For the donner kebab... combine all spices into the mince, shape into a meatloaf type shape and wrap tightly in tin foil. Put on a baking tray and cook on 180 for 45 minutes. Remove foil and turn over then bake for 15 minutes more. Allow to rest for 10 minutes then carve thinly. (vegetable peeler is good for really thin slices)

For the chicken kebab.... combine all spices with the yoghurt and marinate the chicken for a few hours in the fridge. Cut the bottom off of a large onion so it stands upright insert 3 kebab skewers into it. Thread the chicken onto the skewers pushing down tightly. Place on a baking tray and bake for 1 and 1/2 hours on 180 carve thinly.

Serve with salad, pittas and dips I also have the onion from the chicken Kebab as well as it is delicious where the chicken juices have cooked through it. I also have the recipes on here for the garlic sauce and humous served with mine