Middle Eastern-Inspired Donair Meat: Yogurt-Marinated Lamb with Cumin and Paprika

Yogurt-marinated lamb donair meat roasted as a loaf, sliced thin, then pan-crisped for donair-style wraps.

Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Dish

Cuisine Middle Eastern

Servings 6

Food processor A 7-cup model is ideal for quickly emulsifying the lamb into that springy donair texture. Alternative: stand mixer with paddle (mix longer) or a large bowl with very vigorous hand mixing.
Loaf pan A 9 x 5-inch metal loaf pan browns more aggressively than glass. Alternative: shape into a tight log and bake on a rimmed baking sheet lined with foil.
Rimmed baking sheet Set the loaf pan on it to catch drips and make cleanup painless. Alternative: any roasting pan with sides.
Instant-read thermometer This is the easiest way to avoid dry meat. Alternative: slice-test (juices run clear and center is no longer pink), but thermometer is more reliable.
Cast-iron skillet For crisping sliced donair meat fast, you want a pan that holds heat. Alternative: stainless steel skillet or a hot griddle.
Fine mesh strainer Optional but helpful for a smoother sauce if your yogurt is loose. Alternative: skip straining and reduce sauce thickness with more yogurt.

¾ cup plain greek yogurt full-fat for the best texture; substitute with labneh or thick plain yogurt
4 clove garlic finely grated or pressed
1 tablespoon lemon juice fresh is best; substitute with red wine vinegar
2 teaspoon ground cumin toasty and warm; if yours is old, use 2½ teaspoon
2 teaspoon smoked paprika substitute with sweet paprika plus a pinch of cayenne
1½ teaspoon ground coriander adds citrusy lift; optional but recommended
1 teaspoon kosher salt use ¾ teaspoon if using fine salt
½ teaspoon black pepper freshly cracked if possible
¼ teaspoon ground cinnamon the secret background note that makes it taste restaurant-y
⅛ teaspoon ground cloves very potent; a tiny pinch goes a long way

2 pound ground lamb aim for 15 to 20 percent fat; substitute with ground beef or a 50-50 blend for a milder homemade donair meat
1 small yellow onion grated on the large holes of a box grater, then squeezed dry in a towel (reduces wateriness)
1 tablespoon olive oil helps browning; substitute with avocado oil
1 teaspoon baking powder optional but helpful for a springier, donair-style bite

½ cup plain greek yogurt full-fat for richness; substitute with sour cream for a tangier sauce
2 tablespoon mayonnaise makes it silky; optional but recommended
1 tablespoon lemon juice adjust to taste
1 teaspoon honey balances the spices; substitute with sugar
½ teaspoon garlic powder clean garlic flavor without raw bite; substitute with 1 small grated clove
¼ teaspoon kosher salt add more if needed

Heat oven to 425°F and set a rack in the middle. Put a rimmed baking sheet on the rack now (preheating the sheet helps catch drips without smoking).
In a large bowl, stir together the marinade ingredients: greek yogurt, garlic, lemon juice, cumin, smoked paprika, coriander, salt, pepper, cinnamon, and cloves. It should smell boldly spiced, not subtle.
Add ground lamb, grated-and-squeezed onion, olive oil, and baking powder. Mix until the meat looks evenly seasoned.
For true donair meat texture, you need a strong mix. Transfer to a food processor and pulse 12 times, scraping once, until it looks tacky and slightly smoother (it should start to clump). Alternative: beat in a stand mixer on medium for 3 minutes, or mix by hand for 5 minutes until sticky and bouncy. This mixing step is the difference between crumbly meatloaf and sliceable donair meat.
You can bake immediately, but if you have time, cover and refrigerate 20 minutes to let the spices bloom and the mixture firm up. This small rest makes shaping easier and edges crisper later.

Pack the lamb mixture tightly into a 9 x 5-inch loaf pan. Press firmly to remove air pockets and smooth the top. Air pockets lead to crumbling when you slice.
Set the loaf pan on the preheated rimmed baking sheet. Bake until the center reaches 160°F, 35 minutes. (It will keep cooking a bit as it rests.)
Carefully pour off excess fat from the pan (save 1 tablespoon for crisping if you want extra flavor). Return to the oven and bake 10 minutes more to deepen browning on top.
Rest the loaf in the pan for 10 minutes, then lift out and cool another 10 minutes on a cutting board. Cooler meat slices thinner. If you want deli-style thin slices for easy lunch ideas, refrigerate the loaf 30 minutes before slicing.

While the meat rests, whisk yogurt, mayonnaise, lemon juice, honey, garlic powder, and salt until smooth. Taste and tweak: more lemon for brightness, more honey for sweetness, more salt for punch.
If your yogurt is very loose, strain the sauce through a fine-mesh strainer for 2 minutes, or just add 1 more tablespoon yogurt to thicken.

Slice the loaf as thin as you can. Thin slices are how you make donair meat feel like it came off a spit, and they crisp faster without drying out.
Heat a cast iron skillet over medium-high heat. Add 1 teaspoon reserved lamb fat or olive oil. Lay in a single layer of slices and cook 2 minutes, flipping once, until the edges brown and get little crispy bits. Work in batches and do not crowd the pan; crowding steams the meat.
Pile crisped slices onto warm pita with lettuce, tomato, onion, cucumber, and plenty of sauce. This is the moment where homemade donair turns into a real donair experience.

Donair bowl: layer rice or fries, chopped salad, crisped donair meat, sauce, and extra lemon.
Egg breakfast: re-crisp slices, then top with a fried egg and spoon over sauce like a lazy shakshuka-meets-donair situation.
Meal-prep lunch: chill the loaf, slice thin, and stash in containers. Crisp in a pan or air fryer just before eating so it tastes freshly made, not like sad deli meat recipes energy.