Homemade Gyros or Döner

Slice meat into very thin slices, about 4 to 5 cm (1 1/2 to 2 inches) long and place in a large, non-reactive bowl. Add all the spices. Chop the garlic cloves very finely and slice onion into thin half-rings. Add to the meat together with lemon juice and olive oil. Do not add any salt at this stage; salt the meat after cooking it. Mix well and place bowl in the fridge. Leave meat to marinate for several hours; I marinated it overnight.

For the tzatziki, roughly grate cucumber or dice it very finely. Put in a colander, sprinkle with 1 tablespoon of salt and leave to drain for about 30 minutes. Place in a clean kitchen towel and squeeze as much water out as you can. Mix cucumber, yogurt, lemon juice, grated garlic cloves and finely chopped dill in a bowl. Adjust seasoning with salt and pepper.

Preheat oven to 200ºC (390ºF).

Heat a large pan and cook meat on high heat until cooked through. It will not take long. Salt meat to taste.

In the meantime, place flat bread in the hot oven for about 2–3 minutes, until heated through and lightly crisp on top. Take it out and quarter it. Cut each piece horizontally (don’t cut through) to create a pocket.

Smear the inside of the bread with some tzatziki, add some onion and tomato slices, some shredded red cabbage and the meat. Serve with more tzatziki and vegetables on the side.