📝 About This Recipe
Experience the legendary flavors of the Ottoman Empire right in your own kitchen with this succulent Lamb Doner Kebab. Traditionally cooked on a vertical rotisserie, this recipe utilizes a clever roasting technique to achieve that signature tender interior and crispy, caramelized edges. Infused with aromatic Turkish spices and rich garlic, it’s a celebration of savory, smoky, and deeply satisfying flavors that redefine the standard for home-cooked street food.
🥗 Ingredients
The Meat Base
- 2 lbs Ground Lamb (high fat content, approximately 20%, is essential for moisture)
- 1 large Onion (grated and squeezed to extract only the juice)
- 4 cloves Garlic (minced into a fine paste)
The Spice Blend
- 2 teaspoons Fine Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Dried Oregano (preferably Turkish or Greek variety)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika (for a hint of fire-roasted flavor)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
Garlic Yogurt Sauce
- 1 cup Greek Yogurt (full fat for best texture)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Mint
Assembly and Garnish
- 6 pieces Pita or Flatbread (warmed)
- 1 medium Red Onion (thinly sliced and tossed with sumac)
- 2 medium Tomatoes (sliced into half-moons)
- 6-10 pieces Pickled Chilies (optional)
👨🍳 Instructions
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1
Grate the onion into a fine mesh sieve over a bowl. Use the back of a spoon to press out as much liquid as possible; you only want the onion juice for the meat, as the pulp can cause the loaf to crumble.
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2
In a large mixing bowl, combine the ground lamb, onion juice, minced garlic, salt, pepper, oregano, cumin, coriander, paprika, and cayenne.
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3
Knead the meat mixture vigorously for at least 5-8 minutes, or pulse in a food processor until the mixture becomes a smooth, tacky paste. This breakdown of proteins is crucial for the 'doner' texture.
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4
Shape the meat into a tight, uniform cylinder (like a large sausage) and wrap it tightly in double layers of plastic wrap, twisting the ends to compress it further.
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5
Refrigerate the meat roll for at least 4 hours, or ideally overnight, to allow the flavors to meld and the structure to firm up.
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6
Preheat your oven to 320°F (160°C). Remove the plastic wrap and re-wrap the meat tightly in aluminum foil, poking a few small holes in the bottom for excess fat to drain.
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7
Place the foil-wrapped log on a wire rack set over a baking tray. Roast for 60 minutes.
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8
Increase the oven temperature to 425°F (220°C). Carefully remove the foil and roast the meat uncovered for another 15-20 minutes, turning once, until the outside is deeply browned and slightly crispy.
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9
While the meat roasts, whisk together the Greek yogurt, lemon juice, one minced garlic clove, and dried mint to create the sauce. Chill until ready to serve.
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10
Remove the meat from the oven and let it rest for 10 minutes. This ensures the juices redistribute, making the lamb easier to slice.
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11
Using a very sharp knife or an electric carving knife, shave the meat into thin, ribbon-like slices, mimicking the traditional vertical rotisserie cut.
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12
For extra crispiness, briefly sear the shaved slices in a hot skillet with a teaspoon of oil before serving.
💡 Chef's Tips
Don't skip the food processor or the long kneading; this is what gives Doner its unique 'deli-meat' texture rather than a crumbly burger texture. Always use lamb with at least 20% fat; lean lamb will result in a dry and rubbery kebab. If you have time, let the sliced meat sit in its own juices for a few minutes before serving to maximize flavor. For an even more authentic taste, add a teaspoon of 'Pul Biber' (Aleppo pepper) to your spice mix for a mild, fruity heat.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with a generous smear of the garlic yogurt sauce. Pair with a side of salty, crispy French fries—either on the side or tucked inside the wrap for a true street-style experience. Accompany with a fresh 'Coban Salatasi' (Shepherd's Salad) made of cucumbers, tomatoes, and parsley. A cold glass of Ayran (a salted yogurt drink) or a crisp Lager perfectly cuts through the richness of the lamb.