This viral method creates thin, crispy-edged doner-style strips — perfect for piling into pittas or bowls.

Blend the mixture

1. Add the lamb mince, minced onion, Greek yogurt, and all the spices into a Magimix, blender, or food processor.
2. Pulse until the mixture becomes smooth, sticky, and fully combined — this gives that signature takeaway texture.

Divide the meat

1. Split the mixture into four equal portions.

Shape the doner sheets

1. For each portion:
2. Lay down a sheet of parchment paper.
3. Place one quarter of the mixture in the middle.
   
4. Spread it out into a thin, even rectangle using your hands or a spatula.
5. OR: Place another sheet of parchment on top and roll it out with a rolling pin.
   
6. Starting at the short end, roll the parchment tightly, wrapping and rolling the meat into a compact cylinder until you reach the end.
7. Repeat for all four portions.

Bake

1. Place the parchment-wrapped rolls on a baking tray and bake at:
2. 200°C (400°F) for around 40 minutes
3. or until cooked through.

Slice and crisp

1. Remove from the oven and let them cool slightly.
2. Carefully unroll each parchment parcel — the meat will have set in a thin sheet.
3. Break or slice the meat into strips.
4. Spread the pieces onto a baking tray and return to the oven for:
5. 10 minutes, until lightly golden and a little crisp on the edges.
   

How to Serve

1. Serve in warm Pittas or flatbreads with chilli sauce, garlic sauce, or yoghurt-mint dip.