Döner Kebab

1. In a bowl combine the ground beef, grated onion, two of the minced garlic cloves, season salt, black pepper, cumin, paprika and oregano, then knead the mixture firmly for a few minutes until it becomes sticky and tight.
2. Press the seasoned meat into an even slab on a tray, cover and chill for at least 30 minutes so it firms up and the flavors develop.
3. Make the sauce by stirring together the yogurt, the remaining garlic clove, lemon juice, dried basil, white pepper and a pinch of salt, then refrigerate until serving.
4. Heat a wide skillet or griddle over medium-high heat with a little oil and spread the meat thinly across the pan, letting it sear undisturbed before breaking it into crisp-edged shards.
5. Continue cooking and turning the meat for 8 to 10 minutes until it is well browned, crisp in places and cooked through to an internal temperature of 71 C with no pink remaining.
6. Warm the flatbreads briefly on the dry pan until soft and pliable.
7. Fill each flatbread with the döner meat, sliced tomato and lettuce, drizzle generously with the garlic yogurt sauce, then roll up tightly and serve at once.

You'll use: Frying pan / skillet · Pan