Doner kebab in flatbread

Ingredients for 4 servings:

• 1,000 g lamb, from the leg, or turkey, beef
• 1 cup rapeseed oil
• 1 cup milk
• 3 tsp, heaped salt
• 3 tsp peppercorns, pink, freshly ground
• 3 tsp, heaped spice mix (Kebab Baharat)
• 6 garlic cloves
• 200 g natural yogurt
• 1 iceberg lettuce
• 2 onions, red
• 2 flatbread(s), Turkish, approx. 40 cm diameter
• 2 tomatoes
• 1 cucumber(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 10 minutes

Pide Arasi Doner

Marinate the meat: Cut the meat into thin pieces. Mix the milk with the oil, 2 teaspoons of salt, 2 teaspoons of pepper, 2 teaspoons of kebab seasoning, and 3 finely sliced ​​garlic cloves. Then add the meat, mix, and let it marinate in a sealed container in the refrigerator for at least 4 hours, preferably overnight. The yogurt sauce: Mix the yogurt, 1 teaspoon of salt, 1 teaspoon of freshly ground pepper, 1 teaspoon of kebab seasoning, and 3 garlic cloves pressed through a garlic press. Store in a sealed container in the refrigerator. Salad: Finely chop the iceberg lettuce, slice the tomatoes, halve the red onions and also slice them thinly. Halve the cucumbers, remove the cores, and slice them; then mix everything together. Place the meat in a colander before adding it to the hot pan to ensure that most of the marinade separates from the meat. Then fry the meat in a hot pan until all the water has evaporated and only the oil remains. This will take about 25 minutes for this amount. Preheat the oven to 175°C fan/convection oven. Heat the bread in the preheated oven for about 5 to 10 minutes. Finally, remove the bread from the oven, quarter it, and then slice it crosswise, not all the way through. Open it up, top with the meat first, then with the mixed salad, and finally pour the sauce over it.