Doner Kebab

Cut the onion and garlic into rough chunks. Add to a food processor with the coriander, including the stems. Zest the lemon and add it to the processor.

Step 2 - Make the doner mix

Blend the aromatics until very fine and almost paste-like. Add the shawarma spice, smoked paprika, tomato purée, lemon zest, salt and pepper, then blend again to combine. 
Transfer to a bowl, add the pork mince, and mix thoroughly until sticky and well bound. 

Step 3 - Shape and roast 

Lay the pork mixture onto a sheet of parchment and cover with a second sheet. Roll flat with a rolling pin to an even rectangle. Remove the top sheet, then roll the meat tightly into a firm log. 
Transfer to a lined tray and roast at 215°C for 20 minutes until cooked through, juicy and lightly caramelised on the outside. 

Step 4 - Prepare the salad

Dice the cucumber and tomato. Finely chop the chilli, mint and coriander. Slice the baby gem. Add everything to a bowl, scatter in the sumac and za’atar, then dress with lemon juice, olive oil, salt and pepper. Toss gently and set aside. 

Step 5 - Make the garlic mayo

Finely chop the chives. Stir them into the our Posh Mayo with the garlic powder and a squeeze of lemon juice. Season lightly and chill until needed. 

Step 6 - Build the wraps

Unroll or tear the cooked doner into chunky pieces. Warm the wraps. Spread each with garlic mayo, add the doner, then pile on the sumac cucumber salad. Finish with a drizzle of our Thai Chilli Sauce.