Turkish döner spiced meat (Printable)

Slow-cooked tender spiced meat sliced thin, ideal for flatbreads or served over rice with fresh vegetables.

# What You Need:

→ Meat

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

→ Marinade

03 - 0.33 qt 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 ½ teaspoons salt
13 - ½ teaspoon ground cinnamon
14 - ½ 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 - In a large bowl, combine Greek yogurt, olive oil, minced garlic, grated onion, and all spices. Mix thoroughly until homogeneous.
02 - Add the thinly sliced meat and optional fat to the marinade. Ensure every piece is well coated. Cover and refrigerate for a minimum of 4 hours, preferably overnight for optimal flavor infusion.
03 - Preheat the oven to 400°F (200°C) or prepare a vertical rotisserie if accessible.
04 - If using the oven, thread marinated meat tightly onto metal skewers, pressing firmly to create a compact stack, or alternatively layer the meat snugly in a loaf pan.
05 - Place the skewers or loaf pan on a rack over a baking tray. Roast for 1 hour, occasionally basting with pan juices. For enhanced browning, increase heat to 430°F (220°C) during the last 15 minutes.
06 - Allow the meat to rest for 10 minutes post-roasting. Using a sharp knife, carefully slice the meat into thin, paper-like strips.
07 - Serve immediately alongside warm flatbreads and fresh vegetables such as tomatoes, onions, cucumbers, and optional yogurt or garlic sauce.

# Expert Hints:

01 -
  • It tastes like the real thing but comes together in your oven without needing restaurant equipment or years of training.
  • The marinade is so flavorful that even the first time you make it, people will ask where you learned to cook like this.
  • Leftovers (if there are any) reheat beautifully and taste just as good the next day tucked into lunch.
02 -
  • Don't skip the squeezing of onion juice; too much moisture means steam instead of caramelization, and caramelization is where the flavor lives.
  • A sharp knife and a confident hand matter more than you'd think—dull blades tear the meat and ruin that beautiful texture, so take the time to sharpen before you start slicing.
03 -
  • Press your meat slices down firmly as you layer them; loosely stacked meat won't cook evenly and won't develop that crucial crust.
  • Baste with the pan juices regularly and don't be shy about using a pastry brush—the fat and spices that pool at the bottom are liquid gold for flavor.
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