Tender Spiced Döner Layers (Print)

Slow-cooked spiced meat sliced thin, ideal for serving with fresh flatbreads and crunchy vegetables.

# Components:

→ Meat

01 - 2.2 lbs 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 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

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 all marinade ingredients in a large bowl and mix thoroughly.
02 - Add the sliced meat and optional fat to the marinade, coating evenly. Cover and refrigerate for a minimum of 4 hours or preferably overnight.
03 - Preheat the oven to 400°F or prepare a vertical rotisserie if available.
04 - If using an oven, thread marinated meat tightly onto metal skewers, pressing to form a compact stack, or layer the meat tightly in a loaf pan.
05 - Place assembled meat on a rack over a baking tray and roast for 1 hour, basting occasionally with pan juices. Increase temperature to 430°F for the last 15 minutes for enhanced browning.
06 - Allow the meat to rest for 10 minutes, then slice thinly using a sharp knife.
07 - Serve immediately accompanied by warm flatbread and fresh vegetable toppings.

# Expert Advice:

01 -
  • The marinade transforms ordinary meat into something smoky and deeply seasoned that tastes like you've been cooking all day.
  • One batch feeds a crowd and tastes even better the next day, making it perfect for meal prep or unexpected guests.
  • Unlike many restaurant dishes, this actually comes together in under two hours once the meat has marinated.
02 -
  • Don't skip the marinating time; this is where the yogurt breaks down the meat and the spices become part of the fibers, not just a coating.
  • Thickness matters more than you think—uniformly thin meat means everything cooks evenly and becomes tender, while thicker pieces stay tough.
  • The pan drippings are liquid gold; baste with them constantly, and if you're serving over rice, use them to moisten that too.
03 -
  • If your oven runs hot, your meat might cook faster—start checking at 45 minutes rather than waiting the full hour.
  • Using a meat thermometer takes the guesswork out; you're aiming for 65°C (150°F) in the thickest part for perfectly cooked, still-juicy meat.
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