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Ingredients
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Meat and Marinade
Bread & Assembly
Sauces
Seasoning for Finishing
Method
Meat and Marinade
- 1
Prepare meat
Trim excess fat from the lamb shoulder and slice the meat very thinly across the grain. If slices are large, cut to roughly 1–2 cm wide strips so they stack and cook evenly.
- 2
Make marinade
In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper and salt. Whisk until smooth.
- 3
Marinate
Add the sliced lamb to the marinade and toss thoroughly to coat. Press the meat down so there are no air pockets, cover tightly and refrigerate for at least 4 hours and up to 24 hours (overnight is best).
Cooking the Meat
- 4
- 5
Cook on grill or pan
Preheat a grill, grill pan or heavy skillet over medium-high heat and brush with a little oil. Working in batches, spread or stack slices on the hot surface without overcrowding. Cook the meat until well browned and edges are crisp, about 3–5 minutes per side for thin slices. If using a stacked loaf or skewer, cook the outside surface, shave cooked layers with a knife, then continue cooking until internal pieces are done. Keep cooked meat warm on a tray covered loosely with foil.
- 6
Finish
When all meat is cooked, chop the larger pieces into bite-size strips and toss with a teaspoon of olive oil to keep moist. Taste and adjust salt.
Sauces
- 7
- 8
Spicy red sauce (optional)
Mix 1/2 cup tomato purée or passata with 1 tsp harissa or chili paste, 1 tsp olive oil, 1/2 tsp smoked paprika and salt to taste. Warm briefly or serve at room temperature.
Bread & Assembly
- 9
- 10
- 11
Assemble kebabs
Open each warmed pita pocket or lay a flatbread flat. Spread about 2–3 tbsp garlic yogurt sauce onto bread, spoon 180–200 g (about 3–4 oz) cooked doner meat per sandwich, add tomato slices, a handful of shredded lettuce, a few rings of red onion, pickles and sprinkle with chopped parsley. Drizzle a little spicy red sauce if desired and finish with a light sprinkle of sumac and optional red pepper flakes.
- 12
Serve
Fold or roll the bread to enclose the filling and serve immediately while warm. Provide extra yogurt and spicy sauce on the side.