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1
Marinate the lamb
2 hours
Fridge 4°C (40°F)
Stir the yogurt (100 g), grated onion (150 g), crushed garlic (12 g), tomato paste (30 g), olive oil (15 ml), lemon juice (30 ml), cumin (3 g), paprika (3 g), oregano (2 g), black pepper (1 g) and salt (5 g) into a smooth paste. Rub it all over the butterflied lamb leg (700 g), cover, and refrigerate for 2 hours — overnight is even better.
Score the thick parts of the lamb lightly so the marinade reaches the middle.
Done when: Meat evenly coated, marinade clinging, no bare patches.
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2
Make the garlic sauce and salad
15 minutes
Room temperature, about 20°C (68°F)
Whisk the yogurt (160 g) with the lemon juice (10 ml), finely crushed garlic (6 g) and salt (1 g) until smooth, then chill. Toss the shredded lettuce (160 g), sliced tomato (240 g), cucumber (160 g) and red onion rings (80 g) together in a bowl and season lightly.
Crush the garlic to a paste with the flat of a knife and a pinch of salt — it disappears into the sauce instead of staying in chunks.
Done when: Sauce smooth and tangy, salad crisp and lightly seasoned.
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3
Sear the lamb
12 minutes
High heat 220°C (425°F)
Heat a large heavy pan or griddle over high heat until it just starts to smoke. Lift the lamb out of the marinade, shake off the excess, and sear for 5 to 6 minutes a side until deeply browned and charred at the edges. The centre should reach at least 63°C (145°F) for lamb, and 71°C (160°F) if you prefer it cooked through.
Do not move the meat for the first 3 minutes — that is when the crust forms.
Done when: Deep brown crust, charred edges, juices running clear.
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4
Rest and slice thin
8 minutes
Room temperature, about 20°C (68°F)
Rest the lamb for 5 minutes so the juices settle, then slice it as thinly as you can across the grain with a sharp knife. Thin slices are the whole point of doner — thick chunks are just grilled lamb.
A long sharp knife and a steady hand matter more than speed here.
Done when: Thin, even slices, pink or cooked through to your liking.
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5
Warm the pittas and build
5 minutes
Medium heat 180°C (350°F)
Warm the pittas (360 g) in a dry pan or oven for 1 to 2 minutes a side until soft and puffed. Split each pitta, spoon in a quarter of the sliced lamb, pile in the salad, and finish with a generous spoonful of garlic sauce.
Warm pittas tear less and hold the filling without splitting.
Done when: Pittas soft and warm, filling piled high, sauce dripping slightly.
auto_awesome Finishing Touches & Plating
Serve the doner kebabs at once, while the lamb is still hot and the salad is cold and crisp — the contrast between hot meat and cold salad is what makes a doner work. Add chilli sauce at the table for anyone who wants heat.
Turkey
50m
