Doner kebab

Ingredients

• Ground lamb

  Raw

  500g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  100g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander Powder

  Eastern

  ½ tbsp or 25g

• Oregano

  Spices, dried

  ⁹⁄₁₆ tsp, ground or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Sunflower oil

  Linoleic (less than 60%)

  ½ tbsp or 7g

• Pita bread

  White, enriched

  1 pita, large or 60g

• Chilli Sauce

  Iceland

  10g

• Garlic Sauce

  Karam's

  10g

Directions

1. Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
2. Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a long shape.
3. Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
4. Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, such as chilli sauce or garlic sauce.