5-Ingredient Turkish Lamb Doner Kebab

Ingredients

• id: lamb_leg metric: 600g imperial: 1.3 lb name: boneless lamb leg, thinly sliced

• id: doner_spice_mix metric: 3 tbsp imperial: 3 tbsp name: Turkish doner spice mix (or mixed spice blend)

• id: yogurt metric: 200g imperial: 3/4 cup name: Greek yogurt

• id: pita_bread metric: 4 pieces imperial: 4 pieces name: pita bread or flatbread

• id: olive_oil metric: 60ml imperial: 1/4 cup name: extra virgin olive oil

Instructions

1. Slice the {lamb_leg} as thinly as possible against the grain - freezing for 30 minutes beforehand makes this easier. The thinner the slices, the more authentic the texture.

2. In a bowl, combine the sliced lamb with the {doner_spice_mix} and half the {olive_oil}. Mix thoroughly to coat every piece and marinate for 15 minutes minimum.

3. Heat a large skillet or grill pan over high heat until smoking. Cook the marinated lamb in batches for 2-3 minutes per side until charred and caramelised but still tender inside.

4. Meanwhile, warm the {pita_bread} in a dry pan or under the grill until soft and pliable. Keep covered with a tea towel to stay warm.

5. Mix the {yogurt} with a pinch of salt and the remaining {olive_oil} to create a smooth, creamy sauce for serving.

6. Serve the hot lamb immediately with warm pita bread and yogurt sauce, allowing everyone to assemble their own kebabs Turkish-style.

Tips

Slicing Technique: For paper-thin slices like authentic doner, partially freeze the lamb for 30 minutes before slicing. Use a very sharp knife and slice against the grain.

Spice Mix Substitute: If Turkish doner spice isn't available, mix 1 tbsp each of cumin, paprika, and oregano with 1 tsp each of garlic powder and black pepper.

High Heat Cooking: The key to authentic doner flavour is high heat that creates charred edges while keeping the inside tender. Don't overcrowd the pan.

Meat Alternatives: Chicken thighs or beef sirloin can substitute for lamb, though cooking times may vary slightly.

Serving Additions: Traditional accompaniments include sliced tomatoes, cucumbers, and pickled vegetables if you want to expand beyond five ingredients.

Make-Ahead Tip: The lamb can be marinated up to 24 hours ahead for deeper flavour penetration. Cook just before serving for best texture.