Oven-Baked Lamb Doner with Turkish Salad Recipe
Tender lamb marinated in spices and baked to crispy-edged perfection delivers that iconic takeaway doner experience at home. The contrast of succulent meat with cool, crunchy salad and creamy garlic sauce creates irresistible layers of flavour and texture. Learn how to make this quick and easy recipe that transforms simple ingredients into a family fave.
Ingredients
- For the lamb doner:
- 200g lamb leg steaks, cut into thick 1cm slices against the grain
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ½ teaspoon sea salt
- Juice of ½ lemon
- For the garlic sauce:
- 3 tablespoons thick Greek-style yoghurt (or natural yoghurt, well-drained)
- 1 clove garlic, very finely minced or grated
- 1 tablespoon extra virgin olive oil
- Pinch of sea salt
- ½ teaspoon lemon juice
- For the Turkish salad:
- ¼ cucumber, thinly sliced into half-moons
- 1 ripe tomato, cut into thin wedges
- 2 large leaves cos lettuce, shredded (or iceberg lettuce)
- ¼ small red onion, very thinly sliced (optional, soaked in cold water for 10 minutes to reduce sharpness)
- 1 teaspoon extra virgin olive oil
- Squeeze of lemon juice
- Pinch of sea salt
- For the chilli sauce:
- 1 tablespoon tomato purée
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon cayenne pepper (or ½ teaspoon hot chilli flakes)
- Pinch of sea salt
- 1 teaspoon water to thin
- To serve:
- 1 large naan bread or Turkish flatbread, pide - warmed
- Fresh parsley leaves for garnish (optional)
- Lemon wedge
Directions
Step 1
Start by preparing your lamb marinade, which is absolutely crucial for developing those authentic doner shop flavours. In a medium mixing bowl, combine the olive oil, minced garlic, cumin, paprika, ground coriander, cayenne pepper, oregano, black pepper, salt, and lemon juice, whisking everything together until you have a fragrant, rust-coloured paste. Add your thick-sliced lamb pieces to the bowl and use your hands to massage the marinade into every surface of the meat, really working it in so each slice is completely coated. This hands-on approach ensures maximum flavour penetration. Cover the bowl with cling film and refrigerate for at least 2 hours, or ideally overnight if you have time. The longer marinating period allows the spices to deeply infuse the meat and the lemon juice to gently tenderise it, creating that melt-in-your-mouth texture you're after.
Step 2
When you're ready to cook, preheat your oven to 200°C/400°F and line a large baking tray with baking parchment or lightly oil it with olive oil. Remove the lamb from the fridge about 15 minutes before cooking to take the chill off, which helps it cook more evenly. Arrange the marinated lamb slices in a single layer on the prepared tray, making sure they're not overlapping as this is essential for achieving those crispy, caramelised edges that make doner meat so irresistible. Don't be shy about scraping every bit of that precious marinade from the bowl onto the meat. The spices will create a beautiful crust as they cook.
Step 3
Place the tray in the preheated oven on the middle rack and roast for 25 minutes, then carefully flip each piece of lamb using tongs. This is where the magic happens. Continue roasting for another 15-20 minutes until the lamb is cooked through with gorgeously crispy, dark golden edges and tender, juicy centres. The meat should have that characteristic charred appearance in places, just like proper doner kebab. If you want extra crispiness, pop the tray under a hot grill for the final 2-3 minutes, watching carefully to prevent burning. The lamb should reach an internal temperature of at least 63°C/145°F for medium, or cook longer if you prefer it well done.
Step 4
Whilst the lamb is roasting, prepare your garlic sauce, which provides that cooling, creamy contrast against the spiced meat. In a small bowl, combine the thick yoghurt, very finely minced garlic (the finer the better, as large chunks can be overpowering), olive oil, salt, and lemon juice. Whisk everything together vigorously until smooth and creamy, with the consistency of double cream. If it's too thick, add a teaspoon of cold water to loosen it slightly. Taste and adjust the seasoning, adding more garlic if you're a garlic lover or more lemon for brightness. Cover and refrigerate until needed. The sauce will thicken slightly as it sits, and the flavours will meld beautifully.
Step 5
Next, make your chilli sauce by combining the tomato purée, olive oil, cayenne pepper, salt, and water in another small bowl. Stir until completely smooth and well blended. The sauce should be pourable but not watery, with a vibrant red colour that signals its fiery nature. Adjust the heat level to your preference by adding more cayenne for extra kick or a touch more water if it's too intense. This sauce adds that essential hit of heat that cuts through the richness of the meat and garlic sauce. Set aside until serving.
Step 6
Prepare your fresh Turkish salad just before assembling to ensure maximum crispness. In a medium bowl, combine the thinly sliced cucumber, tomato wedges, shredded lettuce, and drained red onion if using. Drizzle with the teaspoon of olive oil, add a good squeeze of lemon juice, and sprinkle with a pinch of salt. Toss everything gently with your hands or two spoons until the vegetables glisten and are lightly coated. The salad should be bright, crisp, and refreshing, providing essential textural contrast and freshness against the rich, spiced meat. Don't dress it too far in advance or it will become soggy.
Step 7
Warm your naan bread or flatbread either in the oven for the last 2-3 minutes of the lamb's cooking time, wrapped in foil to keep it soft, or quickly char it over a gas flame or in a hot dry pan for about 30 seconds each side until it develops a few dark spots and becomes pliable and fragrant. This step is crucial as cold bread simply won't do justice to your beautiful lamb. The bread should be warm, soft, and slightly smoky, ready to cradle all those gorgeous fillings without tearing.
Step 8
Now for the glorious assembly, which is an art form in itself. Lay your warm flatbread on a clean surface or large plate. Spread a generous stripe of creamy garlic sauce down the centre, using the back of a spoon to create an even layer. Pile on your crispy, hot lamb slices whilst they're still sizzling from the oven, letting them sit right on top of that cooling garlic sauce. Add a generous handful of your fresh Turkish salad, distributing the cucumbers, tomatoes, and lettuce evenly. Drizzle the fiery chilli sauce over everything in zigzag patterns, being as generous or restrained as your heat tolerance allows. Finish with a scattering of fresh parsley leaves if you have them and a final squeeze of lemon juice over the whole thing. Fold the bread over the filling, wrap the bottom in baking parchment or foil to catch any drips, and dive in immediately whilst everything is warm and the textures are at their absolute peak. This is takeaway perfection made at home, and you should feel incredibly proud.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
The Prophet ﷺ ate lamb shoulder and prayed without performing wudu.
Bread
The Prophet ﷺ never saw bread made out of fine flour throughout his life.
Cucumbers
O Moses! We cannot endure the same meal every day. So just call upon your Lord on our behalf, He will bring forth for us some of what the earth produces of herbs, cucumbers, garlic, lentils, and onions.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Onions
The Messenger of Allah ﷺ said: 'Whoever eats from these - the first time, he said garlic, then he said - garlic, onion, and leek, then let him not approach our Masjid.'
Olives
Allah is the Light of the heavens and the earth... lit from the oil of a blessed tree, an olive, neither of the east nor of the west, whose oil would almost glow even if untouched by fire. Light upon light.
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Water
Gabriel washed my heart with Zamzam water in a golden basin.
Black Seeds
Use this black seed. For indeed it contains a cure for every disease except death.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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