Loaded Lamb Doner Flatbread

• Ground lamb(600 g)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Dried Oregano(1 tsp)
• Cinnamon(½ tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Greek yogurt(200 g)
• Lemon(1)
• Fresh mint(10 g)optional
• Lettuce(150 g)
• Tomato(2)
• Cucumber(1)
• Red Onion(1)
• Feta(120 g)
• Flatbread(4)

Method

1. 1

   Finely chop {Onion} and mince {Garlic}. Shred {Lettuce}, dice {Tomato} and {Cucumber}, and thinly slice {Red Onion}. Crumble {Feta} and finely chop the {Fresh mint}.

   ~10 min

2. 2

   In a bowl, mix {Greek yogurt}, half the chopped {Fresh mint}, a squeeze from the {Lemon}, a pinch of {Salt}, and a little {Black pepper}. In a second bowl, toss the {Lettuce}, {Tomato}, {Cucumber}, and half the {Red Onion} with another squeeze from the {Lemon}.

   ~5 min

3. 3

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the chopped {Onion} and cook for 4 minutes until softened. Stir in {Garlic}, {Cumin}, {Paprika}, {Oregano}, and {Cinnamon} for 1 minute until fragrant.

   ~5 min

4. 4

   Add {Ground lamb}, {Salt}, and {Black pepper}. Break the lamb into small bite-size pieces and cook until browned and lightly crisp at the edges, 8–10 minutes. Stir in the remaining {Red Onion} for the last 2 minutes to keep a little bite.

   ~10 min

5. 5

   Warm the {Flatbread} in a dry pan or low oven just until soft and pliable, about 2 minutes.

   ~2 min

6. 6

   Pile the warm {Flatbread} with the lamb, salad, spoonfuls of yogurt sauce, the remaining {Fresh mint}, and {Feta}. Fold and serve right away with any extra salad on the side.

   ~5 min