DONNER KEBAB PITAS

Its more based on the Donner Kekbabs of Istanbul, with a spongy texture, in restaurants its formed on a kebab pole and on a rotisary where it gets grillled.

500 g mince (beef or lamb)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon barbeque spice
1 teaspoon white pepper
1 teaspoon mixed herbs
1 whole egg
20 ml oil
½ onion
1 teaspoon crushed garlic
chilli to taste, optional
Extra:
pita bread
salad of choice
yogurt sauce

With a hand blender, blend the onion and garlic into a paste.
Add all the other ingredients to the blender and blend thoroughly.
Wrap in glad wrap to form the kebabs, you can put it in the fridge overnight.
Once formed roll in foil and then place on half onions in a slow cooker on high for 5 hours.
You can fill the pita with salad of choice and a yogurt sauce.

Recipe and photo’s: Matt Venter