Döner Kebab

Preparation

1. 01

   Step 01

   Grate the onion and squeeze out the liquid. In a bowl, combine the grated onion, 200 g Greek-style yoghurt, grated garlic, cumin, paprika, black pepper, salt and olive oil.

2. 02

   Step 02

   Place the lamb in the freezer for 30 minutes until partially frozen. Slice into very thin (2-3 mm) strips. Toss the sliced meat thoroughly with the marinade, cover and refrigerate for at least 2 hours (ideally overnight).

3. 03

   Step 03

   Stack the marinated meat tightly in a rectangular loaf tin (approximately 25x12 cm). Press each layer down firmly with your hands, eliminating any air pockets. Cover with cling film and freeze for 1 hour.

4. 04

   200°C conventional

   Preheat the oven to 200°C conventional. Invert the meat block from the tin onto a baking tray to release it. Place it on the tray.

5. 05

   200°C conventional

   Place the meat block in the oven. After 15 minutes, once the outer layer has browned, use a sharp knife to slice off thin layers (2-3 mm) from the outside and transfer to a bowl. Return the remaining block to the oven. Continue slicing off the outer layer every 10-15 minutes. The entire block will be cooked and sliced after 50-60 minutes in total.

6. 06

   Step 06

   Meanwhile, for the sauce, mix 200 g Greek-style yoghurt with grated garlic and salt. Slice the red onion into thin half-moons and toss with sumac. Slice the tomatoes thinly. Finely chop the parsley.

7. 07

   Step 07

   Warm the lavash flatbreads in a dry pan or in the oven for 1-2 minutes. Place a generous amount of the sliced döner meat in the centre of each flatbread. Top with tomato slices, sumac-tossed red onion and parsley. Drizzle over the yoghurt sauce. Roll up tightly and serve.