Doner Box-style

Ingredients

Doner meat (homemade loaf-tin version)

• 500 g minced lamb (or 250 g lamb + 250 g beef)
• 1 small onion, very finely grated
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp salt
• ½ tsp black pepper

Garlic yoghurt sauce

• 200 g Greek yoghurt
• 3 garlic cloves, crushed
• 1 tbsp lemon juice
• ½ tsp salt

Chips

• 600 g Maris Piper potatoes, peeled and cut into 1cm batons
• 2 tbsp sunflower oil
• Salt

To assemble

• 2 tomatoes, diced
• ½ red onion, thinly sliced
• ¼ iceberg lettuce, shredded
• 2 tbsp pickled jalapeños (optional)
• Sumac and chilli sauce, to serve

Method

1. Bake the meat loaf. Mix lamb, grated onion, garlic and all spices. Knead 3–4 minutes until tacky. Press firmly into a lined loaf tin. Bake at 180°C fan for 35–40 minutes. Cool completely, ideally chill overnight.
2. Make the chips. Toss potato batons with oil and salt. Bake on a tray at 200°C fan for 30–35 minutes until golden and crisp, flipping halfway.
3. Make the sauce. Whisk yoghurt, garlic, lemon and salt together. Rest 10 minutes.
4. Shave the meat. Use a sharp knife to shave thin slices off the cold loaf. For extra char, pan-fry the shavings in a hot dry pan for 1 minute per side.
5. Assemble the box. Pile chips into the bottom of a paper takeaway box. Add shredded lettuce, then shaved meat. Top with tomato, red onion and jalapeños.
6. Finish. Drizzle garlic yoghurt over the top. Sprinkle sumac. Serve with chilli sauce on the side.

Tips

• The double-cook chip method (boil first, then bake) gives crispier results if you have time — boil the batons for 4 minutes, drain, toss in oil, then bake.
• A really hot oven (210°C+) is the secret to crispy chips. Don’t crowd the tray.
• Like the wrap version, chilling the meat loaf overnight makes shaving dramatically easier.