In a food processor, pulse the chopped onion until finely minced. Add the ground meat, fresh thyme, salt, pepper, yogurt and milk, blending until evenly mixed and smooth, for at least 1-2 minutes.

Lay out a large piece of plastic wrap or wax paper and scoop the meat onto it. Shape the meat into a 20 cm large log using the plastic wrap, twisting the ends to seal and compact it into a sausage-like form. Freeze until solid for at least 4 hours.

Once the kebab meat is solid, unwrap a portion and place it horizontally on a kitchen towel to avoid slipping. Slice it thinly along the circular side, about 5 mm thick. If you find it easier to stand it up, you can also slice along the longer side.

Heat a large heavy bottomed cast iron skillet over medium-high heat with a light spray of oil. Cook the meat strips until golden brown on each side, about 2 to 3 minutes, then transfer to a dish. Work fast in batches before the doner slices defrost completely. You also should not crowd the pan or they will steam.

In a small bowl, combine the greek yogurt, mayonnaise, lemon juice, salt and pepper, dill and the grated garlic clove. Whisk the sauce then taste and adjust for salt as desired.

To assemble the doner kebab, place crispy meat slices on a pita or flatbread, add sliced tomato, sumac onion salad, and drizzle with white sauce. Roll up the doner kebab and serve with extra white sauce on the side