Döner Kebab

• 1200g minced lamb
• 3 cloves garlic, mashed
• 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 (rusk)

For Serving

• 8-10 medium pita breads for souvlaki
• salad with tomato, cucumber, spring onion
• yogurt

1. Ask the butcher to cut leg of lamb (merí) for mince and run 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, allspice, cloves, savory, salt, pepper, 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.
2. Lay non-stick baking paper on your kitchen counter, place the mince mixture on it, and shape it into an oblong roll. Wrap it tightly in the non-stick paper, twisting the ends like a candy wrapper. Place the kebab with the sealed side down onto a baking tray.
3. Bake in the preheated oven for 35 minutes. Then, turn 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 spoonful of yogurt. Add the döner kebab, salad, and serve.