Quick Recipe Version (TL;DR)
Quick Ingredients
- Lamb: 1 lb (454 g) boneless lamb leg steak or lamb shoulder, very thinly shaved
- Marinade: 2 tbsp olive oil, 2 tbsp plain yogurt, 1 tbsp lemon juice, 2 cloves garlic (minced), 2 tsp smoked paprika, 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, 1/8 tsp ground cinnamon
- Garlicky yogurt sauce: 1 cup (240 g) plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 2 cloves garlic (finely grated), 1/2 tsp kosher salt, 2 tbsp chopped fresh dill or mint (optional)
- Wraps: 4 flatbreads (pita, lavash, or Turkish-style flatbread), warmed
- Veg: 2 cups shredded crisp lettuce, 2 medium tomatoes (thinly sliced), 1/2 medium red onion (thinly sliced)
Do This
- 1. Shave lamb thin (partially freeze 20 minutes if needed), then toss with the marinade.
- 2. Marinate 30 minutes at room temperature (or up to 24 hours refrigerated).
- 3. Stir together the garlicky yogurt sauce; chill until serving.
- 4. Sear lamb in a very hot skillet, 2–3 minutes per batch, until browned and cooked through.
- 5. Warm flatbreads in a dry skillet 30–45 seconds per side (or 350°F/175°C oven for 5 minutes).
- 6. Assemble: sauce + lettuce + tomato + onion + hot lamb.
- 7. Wrap and serve immediately, with extra sauce on the side.
Why You’ll Love This Recipe
- Big flavor, simple method: a quick marinade gives you classic döner-style seasoning without special equipment.
- Weeknight-friendly: the lamb cooks fast in a hot pan, and the sauce can be made ahead.
- Fresh and satisfying: crisp lettuce, juicy tomato, and sharp onion balance the rich lamb.
- Build-your-own: everyone can customize their wrap with extra sauce or veggies.
Grocery List
- Produce: 2 medium tomatoes, 1/2 medium red onion, 1 head (or bag) crisp lettuce, 1 lemon, garlic (at least 4 cloves), fresh dill or mint (optional)
- Dairy: plain Greek yogurt (you’ll need 1 cup + 2 tbsp)
- Pantry: flatbreads (4), olive oil, smoked paprika, ground cumin, ground coriander, dried oregano, ground cinnamon, kosher salt, black pepper
Full Ingredients
Thin Shaved Lamb Döner
- Lamb: 1 lb (454 g) boneless lamb leg steak or lamb shoulder
- Olive oil: 2 tbsp
- Plain yogurt: 2 tbsp
- Lemon juice: 1 tbsp
- Garlic: 2 cloves, minced
- Smoked paprika: 2 tsp
- Ground cumin: 1 1/2 tsp
- Ground coriander: 1 tsp
- Dried oregano: 1 tsp
- Kosher salt: 1 tsp
- Black pepper: 1/2 tsp
- Ground cinnamon: 1/8 tsp
Garlicky Yogurt Sauce
- Plain Greek yogurt: 1 cup (240 g)
- Garlic: 2 cloves, finely grated or crushed to a paste
- Lemon juice: 1 tbsp
- Olive oil: 1 tbsp
- Kosher salt: 1/2 tsp
- Fresh dill or mint: 2 tbsp chopped (optional but excellent)
Wrap Assembly
- Flatbreads: 4 flatbreads (pita, lavash, or Turkish-style flatbread), about 8–10 inches (20–25 cm) wide
- Lettuce: 2 cups shredded romaine or iceberg (crisp is key)
- Tomatoes: 2 medium tomatoes, thinly sliced
- Red onion: 1/2 medium, thinly sliced
Step-by-Step Instructions
Step 1: Shave the lamb thinly
For the classic döner “shavings” at home, thin slicing is the secret. Place the lamb in the freezer for 20 minutes to firm it up (this makes it much easier to slice). Using a very sharp knife, slice the lamb as thinly as you can, aiming for 1/8 inch (3 mm) or thinner. If you have a few thicker pieces, don’t worry—just keep them separate so you can give them an extra 30–60 seconds in the pan.
Tip: Slice across the grain for the most tender bites.
