Sack off the local van – this babby recipe is the business.
Place the doner under the grill for a couple of minutes at the end to make it nice and brown.
Cooking time (Includes preparation time): 50 Minutes
Feeds: 4 People
Ground Cumin - £0.85
Fennel Seeds - £0.70
Cayenne Pepper - £0.85
Dried Oregano - £0.50
Garlic - £0.30
500g of Lamb Mince - £3.36
1 Bunch of Parsley - £0.70
1 Lemon - £0.35
A Pot of Yogurt - £0.85
1 Cucumber - £0.45
1 Red Onion - £0.21
4 Pitta Breads - £0.40
Total Cost - £9.75 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F
Throw the mince into a bowl. Add a teaspoon of cumin, a teaspoon of fennel seeds, 1/2 a teaspoon of cayenne and a teaspoon of dried oregano. Add 1 grated garlic clove. Season with salt and pepper. Mush everything together.
Form the mince into a fat sausage, similar to an aubergine shape. Wrap it tightly in tin foil and place in the oven for 30 minutes.
Tzatziki Time. Grab a bowl. Add your yogurt, 1 grated cucumber (squeeze the gratings to remove excess water), the juice of a lemon, salt and pepper. Mix together. Cover and whack in the fridge.
Pickled Onion Time. Grab a bowl. Add a finely sliced red onion, the juice of a lemon and a pinch of salt. Scrunch the salt and lemon juice into the onions. Leave out until you serve. (The acidity of the lemon will take the sharpness out the onion).
After 30 minutes, remove the lamb from the oven. Remove the tin foil. Place it under the grill for 1-2 minutes on each side so it gets brown and crispy. Watch that it doesn't burn.
Remove the doner from the oven. Slice it thinly with a sharp knife.
Add a big handful of parsley to your pickled onions.
Assemble time. Take a warm pitta. Dollop in some tzatziki and add some doner strips. Spoon in some pickled onion, dollop on a bit more tzatziki and tuck in!