Directions
- 1Blitz a few onions until paste-like.
- 2Add the blitzed onions to mincemeat (beef, lamb, or mix).
- 3Add 50ml of olive oil, 4 heaped tablespoons of yogurt, 2 tablespoons of paprika, 2 tablespoons of pepper, 2 tablespoons of chili flakes, 2 tablespoons of cumin, and 2 tablespoons of oregano to the mixture.
- 4Add some salt to taste.
- 5Mix everything together until smooth and well incorporated, wearing gloves.
- 6Take some parchment paper and spread the meat mixture thinly on it, aiming for a few mm thick.
- 7Roll up the parchment paper tightly with the meat inside.
- 8Place the rolled meat onto a baking tray.
- 9Bake in the oven at 200 degrees Celsius for 20 minutes.
- 10Halfway through baking, remove the tray from the oven and drain any excess liquid.
- 11Return the tray to the oven for another 15 minutes or until the meat is a dark brown.
- 12Once done, remove the rolls from the oven and unravel them, placing the meat into another baking dish.
- 13Top the meat with some lemon juice.
- 14Return the meat to the oven for another 5-10 minutes to make it a little bit crispy.
- 15Take the crispy doner meat out of the oven.
- 16Serve the doner meat in pita breads with salad and desired toppings.
Ingredients
- 2 onions
- 1 kg mincemeat (beef, lamb or mix)
- 50 ml olive oil
- 4 heaped tbsp yogurt
- 2 tbsp paprika
- 2 tbsp pepper
- 2 tbsp chilli flakes
- 2 tbsp cumin
- 2 tbsp oregano
- salt
- lemon juice
- salad
- Pita
Equipment
food processormixing bowlparchment paperrolling pinbaking trayoventongsknife
Tips
- Drain excess liquid halfway through baking to prevent the meat from swimming.
- Bake for an additional 5-10 minutes with lemon juice for a crispier finish.
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