Doner kebab

• ground lamb500g g
• small onion1

  coarsely grated

• garlic cloves↗4

  chopped or finely grated

• fresh breadcrumbs↗100g g
• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• dried oregano↗1 tsp tsp
• smoked paprika↗¼ tsp tsp
• sunflower oil↗

  for greasing

• pitas

  shredded red or white cabbage, sliced onion, chopped tomatoes, marinated chilies, chili sauce (see recipe below), ...

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Place all ingredients except the oil into a food processor together with a generous pinch of salt and plenty of ground pepper. Pulse until everything is combined and chopped. You can also simply mash everything in a bowl, but this will give a more crumbly texture.

2. 2

   Oil a large sheet of foil, place the meat mixture in the centre and shape a very thick sausage, roughly the shape of an eggplant. Tightly wrap the foil, twisting the ends to create a shape like a Christmas fireworks.

3. 3

   Place on a shallow baking dish and bake in the oven for 35‑40 minutes, turning occasionally, or until a digital thermometer reads 75°C when inserted into the centre. Let the kebab cool slightly, then unwrap the foil. Return it to a tray and brown it under the grill or using a gas torch.

4. 4

   Place on a board and slice into thin pieces. For an authentic doner experience you can hold the kebab with a roasting fork or metal skewer while slicing. Serve with warm pita and any other toppings, including our chili sauce and garlic yogurt sauce.