Homemade Lamb Doner Kebab
Serves: 4–6
Time: 2–3 hours (mostly marinating, active cooking ~45 min)
🛒 Ingredients
🥩 For the Lamb
2 lbs (900g) lamb shoulder or leg, thinly sliced
3 tbsp plain Greek yogurt
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp salt
½ tsp black pepper
Juice of 1 lemon
🌯 For the Garlic Yogurt Sauce
½ cup Greek yogurt
1 clove garlic, minced
1 tsp lemon juice
Salt & pepper, to taste
🥗 Optional Toppings & Serve
Sliced cucumber
Tomato slices
Red onion, thinly sliced
Lettuce or arugula
Pickles or pickled peppers
Flatbreads, pita, or wraps
👩🍳 Instructions
1️⃣ Marinate the Lamb
In a large bowl, mix:
Yogurt
Olive oil
Garlic
Cumin, coriander, paprika, cinnamon
Salt, pepper
Lemon juice
Toss the lamb slices in the marinade until well coated.
Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
2️⃣ Prepare the Garlic Yogurt Sauce
Mix Greek yogurt, garlic, lemon juice, salt, and pepper in a small bowl.
Refrigerate until ready to serve.
3️⃣ Cook the Lamb
Stovetop Method
Heat a large skillet or grill pan over medium-high heat.
Cook lamb in batches for 3–5 minutes per side until browned and cooked through.
Oven Method (optional)
Preheat oven to 425°F (220°C).
Spread lamb on a baking sheet in a single layer.
Roast 10–12 minutes, turning halfway, until cooked through.
(For authentic doner-style, you can layer lamb thinly on a skewer and broil while turning.)
4️⃣ Assemble the Kebabs
Warm flatbreads or pitas.
Spread garlic yogurt sauce.
Add lamb, then top with cucumber, tomato, onion, lettuce, and pickles.
Optional: drizzle extra yogurt sauce or hot sauce.
💡 Tips & Variations
For extra smoky flavor: add a pinch of smoked paprika or cook lamb on a grill.
Make it a plate-style kebab with rice instead of bread.
For a spicier version, add chili flakes to the marinade.
Thinly slice the lamb as much as possible for tenderness.
