Donair

Mongooseblob

subheading: Meat Loaf:

1 lbs lean ground meat, beef or lamb

1 tsp black pepper

1 tsp sea salt

1 tsp dried oregano

1 tsp dried parsley

1 tsp sweet paprika

1 tsp smoked paprika (or another smoked chili powder)

1 tsp chili powder

1 tsp cumin

1 tsp red pepper flakes

1 tsp garlic powder

1 tsp onion powder

1 Tbsp flour

vegetable oil or fat (0-4 tsp, depending on how lean your meat is)

subheading: Yogurt Sauce:

1 cup yogurt

½ cup chopped cucumber

2 to 3 cloves finely chopped garlic

Juice of half a lime

Salt and pepper

subheading: To Serve:

Tortillas or flatbread, warmed

Grilled onion slices

Tomato slices

Cucumber slices

Jalapeño slices (or pickled jalapeño slices)

Lettuce

Combine spice ingredients in large bowl. Add ground meat and knead all ingredients together very well for several minutes. Every few minutes, lift the loaf and throw it back into the bowl with considerable force 3 or 4 times. This helps remove some of the air and achieve the appropriate texture. Repeat several times until all ingredients are combined thoroughly.

Shape meat mixture into a loaf shape and wrap tightly in plastic wrap. Refrigerate at least one hour or as long as overnight, allowing the flavors to meld.

Make yogurt sauce by combining yogurt, chopped cucumber, garlic, lime juice, salt and pepper. Refrigerate until ready to use.

Preheat oven to 350ºF, line a baking sheet with foil or baking paper and lightly grease. Unwrap meat from plastic wrap and place in preheated oven for about an hour. The meat should be cooked to 160ºF and develop a dark, caramelized color on the outside.

Allow meat to rest a few minutes before slicing thinly and serving on flatbread with desired toppings and yogurt sauce.

This recipe scales up and down very well.

Use extra chili powders for more heat, or more sweet paprika for less heat.

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