Doner Kebab

• 1200g lamb or beef mince
• 3 cloves garlic, minced
• 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

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.