Döner Kebab-style Flatbread Wrap

A proper British late-night döner — thin-sliced spiced lamb piled on warm flatbread with crisp salad, garlicky yogurt and a sharp chilli kick.

Ingredients

• 400 g lamb leg steak, sliced as thin as your butcher will do (or partially freeze and slice yourself)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp sumac
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fine salt
• 2 large flatbreads (Greek-style pita / Turkish yufka, or wrap-size tortillas)
• ½ small iceberg lettuce, shredded
• 2 ripe tomatoes, diced
• ½ red onion, thinly sliced
• 4 tbsp Greek yogurt
• 1 small clove garlic, crushed
• 1 tsp lemon juice
• Small handful of fresh parsley, finely chopped
• Optional: chilli sauce, pickled chillies, crumbled feta

Method

1. Marinade. Whisk cumin, paprika, coriander, cinnamon, sumac, minced garlic, olive oil and salt in a wide bowl. Add the lamb slices and toss to coat every piece. Cover and marinate at room temperature 30 min — or up to 4 hr in the fridge for deeper flavour.
2. Sear. Heat a heavy cast-iron pan or griddle until smoking-hot. Working in batches so you don’t crowd the pan, sear the lamb slices 60–90 seconds per side until charred at the edges but still juicy inside. Tip: don’t move them once they hit the pan — let them develop a crust.
3. Yogurt sauce. While the meat rests, mix yogurt, crushed garlic and lemon juice. Loosen with a splash of water if needed — it should be pourable, not stiff.
4. Warm flatbreads. Wipe out the pan, return to medium heat and warm each flatbread 20–30 seconds per side until pliable with a few toasted spots. Stack under a tea towel to keep warm.
5. Build. Lay a flatbread flat. Smear generously with yogurt sauce. Pile on lettuce, tomato and red onion, then top with the seared lamb (slice the bigger pieces against the grain). Finish with parsley and a drizzle of chilli sauce if using.
6. Roll and serve. Fold the bottom edge up over the filling, tuck the sides in tightly, then roll away from you. Slice on the diagonal or eat whole over a plate to catch the drips.