Homemade lamb doner kebabs

Name: Homemade lamb doner kebabs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 500 g Lamb mince; 0.5 Onions, grated; 0.2 Garlic, 2 cloves, crushed; 4 g Ground cumin; 3 g Ground coriander; 3 g Smoked paprika; 2 g Dried oregano; 4 g Salt; 4 Pitta breads; 150 g Natural yoghurt; 0.1 Garlic, 1 clove, crushed; 0.2 Green cabbage, finely shredded; 2 Tomatoes, sliced; 0.5 Cucumber, sliced; 0.5 Red onions, thinly sliced; 30 ml Sriracha, or your favourite chilli sauce

A Friday-night takeaway rebuilt: a spiced lamb loaf baked then sliced thin and crisped up, stuffed into warm pittas with salad, garlic yoghurt and chilli sauce.

Ingredients

500 g Lamb mince
0.5 Onions, grated
0.2 Garlic, 2 cloves, crushed
4 g Ground cumin
3 g Ground coriander
3 g Smoked paprika
2 g Dried oregano
4 g Salt
4 Pitta breads
150 g Natural yoghurt
0.1 Garlic, 1 clove, crushed
0.2 Green cabbage, finely shredded
2 Tomatoes, sliced
0.5 Cucumber, sliced
0.5 Red onions, thinly sliced
30 ml Sriracha, or your favourite chilli sauce

Method

Heat the oven to 180°C (160°C fan). Put the lamb, onion, garlic, spices and salt in a bowl and squish together with your hands for a couple of minutes until it turns smooth and sticky.
Shape into a tight, flat loaf on a lined baking tray and bake until cooked through.
Rest the loaf for 5 minutes. Meanwhile mix the yoghurt and garlic with a pinch of salt, and prep the salad.
Slice the meat as thinly as you can, then flash it in a hot dry frying pan for a minute or two so the edges crisp.
Warm the pittas, split them, and let everyone stuff theirs with meat, salad, garlic sauce and as much chilli sauce as they dare.