Ingredients

• 500 g lamb shoulder
• 500 g beef chuck roast
• 200 ml plain yogurt
• 3 tbsp olive oil
• 1 piece onion
• 4 clove garlic cloves
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp ground coriander
• 2 tsp salt
• 1 tsp black pepper
• 4 piece pide bread

Instructions

1. Prepare the meat

   Cut both lamb shoulder and beef chuck into thin slices, about 3mm thick, cutting against the grain. Arrange the slices in overlapping layers on a large plate. The meat should be uniformly thin for even cooking and marinating. Do not cut too thick or the marinade won't penetrate properly.

2. Make spice marinade

   Finely grate the onion and garlic into a large bowl. Add yogurt, olive oil, cumin, paprika, oregano, coriander, salt, and black pepper. Mix thoroughly for 2-3 minutes until the marinade is completely smooth and well combined. The mixture should be creamy and aromatic. Do not skip the grating step as it releases more flavor than chopping.

3. Marinate the meat

   Coat each meat slice completely with the marinade, massaging it in with your hands. Layer the marinated meat in a deep dish, ensuring each piece is well-coated. Cover tightly and refrigerate for minimum 4 hours or overnight. The meat should absorb the marinade and become darker in color. Do not marinate for less than 4 hours or the flavors won't develop properly.

4. Preheat and prepare

   Preheat oven to 220°C (200°C fan). Line a large baking sheet with parchment paper and lightly oil it. Remove meat from refrigerator 30 minutes before cooking to bring to room temperature. The oven should be fully heated before adding the meat. Do not use a cold oven as this will result in tough, dry meat.

5. Arrange meat layers

   Layer the marinated meat slices on the prepared baking sheet, slightly overlapping each piece to create a thick, even layer about 3cm high. Press down gently to compact the layers. The surface should be relatively flat and uniform. Do not spread too thin or the meat will dry out during cooking.

6. First roasting phase

   Roast on high heat at 220°C for 25-30 minutes until the top is golden brown and slightly crispy around the edges. The surface should sizzle and develop a beautiful caramelized color. Do not open the oven door frequently as this will lower the temperature and prevent proper browning.

7. Reduce and continue

   Reduce temperature to 180°C and continue cooking for 15-20 minutes until the meat is cooked through but still juicy inside. The internal temperature should reach 70°C when tested with a thermometer. The meat should be firm but not dry. Do not overcook or the döner will become tough and lose its characteristic tenderness.

8. Rest and slice

   Remove from oven and let rest for 5 minutes to allow juices to redistribute. Using a sharp knife, slice the döner into thin strips, cutting from top to bottom to get the layered effect. The slices should hold together but be easy to separate. Do not slice immediately after cooking or you'll lose the precious juices.

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