Homemade Lamb Doner KebabsWhat a treat for the midweek meal time or for a Friday night with some beers
Prep: 0H 10M
Cook: 0H 40M
Preheat oven to 180°C/356°F
Put the mince into a bowl, add the cumin, fennel seeds, cayenne, dried oregano and the garlic. Season with salt and pepper. Mix thoroughly.
Put the wedges in a bowl, add oil and seasoning, then layer on a baking tray and put into the top shelf of the oven.
Mould the mince into a fat sausage, similar to something like an aubergine, and then wrap it tightly in tin foil. Place in oven for 30 minutes and turn the wedges.
After 30 minutes take off the foil and place under a hot grill for 2 minutes each side to brown. Start heating your pittas.
Remove and slice thinly.
Take a warm pitta, spread some tzatziki, lettuce, then doner strips, add some parsley and onion and top with more tzatziki and some tomatoes.
Into a bowl add your yoghurt, cucumber, the juice of a lemon, salt and pepper. Mix together. Cover, and chill.
Place onions into a bowl and squeeze over the top the juice of a lemon. Add a pinch of salt. Scrunch the salt and juice into the onions and leave out until you serve.