Ingredients

• Marinade
• 3 lbs lamb, thinly sliced
• 1 medium onion, grated
• 5 cloves garlic, grated
• 1/2 cup whole milk Greek yogurt
• 2 tbsp olive oil
• 2 tbsp oregano
• 1 tbsp harissa paste (optional)
• 1/2 tbsp red pepper flakes (optional)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp cinnamon
• Doner Kebab Wrap
• 8 tortillas, pitas, or flatbreads, warmed
• red cabbage for kebabs
• 1/2 head of lettuce, shredded
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• garlicky yogurt sauce
• Kebab shop chili sauce
• Algerian sauce
• 1/2 cup feta cheese

Instructions

1. In a large bowl, combine grated onion, grated garlic, Greek yogurt, olive oil, harissa paste (if using), oregano, red pepper flakes (if using), ground cumin, ground coriander, smoked paprika, salt, black pepper, and cinnamon. Mix well and set aside.
2. Cut the lamb into thin slices. Add the sliced lamb to the marinade, ensuring all slices are well coated. Cover the bowl and refrigerate for 24 hours to marinate.
3. Preheat the oven to 325°F/170°C on the convection setting.
4. Stack the marinated lamb slices one by one on a vertical rotisserie, layering fatty pieces throughout and heavily on top to create a fat cap. Alternatively, skewer the lamb slices and set the skewers on the edges of a 9x13-inch baking dish so the lamb is elevated.
5. Cook the lamb in the preheated oven for 1 1/2 hours, rotating the spit or skewers after 45 minutes, until the internal temperature reaches 160°F/70°C.
6. Once the lamb starts to char, shave off the edge pieces and return log to oven. Begin assembling the doner kebab wrap with the charred lamb, red cabbage, lettuce, tomato, red onion, desired sauces, and feta cheese.

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