Sheet-Pan Doner-Style Lamb Wraps

Doner takes its name from the Turkish word for turning, a nod to meat spun on a vertical spit. This sheet-pan take coats thinly sliced lamb in yogurt, lemon, garlic, and warm spices, then roasts it for easy wraps with the same street-food spirit.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 485 cal
• 36g protein
• 38g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.25 lb boneless lamb leg or shoulder, thinly sliced
• 1/2 cup plain Greek yogurt
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 large red onion, thinly sliced
• 2 roma tomatoes, sliced
• 1 cucumber, thinly sliced
• 1/3 cup fresh parsley, chopped
• 4 large flour tortillas or flatbreads
• 3 tbsp tahini
• 2 tbsp water for thinning tahini

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup. Pat the lamb slices dry with paper towels so the marinade clings and the edges crisp.
2. 2In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, oregano, cayenne, salt, and black pepper until smooth.
3. 3Add the lamb slices to the marinade and toss thoroughly so every piece is coated. Let sit at room temperature for 10 minutes while the oven finishes heating.
4. 4Spread the marinated lamb in a single layer on the prepared sheet pan, separating pieces so they roast rather than steam. Scatter the sliced red onion the meat.
5. 5Roast for 14 to 18 minutes, flipping once halfway, until the lamb edges are browned and slightly crisp and the onion is soft and caramelized at the tips.
6. 6While the lamb roasts, stir the tahini with water until pourable and lightly season with salt. Warm the tortillas or flatbreads in a dry skillet over medium heat for 30 seconds per side until pliable.
7. 7Remove the sheet pan from the oven and let the lamb rest for 2 minutes so juices settle. Roughly chop any larger pieces for easier wrapping.
8. 8Lay each warm tortilla flat and layer cucumber, tomato, roasted lamb and onion, and a generous sprinkle of parsley. Drizzle with the thinned tahini.
9. 9Fold the bottom up, then roll tightly into a wrap. Slice in half on a bias if packing for lunch, or serve whole while still warm.
10. 10For meal prep, store lamb and vegetables separately from tortillas and assemble just before eating so the bread stays soft.