Ingredients
1 kg fatty lamb mince (can use beef)
4 tbsp yoghurt
2 tbsp oil
2 tsp salt or to taste
1 tsp black pepper
4 tsp ground cumin and coriander
2 tsp garlic granules
2 tsp onion granules (or 1 small grated onion, squeezed dry)
1 tsp paprika
1 tsp dried oregano
1tbsp shawarma seasoning (optional)
– add all of the above in a food processor until well combined and paste texture

PREHEAT OVEN TO 200°c
– Lay out a large sheet of greaseproof paper
– add a couple spoons of mince mixture
– use another sheet of greaseproof paper, lay it over the top and roll until very thin using a rolling pin
– remove top sheet and roll the mince paper lengthways (like a fruit roll up)
– lay in an oven tray – cut to fit if needed
– repeat until all your mince is used up
– place the tray on the top rack of your oven
– cook for 10-15 mins and then remove and drain 90% of the liquid in a bowl
– rotate your mince rolls over (optional for more of an even bake)
– cook for a further 5 mins (careful not to overcook)
– unravel the doner on to a tray – you can serve like this or to resemble the takeaway style doner you can slice in to strips and return in to the original pan to soak up some juices and return to the oven for just another minute or so
– Serve with warm pitta or naan, shredded lettuce, cabbage, onion, tomato, and sauces or with some chips
– its important to serve it fresh as the fat can sometimes start to solidify and toughen if this happens just heat it up for 30secs to bring it back to its soft texture. Enjoy!