Doner Kebab with Shawarma Seasoning

1. Prepare the Kebab Mix: In a food processor, combine the lamb mince, grated onion, minced garlic, Shawarma seasoning, yoghurt, salt, and pepper. Mix well until everything is thoroughly combined. The yoghurt helps keep the meat juicy and adds a slight tang. (Fry off a small portion to adjust the seasoning to taste).

2. Shape and Cook the Meat:

• Option 1 (Air Fry): Shape the mix into a cylinder shape to fit into the air fryer. Cook for 25–35 minutes, rotating several times throughout cooking for even browning.
• Option 2 (Freeze and Shave): Shape the mixture into one large cylinder, wrap tightly in cling film and place in the freezer. Once frozen you can shave off each portion to order. Air fry, pan fry or grill until cooked through and nicely charred.

3. Make the Garlic Yoghurt Sauce: In a bowl, mix together the Greek yoghurt, minced garlic, lemon juice, mint, salt, and pepper. Set aside in the fridge until ready to serve.

4. Slice the Kebab: Once the meat is cooked through and golden on the outside, allow it to rest for a few minutes. Then, use a sharp knife to thinly slice the doner meat.

5. Assemble the Kebabs: Warm the flatbreads on the grill. Stuff the bread with slices of the doner meat, then add shredded lettuce, sliced tomatoes, cucumber, and pickled onions. Drizzle with the garlic yoghurt sauce and a drizzle of Red Dawg Apache Sauce for an extra kick of heat. Enjoy with fries, hummus or tabbouleh for a Middle Eastern feast.

A&O Tips:

• Make Ahead: Prep the kebab mixture ahead of time and store it in the fridge or freezer until you're ready to cook.
• Adjust the Spice: If you prefer a spicier kebab, you can add a pinch of chilli powder to the meat mixture or increase the amount of Shawarma seasoning.

Serving Suggestions:

Pair with crispy A&O Shawarma-seasoned fries, a cucumber & tomato salad, with a side of hummus for an authentic Middle Eastern experience.