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Recipe

Oven-Roasted Döner-Style Lamb

95m • — • Turkish

Orphaned recipes

Prep: 20 min • Cook: 75 min. A simple oven-roasted döner using marinated thinly sliced lamb, roasted until tender and crisped under the broiler; serve in flatbread with garlic-yogurt sauce, salad and pickles.

Oven-Roasted Döner-Style Lamb image 1
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Ingredients

Marinade

  • 150g plain yogurt(full-fat or low-fat)
  • 60ml olive oil
  • 2 tbsp lemon juice(fresh)
  • 3 pcs garlic cloves(minced)
  • 1 pc onion(finely grated (helps tenderize))
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes(adjust to taste)
  • 1 tsp salt
  • 1/2 tsp black pepper(freshly ground)

Lamb

  • 1 1/5kg lamb leg or shoulder, thinly sliced(ask butcher to slice 3-4 mm, or freeze slightly and slice thin at home)

To serve

  • 200g plain yogurt (for sauce)(or use dairy-free yogurt if preferred)
  • 1 pc garlic(minced for sauce)
  • 1 tbsp olive oil(for sauce)
  • 4 pcs pita or flatbreads(large)
  • 1 pc red onion(thinly sliced, soak in water 5 min to mellow)
  • 2 pcs tomato(sliced)
  • 100g lettuce(shredded)
  • 50g pickles (sliced)
  • 1 tsp sumac(for sprinkling)
  • hot sauce or chili paste(optional; to taste)

Instructions

Prepare marinade & lamb

  1. Whisk together yogurt, olive oil, lemon juice, minced garlic, grated onion and all spices until smooth.
  2. Place thin lamb slices in a large bowl or zip-top bag and pour marinade over; massage to coat every slice.
  3. Cover and refrigerate at least 2 hours for best flavor, or overnight if possible; for quick cooking you can proceed after 30–60 minutes.

Assemble & roast

  1. Preheat oven to 170°C (340°F). Line a rimmed baking tray with foil and set a wire rack on top.
  2. Remove lamb from marinade and layer slices tightly on the rack or thread onto a long metal skewer, pressing to compact; reserve excess marinade.
  3. Brush the surface with a little reserved marinade or oil, cover loosely with foil and roast on the middle rack for 60 minutes.
  4. Remove foil, increase oven to 200°C (390°F), roast uncovered 10–15 minutes more until edges are browned and internal temp reaches about 70°C (160°F) for well-done slices.
  5. For extra char, switch to broil/grill for 2–4 minutes, watching closely to avoid burning and crisp the outside.

Finish & serve

  1. Let roasted lamb rest 5 minutes, then thinly slice or shred the stacked meat with a sharp knife.
  2. Make garlic-yogurt sauce: mix 200 g yogurt, 1 minced garlic clove, 14 4/5ml olive oil and salt to taste.
  3. Warm pitas briefly in the oven or on a pan, fill with lamb, sliced tomato, shredded lettuce, red onion, pickles and drizzle with sauce; sprinkle sumac and add hot sauce if desired.

Tips

  • Freeze the lamb for 20–30 minutes to make thinner, cleaner slices if you can't get them from the but
  • Roast covered first to keep meat moist, then finish uncovered or under broiler to get crisp edges.
  • Serve extra sauce and pickles on the side so guests can customize heat and tang.

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