Döner Kebab

Method

Combine the minced lamb and beef in a large bowl with finely minced onion, garlic, paprika, cumin, coriander, black pepper, salt and chilli powder. Mix thoroughly until the mixture becomes sticky and paste-like, adding ice water gradually whilst kneading for 5-7 minutes to bind the meat properly. Press the mixture onto metal skewers, forming a dense cone shape, smoothing the surface with wet hands. Roast vertically in a very hot oven at 220°C or over a charcoal grill, rotating occasionally for 30-40 minutes until the outer layer turns golden and crispy. Shave thin slices from the outside as the meat cooks using a sharp knife, allowing the interior to continue cooking. Serve immediately in warm flatbread with sliced tomato, cucumber, onion and yoghurt sauce.