Homemade 'Take Away Style' Doner Kebab

It looks nearly as bad  good as one you would buy from a Kebab shop.  Kebabs are a guilty secret for me.  I am ashamed to say I rather like um!  I try not to think about the origins of the meat and how it got from animal to it's large 'spit'.  I also try not to think about how long the large lump of lamb has sat in the shop going round and round.  I dare not think about the calories or Weight Watcher points . . .but now I think I may have found a perfectly acceptable compromise.  It is much lower in calories than a shop bought version and much kinder on the purse.  It was a hit with the boys too.  I substituted some of the ingredients using fresh garlic in large amounts and leaving out the onion.

It makes a juicy Lamb Meatloaf that you then slice as thinly as possible.

Lamb Doner Kebab – Serves 4  
Ingredients 1tsp dried oregano
½tsp dried Italian herbs
½tsp garlic powder
½tsp onion powder
¼tsp cayenne pepper
1tsp salt
½tsp black pepper
500g lean lamb mince
Instructions
Preheat oven to gas mark 4/180C/350F
In a large bowl, combine the dried oregano, dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper
Add the lamb mince and mix thoroughly for 2-3 minutes. Take out all of your aggression on the kebab mixture, punching and kneading until no air pockets remain and the kebab meat is extremely smooth
Shape the seasoned mince into a loaf and place on a baking tray
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the loaf half way through the cooking to ensure even browning
Once cooked, remove from the oven and cover with foil. Allow to rest for 10 minutes
Slice the doner kebab as thinly as possible and serve with pitta, salad and sauces.