The Takeaway Secret Doner Kebab

1 teaspoon of plain flour
1 teaspoon of dried oregano
½ teaspoon of dried Italian herbs
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of cayenne pepper
1 teaspoon of salt
½ teaspoon black pepper
500 grams of lamb mince, as fatty or as lean as you like (but fatty works best)

Tip: Once you've made this kebab once, you won't be able to get enough of it, so next time, why not measure out the ingredients (except the mince) and box or bag them up so that next time you just need to add your pre-mix to the mince! What I do is line up a bunch of paper cake cases and go along adding each of the ingredients, then pour each one into a small resealable bag! Easy.

1. Preheat your oven to 180°C
2. Combine all the dry ingredients in a large bowl.
3. Add all the mince to the bowl and mix it thoroughly with the dry ingredients for 2-3 minutes. 
4. Punch and knead the mixture so it's compressed and no air pockets remain; the kebab meat should be extremely smooth and tightly packed.
5. Tip the seasoned mince out and shape it into a loaf and place it on a baking tray.
6. Bake in the centre of your oven for 30 minutes, then turn the loaf over and return it to the oven for another 30 minutes.
7. The loaf should be evenly browned.
8. Once cooked, remove your doner kebab from the oven and cover it with foil, allowing it to rest for 10-20 minutes.
9. Slice the donner kebab as thinly as you can, just how you like it from your local takeaway!

White Kebab Sauce

3 tablespoons Mayo
1 tablespoon natural yoghurt
1 teaspoon olive oil
¼ teaspoon garlic powder
pinch of salt
pinch of dried parsley or dried mixed herbs
1 tablespoon of water

1. Mix everything together except the water, once combined add the water and mix again until you have the desired consistency.
2. Chill in fridge for 1-2 hours before serving

Kebab Chili Sauce

Serves 4

Ingredients

1 Tin Chopped Tomatoes
1 Large onion finely chopped
4 Cloves garlic finely sliced
3 Teaspoons Mint Sauce
50ml Distilled Vinegar
Fresh Chilies (3 Cherry Chilies or 10 Green Finger Chilies)

Put all the ingredients in a food processor and whizz up until pureed but with small pieces of onion, garlic and chilli visible. Keeps in the fridge for up to 2 days.