Homemade Doner Kebab with Tender Layered Lamb and Crisp Edges

Slicing seasoned lamb meat into a rope and securing it with parchment paper helps ensure even cooking and slicing into thin, lightly crisp meat slices like those used for doner kebab. Seasonings and other ingredients to use when preparing doner kebab filling include onion puree, garlic, yogurt, and sweet paprika to enhance flavor without altering the taste and texture of the lamb.

Ground lamb is a traditional ingredient for making gyros. Other types of meat used to make gyros include beef, chicken, and turkey. Grated onion and water make a paste that helps keep the gyros moist. Additional ingredients used to add moisture and flavor to the ground meat include garlic, salt, sweet paprika, oregano, yogurt, and olive oil. The following measurements can be used to divide the meat mixture into pieces that can be placed between sheets of parchment paper without puffing up in the center. All seasonings will be evenly distributed in each piece.

The parchment paper holds the meat together in a spiral shape when baked to prevent the meat from baking flat and fusing layers. After baking, the meat should separate into slices that can be lightly sprayed with lemon juice and browned. Issues to look out for include an unevenly thick rectangle that doesn't cook evenly and has a harder time browning the edges of slices.

Serve the chopped meat in hot pita bread or other breads with lettuce, pickles, tomatoes, red onions, and garlic sauce. Other options for serving the meat are tzatziki sauce, red cabbage slaw, and Greek lemon potatoes. For additional serving ideas, read the article. To store leftovers, refrigerate in airtight containers. To reheat, use an oven or other cooking vessel.