What meat works best?

Lamb shoulder is classic, beef chuck is reliable, and chicken thighs are beginner friendly. Use what you love or mix lamb and beef for balance.

How do I keep it juicy?

Thin slices, a yogurt-based marinade, and low-then-high heat. Always rest the meat before shaving so the juices settle.

Absolutely. Stack marinated slices in a loaf pan or skewer and suspend over a sheet pan. Roast low, finish high, then shave and quick-sear.

A garlicky yogurt sauce is classic. Spicy red sauce is great too. I like to offer both so people can mix to taste.

As thin as you can safely manage. A partial freeze helps. Thinner slices cook evenly and crisp better after shaving.

Scale

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Freeze the meat for 30 minutes, then slice it thin.
Mix yogurt, spices, aromatics, and acid. Coat the meat and refrigerate for at least 4 hours, ideally overnight.
Layer the sliced meat tightly in a loaf pan or thread onto skewers.
Bake at 300°F (150°C) until just cooked, then increase to 450°F (230°C) or broil to crisp the edges.
Let the meat rest for 10 minutes before slicing thinly against the grain.
Optionally, re-crisp on a hot pan for 1-2 minutes.

For a creamy garlic sauce, serve with tzatziki. Use high-quality meat for the best flavor.