Doner Kebab-style spiced lamb wrap

Crisp-edged spiced lamb shaved from a rotating spit, wrapped in warm flatbread with salad, pickles and garlic-yoghurt sauce.

Ingredients

• 600g boneless lamb shoulder (or beef/lamb mix), sliced thin
• Marinade: 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp smoked paprika
• 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper
• 60ml olive oil, juice of 1 lemon
• Sauce: 200g Greek yoghurt, 3 garlic cloves crushed, 1 tbsp lemon juice, salt
• 4 large flatbreads
• Shredded lettuce, sliced tomato, sliced red onion, sliced cucumber, pickled chillies

Method

1. Mix lamb with all marinade ingredients. Marinate at least 1 hour.

2. Stack the marinated lamb slices on a skewer, compressing tightly to mimic a doner stack.

3. Roast at 230°C for 20 minutes until the outside is well-browned and the inside is just cooked.

4. Rest 5 minutes, then shave thin slices off the outside with a sharp knife.

5. Whisk sauce ingredients.

6. Warm flatbreads. Build: sauce, lettuce, tomato, onion, cucumber, pickles, shaved lamb, more sauce. Wrap tightly and serve.

Notes

Compressing the lamb on a skewer gives the crispy edges you can’t get from loose slices.