Home-Style Döner Kebab

Steps

1. 1
   Grate one of the onions. Mix 100 g of the yoghurt with the grated onion, olive oil, tomato paste, cumin, paprika, oregano, salt and pepper, add the lamb and beef slices, massage the marinade in and refrigerate overnight.
2. 2
   Heat the oven to 200°C/390°F. Halve the second onion, set one half cut side down in the middle of a roasting tin and push a long metal skewer upright into it.
3. 3
   Thread the meat slices onto the skewer one at a time, alternating lamb and beef and pressing each layer down hard, to build a tight cone.
4. 4
   Roast for 1 hour 15 minutes, basting twice with the juices in the tin, until browned outside and 70°C in the centre.
5. 5
   Meanwhile stir the garlic into the remaining 200 g of yoghurt.
6. 6
   Rest the döner for 10 minutes, then hold it upright and shave thin slices down the sides with a sharp knife.
7. 7
   Crisp the slices in a very hot dry frying pan for 1–2 minutes, so the edges catch as they do on the spit.
8. 8
   Warm the bread, fill it with the lettuce, tomatoes, cucumber and red onion, pile on the meat and spoon over the garlic yoghurt.