Doner Kebab

Trim the Boneless lamb leg and Lamb tail fat (suet) of excess connective tissue and cut into 2–3 cm cubes; chill briefly so the meat is cold for easier grinding.

If you have a meat grinder, grind the meat and fat together twice for a fine, cohesive texture; if not, mince them as finely as possible with a sharp knife or food processor.

Make the marinade by grating or finely chopping one Onion and stirring it into a bowl with 1 cup Plain yogurt, 2 tbsp Olive oil, 1–2 tbsp Lemon juice, 2 crushed cloves of Garlic, 1 tbsp Ground cumin, 1 tbsp Sweet paprika, 1 tsp Pul biber (Aleppo-style chili flakes), 1–2 tsp Sea salt and 1 tsp Black pepper.

Combine the ground meat with the marinade, mixing until fully incorporated; cover and refrigerate for at least 4 hours or preferably overnight so the flavors develop and the meat firms up.

To cook on a spit: pack the marinated meat onto a vertical skewer, pressing tightly to form a cone and finishing with a layer of fat on top, then roast on a rotisserie until the exterior is deeply browned and interior reaches about 75–80°C (165–175°F), slicing thinly as it cooks. Oven alternative: press the meat into a compact loaf on a rack set over a tray, brush with oil and roast at 220°C (425°F) for 45–60 minutes, then broil briefly to crisp the outside before slicing very thin.

While the meat rests, whisk together extra plain yogurt with a crushed garlic clove, a squeeze of lemon juice, a pinch of sea salt and a drizzle of olive oil to make a quick garlic-yogurt sauce.

Make a fresh salad by chopping the Tomatoes and thinly slicing the Red onion; toss with chopped Flat-leaf parsley, a pinch of Sumac, a drizzle of olive oil, a squeeze of lemon and salt to taste.

Warm the Turkish pide briefly in a hot oven or on a skillet until pliable and slightly charred at the edges.

Assemble the kebabs: open a warmed pocket or lay a pide flat, spread a spoonful of the yogurt sauce, pile on thinly sliced doner, top with the tomato-onion salad, scatter some chopped Pickled mild green peppers (acı biber turşusu) and finish with extra pul biber or sumac if desired.

Serve immediately while the meat is hot and slightly crisp, with extra yogurt sauce and pickles on the side for guests to customize.