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Ingredients
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Marinated Doner Meat
Assembly & Serving
Method
Marinated Doner Meat
Prepare the marinade
In a large bowl whisk together yogurt, olive oil, lemon juice, minced garlic, grated onion, ground cumin, ground coriander, sweet paprika, black pepper, allspice, salt and red pepper flakes until smooth.
Divide and marinate meats
Split the marinade into two bowls (or keep combined if you prefer one mixed stack). Add the thinly sliced lamb to one bowl and the chicken to the other. Toss thoroughly to coat. Cover and refrigerate for at least 6 hours, preferably overnight, so flavors penetrate and meat slightly tenderizes.
Stacking for roasting or grilling
If you plan to roast a stacked doner: remove excess marinade (reserve for basting). Layer marinated lamb slices tightly on a skewer or vertical spit, compressing as you go. For mixed doner, interleave layers of lamb and chicken to create alternating sections. If using an oven or grill without a spit, you can thread meat on long skewers or arrange in a loaf pan tightly packed.
Cook on a vertical rotisserie or oven
Vertical rotisserie: cook according to machine instructions until external meat is browned and internal temperature reaches 74°C (165°F) for chicken and 63°C (145°F) for lamb (lamb can safely be 63°C but because chicken is present ensure whole stack reaches 74°C). Oven method: preheat to 200°C (400°F). Place the stacked meat on a wire rack over a tray to catch drippings. Roast 45–75 minutes, rotating the stack or turning skewers periodically, until the exterior is well browned and a thermometer shows 74°C in the thickest chicken portions. Grill method: use indirect heat and a covered grill, cook until exterior browns and temperatures are reached. Baste occasionally with reserved marinade or a little oil for shine and moisture.
Finish and slice
Once cooked through, allow the stack to rest for 10 minutes. Using a long sharp knife (or doner shaver if available), shave thin slices from the outer browned layer. Continue slicing as you serve. Keep cooked meat warm in foil for assembly.
Assembly & Serving
Assemble wraps
Place a warmed pita on a plate. Spread about 2 tablespoons of garlic sauce or tzatziki down the center. Add a generous handful (about 120 g) of shaved mixed doner meat. Top with shredded lettuce, sliced tomatoes, cucumber, red onion and pickles. Sprinkle with chopped parsley. Add hot chili sauce to taste if using.