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<\/a><\/p>\nAinsley Harriott and Olly Murs served up delicious German Doner Kebab on Ainsley’s World Cup Flavours.<\/p>\n
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, \u00bd tsp paprika, plus extra pinch, \u00bd tsp dried oregano, \u00bc tsp cayenne (add more if you like it extra spicy), plus extra pinch, zest of \u00bd lemon, \u00be tsp sea salt and \u00bd tsp freshly ground black pepper.<\/p>\n
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 \u00bd lemon, for squeezing.<\/p>\n
To Serve: Turkish or Lebanese style flatbreads, cut into wedges, \u00bd red cabbage, cored and finely shredded, \u00bc iceberg lettuce, finely shredded, \u00bd red onion, peeled, thinly sliced, \u00bd cucumber, sliced, 2 ripe tomatoes, deseeded, sliced, 2-3 tbsp sliced pickled chillies\/jalapenos, 50g feta cheese, crumbled (optional) and chilli sauce (optional).<\/p>\n