Juicy Lamb Doner Kebab with Homemade Flatbreads

For the Doner Kebab Meat:

• 1 Kg Lamb shoulder mince (Aim for 25–30% fat if possible)
• 60 Grams Beef dripping or smoked beef tallow (Softened, not melted)
• 1 Medium Onion (Grated with juices)
• 4 Tbsp Greek yoghurt (Full-fat)
• 2 Tsp Plain flour
• 2 Tsp Dried oregano
• 1 Tsp Italian herbs
• 1 Tsp Garlic powder
• 1 Tsp Onion powder
• 0.5 Tsp Cayenne pepper
• 2 Tsp Smoked paprika
• 1 Tsp Ground cumin
• 2 Tsp Fine sea salt
• 1 Tsp Cracked black pepper

For the Flatbreads (Makes 6–8):

• 300 Grams Self-raising flour
• 300 Grams Greek yoghurt
• 1 Tbsp Beef dripping (Or olive oil if preferred)
• 1 Tsp Salt

For the Garlic Whip Sauce:

• 100 Ml Mayonnaise
• 1 Clove Garlic (Grated)
• 1 Squeeze Lemon juice
• 1 Splash Cold water (To loosen)
• 1 Pinch Salt (To taste)

For the Chilli & Herb Drizzle (Optional):

• 3 Whole Red chillies
• 1 Handful Parsley & mint
• 2 Tbsp Olive oil
• 1 Tbsp White wine vinegar
• 1 Pinch Sugar
• 1 Pinch Salt (To taste)