Homemade Lamb Doner Kebab

Serves: 4–6
Time: 2–3 hours (mostly marinating, active cooking ~45 min)

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🛒 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

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🌯 For the Garlic Yogurt Sauce

• ½ cup Greek yogurt

• 1 clove garlic, minced

• 1 tsp lemon juice

• Salt & pepper, to taste

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🥗 Optional Toppings & Serve

• Sliced cucumber

• Tomato slices

• Red onion, thinly sliced

• Lettuce or arugula

• Pickles or pickled peppers

• Flatbreads, pita, or wraps

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👩‍🍳 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.

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2️⃣ Prepare the Garlic Yogurt Sauce

• Mix Greek yogurt, garlic, lemon juice, salt, and pepper in a small bowl.

• Refrigerate until ready to serve.

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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.)

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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.

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💡 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.