• 1 tablespoon onion, grated on the fine side of the grater
• 1 tablespoon dried oregano
• 1 tablespoon curry powder
• 1 tablespoon allspice
• ½ pinch ground cloves
• ½ teaspoon savory (cumin)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 egg
• 1/3 cup milk
• ½ cup ground breadcrumbs (panko/rusk)
For Serving
• 8-10 medium pita breads for souvlaki
• salad with tomato, cucumber, spring onion
• yogurt
METHOD
1. Ask the butcher to cut leg of lamb (merí) for mince and pass it through the grinder twice. Preheat the oven to 200°C. Place the mince in the mixer bowl. Beat on medium speed with the paddle attachment (or K-beater, as it's otherwise called) for 1-2 minutes. Stop the mixer and add the garlic, onion, oregano, curry powder, allspice, cloves, savory, salt, pepper, and paprika, and continue beating for 1 minute. Add the egg, milk, and finally the breadcrumbs. Beat for another 1-2 minutes until the mince mixture is light and fluffy. Spread non-stick baking paper on the kitchen counter, place the mince mixture on top, and shape it into a long roll. Wrap it tightly in the non-stick paper, twisting the ends like a candy wrapper. Place the kebab with the twisted seam side down in a baking tray. Bake in the preheated oven for 35 minutes. Then, flip the döner (the bottom side facing up), lower the oven temperature to 180°C, and continue baking for another 15-20 minutes. Let the döner cool down and slice it thinly. Heat the pita breads in a frying pan or a toaster oven, open them up, and spread 1 tablespoon of yogurt. Add the döner kebab, salad, and serve.
