Doner-style lamb shawarma

The closest to the original: fragrant lamb with cumin and sumac, roasted in a stack in the oven for a spit-like crust.

Method

Cut the lamb into thin slices. Mix the yogurt, oil, spices, crushed garlic and salt and marinate for at least 2 hours, ideally overnight.
Stack the slices tightly in a small dish, or thread them onto 2–3 wooden skewers to form a “block”. Roast at 200 °C for about 35–40 minutes.
Let the meat rest 5 minutes, then shave thin slices off the edges — spit-style. The browned edges are the best part.
Slice the red onion thinly, cut the tomatoes into strips, chop the parsley.
Warm the flatbread, spread with garlic sauce, add the lamb, onion, tomato, salad and herbs.
Wrap and toast the parcel in a dry pan until crisp.

Sumac gives the gentle tartness typical of Middle Eastern cooking. No sumac? Add a little lemon zest.
Lamb likes fat: if the meat is lean, tuck a couple of thin slices of fat between the layers and the juiciness jumps.

It's just as good Middle-Eastern style on a plate: meat, vegetables, garlic sauce, hummus and chips alongside, no wrap.