Begin with grating the onion and try to keep as much of the juice as possible. In a bowl, add the mince, onion, yoghurt, milk, paprika, thyme, salt & pepper. Mix thoroughly and then shape into a very large sausage. Wrap tightly in baking paper and cling film and leave in the freezer overnight
For the sauce, chop the parsley and dill and combine with the yoghurt and mayo. Squeeze in the lemon juice, grate the garlic and season with salt and pepper. Mix well and leave in the fridge whilst you prepare the toppings
Slice the onions and roughly chop parsley. Mix together in a bowl and add the sumac, salt and olive oil. Stir well
Slice the tomatoes and pickles
Then remove the kebab from the freezer and carefully with a very sharp knife, slice the meat off in thin strips. Once you have enough, put the kebab back in the freezer and re-use for whenever you fancy
Get a pan on a high heat, add butter and cook the strips of meat until nicely charred on both sides. Remove and then throw in your bread to soak up the juices. Assemble & enjoy!