This is so easy, and unbelievably close to UK kebab shop taste.
The best thing though (like the sausages I suppose) is that you know exactly what's in it, because you're the one that put it in there . . .
1 teaspoon plain flour
1 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
1/2 teaspoon garlic powder (Morrisons call it garlic granules)
1/2 teaspoon onion powder (Morrisons call it onion granules)
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
500g/1.1 lb lamb mince
Preheat oven to gas mark 4/180C/350F
In a large bowl, mix all ingredients 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 time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest for 10 minutes.
Slice the donor kebab as thinly as possible and serve with pitta, salad and sauces.
Makes about 3 large doners.