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Takes: 45 minutes
Serves: 4

No nutritional information available.

Ingredients

For the doner:

- 500g beef mince
- 1 beef stock pot
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp paprika
- 2 tsp garlic granules
- ½ tsp bicarbonate of soda

For the garlic mint sauce:

- 130g Greek yoghurt
- 20g mayonnaise
- 2 tbsp mint sauce
- 1 tbsp garlic puree
- Salt and ground black pepper

To serve:

4 pitta breads (approximately 55g each), shredded lettuce or cabbage, sliced red onion, sweet chilli sauce and lemon wedges.

Method

1. Preheat the oven to to 200°C/180°C Fan/Gas Mark 6. Add the doner ingredients to a bowl and mix until well combined.

2. Line a loaf tin generously with foil (so there is enough foil to fold over the top) and add the doner mixture. Press it down and pack it into the tin into a meatloaf shape. Wrap the foil tightly over the top to encase the mixture, then bake for 35 - 40 minutes until the meat is cooked through.

3. While the meat is resting, mix the garlic mint sauce ingredients together in a bowl, with salt and pepper to taste.

4. Using a sharp knife, slice the doner meat into thin strips, then pack it into the pitta breads with the garlic mint sauce, lettuce and/or cabbage, red onion and some sweet chilli sauce. Serve with lemon wedges for squeezing.