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Preheat your oven to 190C fan.
Add the onion, garlic and chilli to a food processor - blitz until finely diced. Then, add the mince and spices. Blitz until a near paste forms, then remove the lid for the final time and pulse in the fresh coriander.
Take a third of the mix and place it between two pieces of parchment paper. Use a rolling pin to flatten it into a thin, even layer. Peel off the top sheet of parchment. Then, fold up the bottom piece in approx 2 inch increments.
Repeat for the rest of the mixture, then place the rolls on a large baking tray.
Bake for 15-20 minutes (I’d err on the side of 20, to be sure the chicken is cooked).
Unroll the parchment to release the doner meat and tear into pieces.