Döner Kebap (Yaprak Döner)

🧂 Ingredients

• 3 kg Lamb shoulder(Boneless, trimmed of excess sinew. Choose cuts with good fat marbling.)
• 500 g Lamb tail fat (Kuyruk Yağı)(Essential for moisture and flavor. If unavailable, use high-quality lamb fat or beef suet.)
• 2 large Yellow onion(Finely grated or pureed for marinade.)
• 200 g Plain yogurt(Full-fat, unsweetened.)
• 2 tbsp Sweet paprika
• 1 tbsp Aleppo pepper flakes (Pul Biber)(Or other mild chili flakes. Adjust to taste.)
• 1 tsp Cumin powder
• 1 tsp Black pepper(Freshly ground.)
• 2 tbsp Salt(Kosher or sea salt. Adjust to taste.)
• 4 cloves Garlic(Minced or grated.)

👨‍🍳 Instructions

1. 1

   Prepare the meat and fat: Trim any tough silverskin or excessive connective tissue from the lamb shoulder. Slice the lamb shoulder as thinly as possible, aiming for slices about 2-3mm thick. If using a meat slicer, this will be easier. Slice the lamb tail fat into similarly thin slices. The goal is to create 'leaves' of meat and fat.

   ⏱️ 1 hour
2. 2

   Make the marinade: In a large bowl, combine the grated onion, yogurt, paprika, Aleppo pepper flakes, cumin, black pepper, salt, and minced garlic. Mix thoroughly to create a paste.

   ⏱️ 10 minutes
3. 3

   Marinate the meat: Add the thinly sliced lamb and lamb fat to the marinade. Using your hands, ensure every piece of meat and fat is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or preferably 24 hours, to allow the flavors to penetrate deeply.

   ⏱️ 12-24 hours
4. 4

   Assemble the döner spit: This requires a vertical rotisserie spit. Begin layering the marinated meat and fat onto the spit, alternating slices. Press down firmly after each layer to compact the meat and remove air pockets. Start with a layer of fat, then meat, then fat, and so on. The final layer should ideally be fat to protect the meat from drying out too quickly. Shape the stacked meat into a cone or cylinder.

   ⏱️ 1 hour
5. 5

   Cook the döner: Set up your vertical rotisserie. The ideal cooking temperature is relatively low and slow to allow the fat to render and the meat to become tender without burning the outside. Aim for an initial temperature around 150°C (300°F), gradually increasing to 180°C (350°F) as the outer layers brown. Rotate the spit continuously. Cook for approximately 3-4 hours, or until the outer layers are deeply browned and crispy, and the internal temperature reaches at least 75°C (165°F) for safety, although traditional methods rely more on visual cues.

   ⏱️ 3-4 hours
6. 6

   Shave the döner: As the outer layers of the meat cook and crisp up, use a long, sharp knife or an electric döner shaver to carefully shave off thin, vertical slices. The goal is to get crispy edges with tender meat underneath. Continue shaving as needed while the döner continues to rotate and cook.

   ⏱️ Ongoing during cooking
7. 7

   Serve: Serve the shaved döner immediately in flatbreads (like lavash or pide), with rice, or as part of a platter with salad, onions, and sauces.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Slice the meat and fat as thinly and uniformly as possible for optimal texture and even cooking.
• ✓Ensure the meat is well-compacted on the spit to prevent it from falling apart during cooking.
• ✓Slow and steady rotation is key for even browning and cooking without burning.
• ✓The quality of the lamb and its fat content significantly impacts the final flavor and moisture.
• ✓Adjust spice levels according to personal preference, but traditional recipes often have a robust flavor profile.

🔄 Variations

• Chicken Döner: Use thinly sliced chicken thigh meat, marinated similarly.
• Beef Döner: Use thinly sliced beef (e.g., sirloin, flank steak) layered with beef fat.
• Vegetarian Döner: While not traditional, variations exist using seitan or spiced vegetables.

🥗 Nutrition

Per serving