Döner Kebab

Preparation

1. 01

   Step 01

   Grate the onion and squeeze out the liquid. In a bowl, combine the grated onion, 200 g Greek yogurt, grated garlic, cumin, paprika, black pepper, salt, and olive oil.

2. 02

   Step 02

   Place the lamb in the freezer for 30 minutes until partially frozen. Slice into very thin (2-3 mm) strips. Toss the sliced meat thoroughly with the marinade, cover, and refrigerate for at least 2 hours (ideally overnight).

3. 03

   Step 03

   Pack the marinated meat tightly into a rectangular loaf pan (approximately 25x12 cm), layering it on top of each other. Press each layer down with your hands, leaving no air pockets. Cover with plastic wrap and freeze for 1 hour.

4. 04

   200°C conventional

   Preheat the oven to 200°C conventional. Invert the meat block onto a baking sheet to release it from the pan. Place it on the baking sheet.

5. 05

   200°C conventional

   Place the meat block in the oven. After 15 minutes, once the outer layer has browned, use a sharp knife to shave off thin slices (2-3 mm) from the outside and place them in a bowl. Return the remaining block to the oven. Continue shaving off the outer layer every 10-15 minutes. The entire block will be cooked and sliced in 50-60 minutes total.

6. 06

   Step 06

   Meanwhile, for the sauce, mix 200 g Greek yogurt with grated garlic and salt. Slice the red onion into thin half-moons and toss with sumac. Slice the tomatoes thinly. Finely chop the parsley.

7. 07

   Step 07

   Warm the lavash breads in a dry skillet or in the oven for 1-2 minutes. Place a generous amount of shaved döner meat in the center of each lavash. Top with tomato slices, sumac-seasoned red onion, and parsley. Drizzle with yogurt sauce. Roll up tightly and serve.