Lamb Doner Recipe
Make Lamb Doner Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat & Marinade
Cooking & Assembly
Sauces
Method
Meat & Marinade
- 1
Prepare the marinade
In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, allspice, cinnamon, black pepper, salt, brown sugar, and oregano. Whisk until smooth and well blended.
- 2
Marinate the lamb
Add the thinly sliced lamb to the marinade and toss to coat every piece. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to let the flavors penetrate.
Cooking & Assembly
- 3
Bring meat to room temperature
Remove the marinated lamb from the refrigerator 30 minutes before cooking to take the chill off; keep covered.
- 4
Sear the lamb
Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. Working in batches so as not to overcrowd the pan, add a single layer of marinated lamb slices and sear until deeply browned and slightly crispy at the edges, about 2–4 minutes per side depending on thickness. Transfer cooked slices to a plate and repeat, adding more oil as needed. Total cooking time for all meat approx. 12–18 minutes.
- 5
Optional oven finish (for larger batches)
If you prefer, stack seared slices in a Dutch oven or baking dish, cover, and finish in a 325°F (160°C) oven for 15–25 minutes to tenderize further. This mimics the doner vertical rotisserie by combining searing and slow finishing.
- 6
- 7
Assemble the sandwiches
Slice or chop the cooked lamb into bite-sized pieces. Place warm flatbread on a plate, spread 2–3 tablespoons of garlic yogurt sauce, pile on 3–4 ounces (about 75–100 g) of lamb per sandwich, add sliced tomatoes, cucumber, shredded lettuce, onions, and pickles if using. Finish with a drizzle of hot sauce if desired. Fold or roll and serve immediately.
Sauces
- 8
Garlic yogurt sauce (quick)
In a small bowl combine 1 cup plain yogurt with 1–2 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt to taste (about 1/2–3/4 tsp). Stir until smooth. Chill until ready to use. Adjust garlic and lemon to taste.
- 9
