Tender Spiced Turkish Döner (Print Version)

Tender, spiced layers of meat slow-cooked on a vertical spit, served with fresh vegetables and sauces.

# What You'll Need:

→ Meat

01 - 2.2 lb boneless lamb shoulder or beef sirloin, thinly sliced
02 - 3.5 oz lamb fat or beef fat, thinly sliced (optional)

→ Marinade

03 - 5.3 oz plain Greek yogurt
04 - 3 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 large onion, grated with 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

# Steps to Follow:

01 - Combine all marinade ingredients in a large bowl and mix thoroughly.
02 - Add sliced meat and optional fat to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours or preferably overnight.
03 - Preheat oven to 400°F or prepare vertical rotisserie if available.
04 - If using oven, thread marinated meat tightly onto metal skewers or press into a loaf pan to form a compact stack.
05 - Roast the meat on a rack set over a tray for 1 hour, basting occasionally with pan juices. Increase oven temperature to 430°F for the final 15 minutes to achieve extra browning.
06 - Allow meat to rest for 10 minutes before slicing thinly with a sharp knife.
07 - Serve immediately with warm flatbread and desired fresh toppings.

# Additional Tips::

01 -
  • Tender, paper-thin slices with a deeply spiced crust that taste like you've been cooking for years.
  • The yogurt marinade keeps everything impossibly juicy while the spices create this addictive, savory depth.
  • Once made, it works for quick weeknight meals, casual entertaining, or meal prep that actually tastes fresh.
02 -
  • The meat needs to be sliced thin enough to be translucent—this isn't just for show, it's how it cooks through properly and stays tender instead of becoming chewy.
  • Don't skip the resting step after marinating; overnight marinating makes a visible difference in how tender and flavorful the meat becomes.
  • Your oven temperature matters more than you'd think; too low and you get gray, sad meat; too high and the outside burns before the inside cooks through, so stay close and adjust if needed.
03 -
  • Slice the meat against the grain when it cools slightly, which gives you tender rather than stringy pieces and makes eating much more pleasant.
  • Save the pan drippings—they're liquid gold for dipping bread or drizzling over rice, and they taste even better the next day.
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