Blend for 20–30 seconds until it turns into a smooth paste.

Then add dry spices and yoghurt and mix thoroughly.

This step gives it the same tight, silky doner texture you taste in restaurants

This is the VIRAL step .

Make 4-5 balls of the mixture, place each ball onto the parchment paper, place it between two parchment papers, and roll it out evenly.

If you roll it too thin, the meat will stick to the paper, so keep it moderate.

Cook using one of these methods:

1 Air Fryer: 400°F for 8–10 minutes

2 First steam the rolls then Fry on high heat 6–7 minutes until crisp

3 Oven: 450°F for 12–15 minutes then take out the rolls, drain the stock and unwrap them. Make smaller pieces and the broil for 3-4 minutes. (I used this method)

Boil the potatoes and mash them.Set aside to cool.

Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while the blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled

You can use pita or naan.

For toppings, I’m mixing lettuce and onions with sumac.

You can also add any other veggies along with the grilled

Add garlic sauce → doner slices → pickled onions → lettuce → → fries optional → more sauce.

Coat the wrap with the stock extracted after baking.

Grill for 3-5 minutes

And just like that — you made a better-than-takeout doner meal at home!