Lamb Doner Kebab

Lamb Doner Kebab

Make your own version of this popular takeout dish, complete with chilli and garlic sauces.

Ingredients of Lamb Kebab Doner

• 2 tablespoons black pepper
• 1 teaspoon cayenne pepper
• 2 tablespoons coriander
• 2 teaspoons cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 teaspoon paprika powder
• 1 cup freshly squeezed lemon juice
• 2 tbsp salt, if desired
• 1 cup unsweetened yogurt
• 1-quart olive oil
• 1 5-pound bone-in lamb shoulder

 To Serve

• tzatziki 
• hot sauce 
• use flatbread such as lavash
• shred lettuce or cabbage
• sliced tomato 
• pickles such as pickled cucumber or red onion 

Lamb Doner Kebab Recipe

1. Prepare the marinade. Combine spices, salt, lemon juice, yogurt, and olive oil in a large mixing basin.
2. Score the fat on the lamb shoulder in a crosshatch pattern, taking care not to cut through the flesh. Place the lamb shoulder in a roasting dish and massage with the marinade all over. Refrigerate overnight, securely wrapped in aluminum foil.
3. The next day, leave the lamb at room temperature for an hour before cooking, still securely wrapped in foil. Preheat the oven to 350 degrees F. Roast, covered, for 5 hours, or until very tender. Add 1 cup of boiling water to the roasting pan after the first 40 minutes of cooking. Every 90 minutes, baste with water, sealing the foil after each basting.
4. Remove the lamb from the oven and set it to rest, uncovered, while you preheat the broiler. Return the lamb to the oven, uncovered, and broil for 10 minutes, or until crispy. Allow it to rest for about 25 minutes before slicing thinly and serving with flatbread or rice, salad, and sauces.