Think of this kebab mixture like flat meatballs that get baked in the oven. Spiced and deeply flavoured, this beef is the perfect shape for neatly folding into souvlaki breads spread with a nice-and-bitey garlic yoghurt. A homemade chip seals the deal for midweek kebab cravings.
Preheat oven to 210°C fan-forced. Cut potatoes into wedges and place on a lined baking tray. Drizzle with 2 teaspoons oil and sprinkle with salt. Bake for 25–30 minutes or until golden. While chips are baking, continue with step 2.
Finely slice parsley. Peel and crush garlic. Place parsley, garlic, beef mince, tomato paste, smoky coriander and cumin blend, ¼ teaspoon salt and pepper in a bowl and mix to combine. Line a baking tray with aluminium foil and spread beef mixture into a thin, even layer about 5mm-thick to form a rough 15cm x 18cm rectangle. Bake for 15–17 minutes or until cooked through.
Peel and slice eschalot into rounds. Roughly dice tomato. Place eschalot, tomato, sumac, red wine vinegar, salt, pepper and remaining oil in a bowl with and stir to combine. Set aside to marinate.
Place aioli and yoghurt in a bowl, season with salt and pepper and mix to combine.
Once chips and kebab mixture are cooked, remove from oven and turn oven to grill. Grill kebab mixture for 2–3 minutes or until caramelised on top.
Cut kebab meat into strips along the short side. Warm souvlaki breads according to packet instructions. Finely slice lettuce. Spread breads with garlic yoghurt and top with lettuce, tomato salad and kebab meat. Serve with chips.