Doner Kebab

Combine the minced lamb, grated onion, 3 of the crushed garlic cloves, ground cumin, smoked paprika, ground allspice, Aleppo pepper, fine sea salt and black pepper in a large bowl and knead thoroughly until sticky and well combined.

Press the mixture firmly into a loaf tin, packing out any air pockets, and cover with foil.

Bake in an oven preheated to 200°C for 40 minutes.

Check with a meat thermometer that the centre of the loaf has reached an internal temperature of at least 71°C.

Rest the loaf for 10 minutes, then turn it out and slice thinly.

Stir the remaining crushed garlic and the lemon juice into the yogurt to make the sauce.

Heat the vegetable oil in a large frying pan over high heat and crisp the sliced lamb for 3 minutes, until the edges are golden.

Warm the pitta bread in a dry frying pan for 1 minute on each side.

Fill the warm pitta bread with the crisped lamb, shredded romaine lettuce, tomatoes, red onion and the garlic yogurt sauce, then serve.