Homemade Doner Kebab (Spiced Lamb in Pita)

• 1 medium Yellow onion
• 3 cloves Garlic
• 700 g Minced lamb
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 tsp Ground coriander
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 250 g Greek yogurt
• 4 pieces Pita bread

1. Peel and roughly chop the onion and garlic. Blitz them in a food processor to a fine pulp, then tip into a mixing bowl.
2. Add the minced lamb, ground cumin, sweet paprika, ground coriander, fine sea salt and black pepper. Mix vigorously for 3 to 4 minutes until the mixture turns tacky and holds together, which helps give a doner-like sliceable texture.
3. Pack the lamb mixture firmly into a loaf pan, pressing out any air pockets and smoothing the top. Chill until very firm so it slices neatly later.
4. Heat the oven to 200°C (390°F). Turn the chilled loaf out onto a baking tray and roast for 45 to 55 minutes, until browned and cooked through.
5. Rest the doner loaf for 10 minutes. Slice as thinly as you can with a sharp knife; for extra colour, return the slices to the tray and roast for 5 minutes to lightly crisp the edges.
6. Warm the pita bread in the oven for 2 to 3 minutes. Serve the sliced lamb in pita with Greek yogurt on the side.

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