Döner Kebab — Print Recipe — The Culinary Codex

Thin shavings of marinated lamb stacked on a vertical rotisserie, slowly roasted and carved as the outer layer turns crispy, served in bread with fresh garnishes.

Ingredients

1kg boneless lamb leg, thinly sliced
1 large onion, grated
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp ground cumin
1 tsp ground coriander
1 tbsp Turkish red pepper flakes
1 tsp oregano
1 tsp salt
1 tsp black pepper
Lavash or pide bread
Tomatoes, onions, and lettuce for serving

Instructions

1 Thinly slice lamb leg against the grain, then marinate with grated onion, garlic, olive oil, and all spices overnight refrigerated.
2 Layer marinated meat slices onto a vertical spit or stack tightly in a deep oven tray if cooking at home without special equipment.
3 Cook on the vertical rotisserie, or roast stacked meat at 200 degrees Celsius for ninety minutes, basting with drippings frequently.
4 Allow the exterior to become deeply caramelized and crispy, then shave thin slices off the outer layer with a sharp long knife.
5 Warm the bread on the grill or in the oven, then load with shaved doner meat, sliced tomatoes, onions, and fresh lettuce.
6 Drizzle with yogurt sauce or a squeeze of lemon, wrap tightly or serve open-faced with a side of pickled peppers and turnips.

Did You Know?

The original doner was served in Bursa as iskender kebab on a plate — the portable sandwich version was a later Berlin innovation.