You’ll need a blowtorch.

D.I.Y. Doner Kebab

from Tim Hayward at the Guardian

Ingredients:

1.1lbs of lamb breast
1lb can of spinach puree
1 cup of dried breadcrumbs
1 onion
1/2 tablespoon of salt
2 cloves of garlic
1/2 teaspoon of cumin
1/2 teaspoon of coriander

Preparation:

Look at this step-by-step for reference

1. Cut the meat into 2cm squares

2. Pass the meat through a mincer using the coarse plate

3. Add 1 cup of breadcrumbs 1/2 tablespoon of salt, 1/2 teaspoon each of cumin and coriander, 2 finely grated cloves of garlic and one coarsely grated white onion. Mix with a rubber spatula, spread on a baking sheet and place in the freezer until cold but not frozen

4. Pass the cold mix through the mincer again, this time on the finest plate then form into patties

5. Line any clean 1lb can with two layers of clingfilm then layer in the patties, squeezing them down to remove air gaps

6. Fold over the top edges of the cling film to seal, place the can in a pot of boiling water and cook in the oven at a gentle 300 degrees F until the temperature at the center is 167 degrees F. Then allow to rest for at least 15 minutes before removing from the tin

7. Scorch the surface with a blowtorch before slicing vertically. A fork thrust into the top will stabilise the whole operation

8. Serve on a warm pita with salad (mainly white cabbage), cucumber, dollops of yoghurt, tahini and chilli sauce.

More at the Guardian