Turkish Döner Meat Layers (Printable View)

Slow-cooked spiced meat with fresh toppings, perfect over flatbreads or rice.

# Needed Ingredients:

→ Meat

01 - 2.2 pounds boneless lamb shoulder or beef sirloin, thinly sliced
02 - 0.22 pounds lamb 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 with 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 yogurt, olive oil, minced garlic, grated onion (juice squeezed out), cumin, coriander, sweet paprika, smoked paprika, black pepper, salt, cinnamon, and chili flakes. Mix thoroughly to create a uniform marinade.
02 - Add the thinly sliced meat and optional fat to the marinade. Toss to coat all pieces evenly. Cover and refrigerate for a minimum of 4 hours, ideally overnight to enhance flavor.
03 - Preheat the oven to 400°F or prepare a vertical rotisserie if available for authentic cooking.
04 - If using an oven, tightly thread marinated meat onto metal skewers, compressing to form a compact stack. Alternatively, layer meat firmly in a loaf pan.
05 - Place assembled meat on a rack over a tray and roast for 1 hour at 400°F, basting occasionally with pan juices. For enhanced browning, increase temperature to 430°F during the final 15 minutes.
06 - Allow the roasted meat to rest for 10 minutes to redistribute juices. Using a sharp knife, slice meat paper-thin for serving.
07 - Serve immediately with warm pita or flatbread and fresh vegetable accompaniments such as tomatoes, onions, lettuce, cucumbers, and a side of yogurt or garlic sauce.

# Expert Hints:

01 -
  • You get restaurant-quality, paper-thin sliced meat with that perfect char-and-tender contrast without owning a rotisserie.
  • The overnight marinade does most of the heavy lifting, so you're really just assembling and roasting.
  • It feeds a crowd and tastes even better the next day reheated gently, making it ideal for meal prep or entertaining.
02 -
  • Don't skip the marinating time; this is where tenderness and flavor actually happen, not something you can rush through.
  • Slice the meat as thin as possible—döner's texture is half the appeal, and thin slices mean maximum surface area for that slight char.
  • The pan drippings are liquid gold; baste with them throughout cooking to keep everything moist and build layers of flavor.
03 -
  • Use a meat thermometer to check doneness—aim for 65°C (150°F) internal temperature for medium, slightly pink and juicy.
  • If you own a vertical rotisserie, use it; if not, tight layering and regular basting on oven skewers gets you 90 percent of the way there.
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