Johnnys Döner Deluxe from Grill (Johannes Oerding)

Season the meat vigorously with kebab spice and olive oil and massage in.

Cut the aubergines in half and cut into them. Drizzle generously with olive oil and season with Ras el Hanout, salt and pepper. Place the eggplants on the cut side on the grill. Place the steak in the middle.

Halve the watermelon and cut 2 thick slices out of the middle, season with pepper and a little salt. Place the melon on the grill and turn the aubergine and bavette.

Turn the melon, wait 30 seconds, and then remove. Also remove the steak and place it next to the grill.

Cut the tomato into cubes and season with salt, sugar and pepper. Now cut the onion and spring onion thinly and add to the tomatoes. Hold back some thinly sliced ​​spring onion and onion rings for decoration. Dice the watermelon and mix it with the tomato. Slice the chilli thinly and add it with the tomato juice.

Look for the eggplant and remove it if necessary.

Season the quark and yoghurt with chopped garlic, finely chopped coriander, salt, pepper, sugar and the juice of one lemon.

Now cut open the pita bread. Marinate the rocket with olive oil and a little salt in a bowl.

Put the meat on the grill again and turn it after a minute, then put the pita bread on top. Turn the pita over when it is crispy and warm on one side.

Cut the bavette diagonally into thin strips, unfold the pita and brush with yoghurt, then add the rocket and meat. Spoon the tomato and melon salsa onto the meat and add some more yogurt and red onion rings.

Place the eggplant next to it and pour some salsa and yoghurt over it. Sprinkle the spring onion over the top and refine with a little salt and allspice d’Espelette.