Doner Kebab Wrap-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
• ¼ tsp ground cloves

Garlic yoghurt sauce

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

To assemble

• 2 large flatbreads (lavash, yufka, or large tortillas)
• Shredded iceberg lettuce
• 2 tomatoes, diced
• ½ red onion, thinly sliced
• Chilli sauce (shop-bought is fine)
• Sumac, to sprinkle

Method

1. Make the meat mixture. Combine minced lamb, grated onion, garlic and all spices in a bowl. Knead vigorously for 3–4 minutes until the mixture gets tacky and holds together (this is what makes it slice cleanly later).
2. Bake the loaf. Press the mixture firmly into a loaf tin lined with baking paper. Bake at 180°C fan for 35–40 minutes until cooked through and browned on top. Cool completely (or even better, chill overnight).
3. Shave the meat. Using a sharp knife, shave thin slices off the loaf. The slices should hold together at this stage.
4. Make the sauce. Whisk yoghurt, garlic, lemon and salt together. Rest 10 minutes for the flavours to meld.
5. Warm the flatbread. Briefly toast or griddle each flatbread for 30 seconds per side until warm and pliable.
6. Assemble. Spread garlic yoghurt across the flatbread. Pile shaved meat down the middle. Top with lettuce, tomato and red onion. Drizzle chilli sauce. Sprinkle sumac.
7. Wrap tightly, tucking the sides in as you roll. Cut in half and serve immediately.

Tips

• Chilling the loaf overnight makes it MUCH easier to shave into thin slices. Don’t skip this.
• For the closest doner-style char, pan-fry the shaved slices in a hot dry frying pan for 1 minute per side before assembling.
• The grated onion is what makes the meat juicy — don’t substitute finely chopped.
• Lamb alone is more authentic but the lamb+beef blend is more weeknight-friendly.