Tender Spiced Doner Meat (Printable)

Slow-cooked spiced meat, thinly sliced and seasoned, ideal with flatbreads or rice and fresh toppings.

# What You'll Need:

→ Meat

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

→ Marinade

03 - 0.33 qt plain Greek yogurt
04 - 3 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 large onion, grated and juice squeezed out
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp sweet paprika
10 - 1 tsp smoked paprika
11 - 1 tsp ground black pepper
12 - 1 ½ tsp salt
13 - ½ tsp ground cinnamon
14 - ½ tsp 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

# How To Make It:

01 - In a large bowl, combine yogurt, olive oil, garlic, grated onion, ground cumin, coriander, sweet and smoked paprika, black pepper, salt, cinnamon, and chili flakes. Mix thoroughly.
02 - Add thinly sliced meat and optional fat to the marinade. Coat evenly, cover, and refrigerate for at least 4 hours or overnight for best flavor development.
03 - Preheat the oven to 400°F or prepare a vertical rotisserie if available.
04 - If using oven, thread marinated meat tightly onto metal skewers or press layers into a loaf pan to create a compact stack for even cooking.
05 - Place the meat on a rack over a baking tray and roast for 1 hour at 400°F, basting occasionally. For enhanced browning, raise temperature to 430°F for the final 15 minutes.
06 - Allow the meat to rest for 10 minutes after cooking, then carve thin slices using a sharp knife.
07 - Serve immediately with warm flatbread and fresh vegetables or sauces as desired.

# Expert Advice:

01 -
  • The meat becomes impossibly tender and juicy, never dry, thanks to the yogurt marinade doing the heavy lifting overnight.
  • It smells like an Istanbul street vendor's dreams while cooking—spices that make your kitchen feel like a proper kitchen.
  • Leftovers are a blessing, tasting even better the next day and lending themselves to quick lunches all week.
02 -
  • Squeezing moisture from the grated onion is not optional—too much liquid drowns the spices and prevents proper browning.
  • Marinating overnight changes everything; four hours is survival mode, but overnight is when the yogurt acid truly tenderizes the meat to that signature softness.
  • Pressing the meat layers down hard as you build your stack or pack your pan is essential; loose meat becomes jerky instead of döner.
  • A sharp knife for slicing is non-negotiable—dull knives tear the meat instead of cutting it cleanly.
03 -
  • Make extra marinade and freeze it; when döner cravings hit, you've already won half the battle.
  • Serving döner on warm flatbread straight from the oven makes all the difference—cold bread changes everything.
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