Turkish Döner Meat Layers (Printer-friendly)

Slow-cooked, tender spiced meat sliced thin, ideal with flatbreads and fresh vegetable toppings.

# What You'll Need:

→ Meat

01 - 2.2 pounds boneless lamb shoulder or beef sirloin, thinly sliced
02 - 0.22 pounds lamb fat or beef fat, thinly sliced (optional)

→ Marinade

03 - 0.33 quart plain Greek yogurt
04 - 3 tablespoons olive oil
05 - 3 cloves garlic, minced
06 - 1 large onion, grated and juice squeezed out
07 - 2 teaspoons ground cumin
08 - 2 teaspoons ground coriander
09 - 2 teaspoons sweet paprika
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon ground black pepper
12 - 1.5 teaspoons salt
13 - 0.5 teaspoon ground cinnamon
14 - 0.5 teaspoon chili flakes (optional)

→ To Serve (optional)

15 - Warm pita or flatbread
16 - Sliced tomatoes
17 - Sliced onions
18 - Shredded lettuce
19 - Cucumber slices
20 - Yogurt or garlic sauce

# Directions:

01 - Combine the yogurt, olive oil, minced garlic, grated onion, ground cumin, coriander, sweet and smoked paprika, black pepper, salt, cinnamon, and chili flakes in a large bowl. Mix thoroughly.
02 - Add the thinly sliced meat and optional fat to the marinade. Coat evenly, cover, and refrigerate for at least 4 hours, preferably overnight.
03 - Preheat oven to 400°F (200°C) or prepare a vertical rotisserie if available.
04 - If using the oven, thread the marinated meat tightly onto metal skewers or layer tightly in a loaf pan to form a compact stack.
05 - Place the assembled meat on a rack over a baking tray and roast for 1 hour, basting occasionally with pan juices. For additional browning, increase temperature to 430°F (220°C) during the last 15 minutes.
06 - Allow the cooked meat to rest for 10 minutes. Then slice thinly using a sharp knife.
07 - Serve the sliced meat immediately with warm flatbread and fresh vegetable accompaniments.

# Expert Advice:

01 -
  • The meat comes out impossibly tender and juicy because the yogurt marinade breaks down the proteins while the spices sink deep over hours.
  • You get that caramelized, almost charred exterior without needing special equipment—just an oven and patience.
  • It makes enough to serve six people or provides leftovers for quick lunch sandwiches all week.
02 -
  • The yogurt might look curdled when you first combine it with salt and onions—this is normal and means it's working; don't worry and just keep stirring.
  • If your skewers are wooden, soak them for at least thirty minutes before using, and wrap the exposed ends in foil so they don't char while the meat cooks.
  • The meat will release a lot of liquid as it cooks, but this is good—keep basting because those pan juices are where all the flavor concentrates.
03 -
  • If you have access to a vertical rotisserie or can build a DIY spit situation, stack your marinated meat on that instead and you'll get closer to authentic results with even browning all around.
  • Squeeze the grated onion aggressively in the marinade step—wet onion juice dilutes everything and prevents proper browning, so dry is better.
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