For the doner kebab mix all the ingredients in a bowl and whisk together to make the marinade. Then add the ground meats into the bowl and mix well.
Now there are two ways to cook this.
Method 1: Place the meat on cling film and shape it like a meatloaf and then wrap it tightly in the cling film like a cylinder and freeze the meat. After it’s frozen remove the cling film and with a very sharp knife and a cloth you can use to grip the frozen meat start slicing the meat. Then pan fry the meat till nice and crispy on 1 side and flip it. Remove after 5-10 seconds of cooking. Try and cut the meat in different thickness because the thicker slices will be juicier and the thinner ones more crispy. Once you slice as much as you need you can pop the rest back in the freezer
Method 2 is shape it like a meatloaf and bake in the oven at 200C for 15 minutes. Once it’s cooled put it in the fridge to chill. Deglaze your roasting tray and save any liquid. Once it’s firmed up in the fridge slice it and then pan fry on a super high heat to get one side crispy. While it is frying remember to pout those juices from the pan on the meat so it sucks it up back in.
Serve it with the sumac onions. Just slice an onion, chop some parsley and mix them in a bowl with salt, sumac and some lemon juice.