• --- 1 tablespoon onion, grated on the fine side of the grater
• --- 1 tablespoon oregano
• --- 1 tablespoon curry powder
• --- 1 tablespoon allspice
• --- ½ pinch ground cloves
• --- ½ teaspoon artysia (cumin)
• --- 1 teaspoon salt
• --- 1 teaspoon black pepper
• --- 1 teaspoon smoked paprika
• --- 1 egg
• --- 1/3 cup milk
• --- ½ cup ground rusks (breadcrumbs)
For serving
• --- 8-10 medium pitta breads for souvlaki
• --- salad with cabbage, cucumber, onion, tomato, and a little salt
• --- yogurt
METHOD
1. If using lamb, ask your butcher to mince lamb leg (meri) twice. Otherwise, use beef mince, also passed through the machine twice.
2. Preheat the oven to 200°C. Place the mince in the bowl of a stand mixer. Beat on medium speed with the paddle attachment (or K-beater, as it's also called) for 5 minutes. Add all the remaining ingredients and knead well for another 5 minutes.
3. Spread non-stick baking paper on your kitchen counter, place the mince on it, and form it into an oblong roll. Wrap it tightly in the baking paper, twisting the ends like a candy wrapper.
4. Place the two protruding ends at the seam of the baking paper and put the kebab seam-side down in a baking tray. Bake in the preheated oven for 35 minutes.
5. Then, flip the gyros (bottom side up), reduce the oven temperature to 180°C, and continue baking for another 15-20 minutes. Let the gyros cool down, then slice it thinly. Grill the pitta breads in a pan or a toaster, open them up, and spread 1-2 tablespoons of yogurt. Add the doner kebab and salad, then serve.
