Turkish Lamb Doner Gyro

Name: Turkish Lamb Doner Gyro
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 lb (900 g) ground lamb (80/20 blend preferred); 2 tsp (6 g) onion powder; 2 tsp (6 g) garlic powder; 1½ tsp (3 g) ground cumin; 1½ tsp (3 g) smoked paprika; ½ tsp (1 g) ground cinnamon; ¾ tsp (2 g) red pepper flakes; 1 tsp (2 g) freshly ground black pepper; 1½ tsp (9 g) kosher salt; 3 tbsp (45 ml) olive oil; ½ medium (80 g) red onion, finely diced, finely diced; 4 whole pita bread (7-inch / 18 cm rounds); 1 large (200 g) roma tomato, sliced; ½ cup (120 ml) tahini sauce or yogurt sauce

From the MyKitchenBank Kitchen

Seasoned ground lamb molded onto a vertical spit and broiled until crispy on the outside and juicy within. This home-kitchen adaptation uses a broiler and sheet pan to achieve the characteristic caramelized crust and tender meat of traditional doner, served in warm pita with tomatoes, onions, and tahini sauce.

Prep: 25 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 20 min
Makes: 4 gyros (8–10 slices each)

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Steps

Before you start

Position oven rack 4 inches from the broiler element and preheat to high broil
Have all spices measured and ready—the lamb mixture comes together quickly
Chill the lamb mixture for 20 minutes so it holds its shape when molded

1
Mix the spice blend
- In a small bowl, combine onion powder, garlic powder, cumin, paprika, cinnamon, red pepper flakes, black pepper, and salt.
- Set aside.
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Ready when: All spices are evenly combined
Tip: Measuring all spices upfront prevents burning them or missing any when working with the raw lamb.
2
Combine lamb and spices
- Place ground lamb in a large bowl.
- Drizzle with olive oil.
- Add the spice blend and the finely diced red onion.
- Using your hands, mix gently but thoroughly until the spices are fully incorporated and the mixture is uniform.
- Do not overwork—you want the texture to remain loose and granular, not compacted.
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Ready when: Spices are evenly distributed throughout and the mixture looks well seasoned
Tip: Mix by hand so you can feel when the spices are fully coated; a food processor can make the texture too dense.
3
Chill the mixture
- Cover the bowl with plastic wrap and refrigerate for 20 minutes.
- This helps the mixture firm up so it will hold together better when molded and broiled.
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Tip: Do not skip this step; cold lamb will mold more cleanly and won't fall apart under the broiler.
4
Line and oil the pan
- Line a sheet pan with aluminum foil.
- Brush the foil lightly with olive oil (about 1 teaspoon) to prevent sticking.
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Ready when: Pan is evenly coated
5
Shape the doner log
- Remove the chilled lamb mixture from the refrigerator.
- Using your hands, divide it into 4 equal portions (about 225 g / 8 oz each).
- For each portion, press and mold it into a rough log shape about 5 inches (12 cm) long and 2 inches (5 cm) wide on the prepared sheet pan.
- Space them 2 inches apart.
- The shape doesn't need to be perfect—it will cook and develop character.
- Compress gently so each log is firm enough to hold together but not so tight that it becomes dense.
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Ready when: Four firm logs are evenly spaced on the pan
Tip: If the mixture feels too soft, return it to the fridge for 5 minutes; if it's too stiff, let it sit at room temperature for 2–3 minutes.
6
Broil until golden and cooked throughOven 500°F / 260°C
- Place the sheet pan under the preheated broiler, 4 inches from the element.
- Broil for 12–15 minutes, rotating the pan halfway through (at the 6–7 minute mark) so the logs brown evenly.
- The tops should become deeply caramelized and golden brown, and the internal temperature should reach 160°F (71°C) when tested with an instant-read thermometer inserted into the center of the thickest log.
- The logs will render some fat, which pooling around them is normal.
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Ready when: Logs are deep golden brown; internal temperature is 160°F (71°C)
Tip: Rotate the pan once to ensure even browning; broilers heat unevenly, and moving the pan prevents charring on one side.
7
Rest and slice
- Remove the sheet pan from the broiler and let the lamb logs rest for 5 minutes so the juices redistribute.
- Using a sharp knife, slice each log into thin strips, about ¼ inch (6 mm) thick, cutting against the grain.
- The meat should be tender and juicy inside with a crispy, caramelized exterior.
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Ready when: Slices are thin and tender throughout
Tip: A very sharp knife makes slicing easier; wipe the blade between cuts if fat accumulates.
8
Warm the pitaOven 350°F / 175°C
- While the lamb rests, warm the pita bread.
- You can hold it directly over a gas flame for 5–10 seconds per side until it puffs slightly, wrap it in foil and warm it in a 350°F (175°C) oven for 2–3 minutes, or warm it in a skillet over medium heat for 1 minute per side.
- The bread should be warm and pliable.
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Ready when: Pita is warm and soft
Tip: Warm pita won't tear when you fill it; wrapping in a kitchen towel keeps it warm while you finish assembly.
9
Assemble the gyros
- For each gyro, open a warm pita to form a pocket.
- Layer in a portion of the sliced lamb doner (about 6–8 slices per gyro), then add a few slices of fresh tomato and a sprinkle of the diced red onion.
- Drizzle generously with tahini or yogurt sauce.
- Fold the pita in half or wrap it around the filling, then serve immediately.
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Tip: Assemble each gyro to order so the pita stays warm and the lamb doesn't cool; serve immediately.

Good to know

Tips

For a more authentic vertical spit effect at home, stack two of the molded logs on top of each other (pressing them gently together before broiling) so the top one shades and steams the bottom slightly—this mimics the moisture from a rotating spit.
The quality of the lamb matters: ask your butcher for freshly ground lamb with some fat content (80/20) so the finished doner stays juicy and flavorful.
If the logs are still pale after 12 minutes, increase the broiler heat or move the pan 1 inch closer to the element for the final 2–3 minutes of cooking.
For extra flavor, finely grate a little garlic and ginger into the mixture along with the diced red onion in step 2, and add 1 tablespoon of tomato paste for depth.

Make ahead

You can prepare the spiced lamb mixture up to 12 hours ahead; store it covered in the refrigerator. Shape and broil just before serving for the best texture and warmth. Alternatively, broil the doner logs, cool completely, wrap in foil, and refrigerate for up to 2 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes before slicing and serving.

Storage & reheating

Store leftover sliced doner in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or wrapped in foil in a 325°F (160°C) oven for 5–7 minutes until warm. Do not reheat in a microwave, which will dry it out. The mixture itself keeps refrigerated for 2 days; do not freeze raw prepared mixture, as the texture degrades when thawed.

Substitutions

ground lamb (80/20 blend preferred) → Ground beef (80/20) or ground lamb–beef blend (half and half). Beef will be milder and less gamey; use the same weight and reduce cumin to 1 tsp if using beef alone.
smoked paprika → Sweet paprika or additional ground cumin. Smoked paprika adds depth, but sweet paprika is a closer traditional substitute; adjust to taste.
tahini sauce or yogurt sauce → Plain Greek yogurt mixed with lemon juice and garlic, or a commercial tzatziki. Yogurt-based sauce is tangier and lighter; use the same volume.
pita bread (7-inch / 18 cm rounds) → Lavash or thin flatbread. Any warm flatbread works; choose one that won't tear under the weight of fillings.