Turkish Spiced Lamb Layers (Printer View)

Succulent, spiced lamb layers slow-cooked and sliced thin, perfect with fresh vegetables and sauces.

# What you'll need:

→ Meat

01 - 2.2 lb boneless lamb shoulder or beef sirloin, thinly sliced
02 - 3.5 oz lamb or beef fat, thinly sliced (optional)

→ Marinade

03 - 5.3 oz plain Greek yogurt
04 - 3 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 large onion, grated and juice squeezed out
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp sweet paprika
10 - 1 tsp smoked paprika
11 - 1 tsp ground black pepper
12 - 1 ½ tsp salt
13 - ½ tsp ground cinnamon
14 - ½ tsp chili flakes (optional)

→ To Serve (optional)

15 - Warm pita or flatbread
16 - Sliced tomatoes
17 - Sliced onions
18 - Shredded lettuce
19 - Cucumber slices
20 - Yogurt or garlic sauce

# Method:

01 - Combine all marinade ingredients in a large bowl, mixing thoroughly to blend flavors.
02 - Add the sliced meat and optional fat into the marinade, ensuring all pieces are fully coated. Cover and refrigerate for no less than 4 hours, preferably overnight.
03 - Preheat the oven to 400°F (200°C) or set up a vertical rotisserie if available.
04 - If using an oven, thread the marinated meat tightly onto metal skewers or press it firmly into a loaf pan to form a compact meat stack.
05 - Place the meat on a rack over a baking tray and roast for 1 hour, occasionally basting with pan juices. For a deeper crust, increase the temperature to 430°F (220°C) during the last 15 minutes.
06 - Allow the meat to rest for 10 minutes post roasting, then slice thinly with a sharp knife.
07 - Serve immediately accompanied by warm flatbread and fresh vegetables or sauces of choice.

# Expert Advice:

01 -
  • The meat becomes impossibly tender and juicy because the yogurt marinade breaks down the fibers while the spices seep in overnight.
  • You can make it entirely in a home oven without special equipment, though the results feel like they came from a professional rotisserie.
  • Leftovers stay flavorful for days and transform beautifully into quick lunches or light dinners.
02 -
  • The thinness of your meat slices matters enormously—ask your butcher to slice it, or partially freeze the meat and use a sharp knife to get those paper-thin sheets that cook through properly and develop the right texture.
  • Overnight marinating is not optional if you want authentic flavor; the short version tastes spiced, but the long version tastes transformed.
  • Basting is tedious but essential—those pan juices keep the meat moist and build flavor, so don't skip it.
03 -
  • Ask your butcher to slice the meat for you, or partially freeze it yourself until it's firm enough to slice thinly with a sharp knife—this is the single most important factor in getting the texture right.
  • The meat is done when it's caramelized on the outside and pink inside, not cooked through; overcooking it dries it out and ruins the whole dish.
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