Ainsley Harriott and Olly Murs served up delicious German Doner Kebab on Ainsley’s World Cup Flavours.

The ingredients for the Doner Kebab are: olive oil, for brushing, 500g lean lamb or beef mince (5-10% fat), 3 garlic cloves, minced, 2 tsp fresh thyme leaves, finely chopped, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp onion powder or 2 tsp onion granules, ½ tsp paprika, plus extra pinch, ½ tsp dried oregano, ¼ tsp cayenne (add more if you like it extra spicy), plus extra pinch, zest of ½ lemon, ¾ tsp sea salt and ½ tsp freshly ground black pepper.

For the Garlic Sauce: 3 tbsp mayonnaise, 2 tbsp Greek yoghurt, 2 tsp olive oil, 2-3 cloves of garlic, minced, 2 tsp finely chopped dill and ½ lemon, for squeezing.

To Serve: Turkish or Lebanese style flatbreads, cut into wedges, ½ red cabbage, cored and finely shredded, ¼ iceberg lettuce, finely shredded, ½ red onion, peeled, thinly sliced, ½ cucumber, sliced, 2 ripe tomatoes, deseeded, sliced, 2-3 tbsp sliced pickled chillies/jalapenos, 50g feta cheese, crumbled (optional) and chilli sauce (optional).

See more recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.