Step 2: Mix the döner marinade and coat the lamb
In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp yogurt, 1 tbsp lemon juice, 2 minced garlic cloves, 2 tsp smoked paprika, 1 1/2 tsp cumin, 1 tsp coriander, 1 tsp oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp cinnamon.
Add the thinly shaved lamb and toss until every piece is lightly coated. Cover and marinate for 30 minutes at room temperature, or refrigerate up to 24 hours (if refrigerated, let it sit at room temperature for 15 minutes before cooking for more even browning).
Step 3: Make the garlicky yogurt sauce
In a small bowl, stir together 1 cup Greek yogurt, 2 finely grated garlic cloves, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/2 tsp kosher salt. If using, stir in 2 tbsp chopped dill or mint.
Taste and adjust with a pinch more salt if needed. Refrigerate until serving (even 10–15 minutes helps the garlic mellow and the flavor bloom).
Step 4: Prep the vegetables for crunch and freshness
Shred the lettuce and slice the tomatoes and red onion. Keep the vegetables cold and crisp while the lamb cooks. If your onion is very sharp, you can mellow it by soaking the slices in cold water for 10 minutes, then draining well.
Step 5: Sear the lamb in a hot skillet
Heat a large cast-iron skillet (or heavy stainless skillet) over high heat for 3 minutes. The pan should be very hot so the lamb browns quickly instead of steaming.
Add half the lamb in a single layer (don’t overcrowd). Cook for 2 minutes undisturbed, then toss and cook another 1–2 minutes, until browned at the edges and cooked through. Transfer to a plate. Repeat with the remaining lamb.
Temperature note: Lamb is considered safe at 145°F (63°C) with a 3-minute rest, but because these are very thin slices, focus on visual cues: browned edges, no raw spots, and the meat feels springy and hot throughout.
Step 6: Warm the flatbreads
Warm the flatbreads so they’re soft and pliable:
- Stovetop: Warm each flatbread in a dry skillet over medium heat for 30–45 seconds per side.
- Oven option: Wrap the stack of flatbreads in foil and warm at 350°F (175°C) for 5 minutes.
Step 7: Assemble, wrap, and serve
Lay a warm flatbread on a cutting board. Spread 2–3 tbsp garlicky yogurt sauce down the center. Add a handful of lettuce, a few slices of tomato, and some red onion. Pile on about 1/4 of the hot lamb (roughly 4 oz / 113 g per wrap).
Fold the bottom up, fold the sides in, and roll tightly. Serve immediately with extra sauce on the side.
Pro Tips
- Freeze briefly for perfect slices: 20 minutes in the freezer firms the lamb so you can shave it thin without tearing.
- Cook in batches: Overcrowding makes the lamb steam; a single layer gives you browned, savory edges.
- Use grated garlic in the sauce: It dissolves into the yogurt for a smoother, more evenly garlicky flavor.
- Keep the veg dry: Pat tomatoes lightly and drain onions well so the wrap doesn’t get soggy.
- Warm bread last: Warm flatbread right before assembling so it stays soft and doesn’t crack when you roll.
Variations
- Spicy döner: Add 1/2 tsp Aleppo pepper or 1/4 tsp cayenne to the marinade, and a pinch to the yogurt sauce.
- Extra-herby: Add 1/4 cup chopped parsley to the wrap filling for a fresh, green lift.
- Chicken option: Swap lamb for 1 lb (454 g) boneless, skinless chicken thighs, thinly sliced; cook the same way (until fully cooked, 165°F / 74°C).
Storage & Make-Ahead
Make ahead: Marinate the lamb up to 24 hours in advance (refrigerated). The yogurt sauce can be made up to 3 days ahead; keep it covered in the fridge.
Store: Refrigerate cooked lamb in an airtight container for up to 3 days. Store chopped vegetables separately for best texture.
Reheat: Rewarm lamb in a hot skillet over medium-high heat with 1 tsp water, stirring until hot, about 2–3 minutes. Avoid microwaving if you can—it softens the browned edges.
Assembled wraps: Best eaten immediately. If you must hold them, wrap tightly in foil and keep warm for up to 30 minutes.
Nutrition (per serving)
Approximate, per 1 wrap (with sauce and vegetables): 650 calories, 35 g protein, 55 g carbohydrates, 30 g fat, 4 g fiber, 1100 mg sodium.
