Entree: Turkey – Anatolia – Döner kebabı ➤ Doner kebabı (Sliced rotisserie lamb served with flatbread and salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 6 hrs

Total 6 hrs 25 min

Ingredients

- 4 lb (1.8 kg) boneless lamb leg or shoulder, thinly sliced or layered for stacking
- 1/2 cup (120 ml) plain yogurt
- 1/4 cup (60 ml) olive oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 ml) paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tbsp (15 ml) kosher salt
- 1 medium onion, grated
- 1 tsp (5 ml) dried oregano
- 4–6 flatbreads or lavash
- 1 cup (150 g) sliced tomatoes
- 1 cup (120 g) shredded lettuce or sliced cabbage
- 1/2 cup (120 ml) plain yogurt or garlic sauce for serving
- 1/4 cup (60 ml) pickled peppers or pickles (optional)

Instructions

1. Mix yogurt, olive oil, minced garlic, tomato paste, paprika, cumin, coriander, pepper, salt, grated onion, and oregano; coat lamb slices or layers thoroughly, refrigerate to marinate 6–24 hours. Prepare vertical rotisserie or oven set to high with a rack for vertical stacking.
2. Stack the marinated lamb on the spit or compact into a loaf for roasting; cook on rotisserie or roast at 375°F (190°C) until internal temperature reaches 150–160°F (66–71°C) and edges are browned, about 1–1½ hours; thinly shave slices as it cooks or after resting 10 minutes. Serve in flatbread with sliced vegetables, yogurt or garlic sauce, and pickles.