Greek doner kebab sw

1. Preparation

2. Peel and finely chop the onion. Peel the garlic cloves and mince or crush, I used a garlic press.

3. Place all the ingredients into a food processor and blend. This effects the texture of the meat, it makes it smooth so that it binds together and isn't grainey like minced meat. Cover and leave in the fridge for 2 hours, if possible leave longer as this allows the flavours to marinate.

4. If you have a spit, form the mixture into an oblong and slowly rotate/cook over the grill for about 30 - 40 minutes making sure its not too close to the coals/flames.

5. If like me you have an oven, preheat the oven to 170C/325F/Gas Mark 3.

6. Shape the mixture into a loaf (like meatloaf) and place onto a wire rack over a baking tray, this allows the fat to run off. Place it in the oven and leave for 45 mins to 1hr, when it's ready it should be a bit dry. Keep an eye on it as you will need to drain off the excess fat which collects on the baking tray.

7. Serve with a salad, pitta bread (HE - not supposed to be HE as it lacks fibre but I think it's a personal choice or 7 syns) and tzatziki.