A good döner wins people over with its taste – and that starts with the marinade and the spices. Anyone who seasons their meat properly stands out from the competition. Here are the basics for aromatic, juicy döner meat.
Classic döner spices
- Paprika (sweet and hot)
- Cumin
- Oregano and thyme
- Garlic and onions
- Salt, pepper and a little chilli
The marinade
A good marinade of yoghurt or oil, spices and onions makes the meat tender and aromatic. The meat should marinate long enough (ideally overnight, chilled) – and while it does, follow the hygiene and cooling regulations.
Adjust to the type of meat
Veal, chicken and lamb each suit different seasonings. Read more about the varieties in our guide Döner Meat Types. Chicken, for example, takes more lemon and herbs, while lamb suits more intense spices.
The perfect cut
Even the best seasoning only shines with a clean cut. A sharp döner knife cuts thin, aromatic slices – see Building and Cutting a Döner Spit Correctly.
Conclusion: With the right marinade, the right spices and a clean cut, you will delight your guests. MAVI supplies the equipment to do it.
