Döner – Traditional Turkish Döner

Preparation

1. 01

   Step 01

   Squeeze the juice from the grated onion. In a bowl, mix together strained yoghurt, onion juice, crushed garlic, salt, black pepper, cumin, sweet paprika, dried thyme and olive oil until smooth.

2. 02

   Step 02

   Place the thinly sliced lamb into the marinade, ensuring each piece is thoroughly coated. Cover with cling film and refrigerate for at least 2 hours, preferably overnight.

3. 03

   Step 03

   Remove the marinated meat from the refrigerator. Wrap the meat tightly into a roll and thread it onto a metal spit, or press it firmly together to form a cylindrical shape. Rest both ends of the spit on the edges of a baking tray so that the meat hangs suspended in the air.

4. 04

   Oven at 180°C

   Preheat the oven to 180°C. Place the meat in the oven and brush the melted butter over the surface.

5. 05

   Oven at 180°C, 120 minutes

   Turn the meat every 20 minutes and continue brushing with butter. Cook for approximately 2 hours in total. It will be ready when the outside is golden brown and the internal temperature reaches 70°C.

6. 06

   Step 06

   Carve thin slices from the outer surface of the cooked meat. Keep the carved slices warm without returning them to the oven. Continue carving until the inside is cooked through.

7. 07

   Step 07

   Toss the red onion rings with sumac. Serve by placing the thinly sliced döner meat, tomato slices and sumac-dressed onion rings on a flatbread.