Lamb Doner Plate Recipe
Aka gyro or shawarma. Slice of top sirloin beef & lamb marinated with seasoning and topped onto a rotating spin, thinly sliced after fire cooked slowly. Served with rice and salad.
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Ingredients
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Meat
Rice
Salad
Method
Marinating the Meat
Prepare the Marinade
In a bowl, mix together the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, and lemon juice.
Marinate the Meat
Slice the top sirloin beef and lamb shoulder into thin strips. Add the meat to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cooking the Meat
Prepare the Grill
Preheat the grill or rotisserie to a medium-high heat.
Cook the Meat
Place the marinated meat on the grill or rotisserie. Cook for about 15-20 minutes, turning occasionally, until the meat is cooked through and has a nice char.
Slice the Meat
Once cooked, let the meat rest for a few minutes before slicing it thinly against the grain.
Preparing the Rice
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water and 0.5 teaspoon of salt to a boil. Add the rice, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is fluffy.
Making the Salad
Prepare the Salad
In a large bowl, combine the diced cucumber, diced tomatoes, thinly sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste, then toss to combine.
Serving
Assemble the Plate
On a serving platter, place a generous serving of rice, top with the sliced lamb and beef, and serve with the fresh salad on the side.
