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CHEESEY DONER WAFFLE STACK

Who said "bread" has to mean sliced white or a floury bap? In this gloriously unhinged stack, we smash spiced lamb doner patties on the gas grill and layer them up with melted cheese between crispy, golden waffles — because anything that holds meat, sauce, and regret in a stack counts as bread in our books.
Course Main Course
Cuisine english
Keyword cheese, doner, kebab, lamb, waffles

Ingredients

  • 500 g lamb mince
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper
  • Waffle fries frozen
  • 200 g grated mozzarella or a mix of mozzarella and cheddar
  • 100 g Greek yoghurt
  • 1 garlic clove grated
  • Juice of half a lemon
  • Pickled green chillies sliced
  • Optional: fresh mint or parsley to finish

Instructions

  1. Preheat the grillto 200°c. Ensure you have a flat surface such as a plancha, insert or large cast iron pan to cook on.
  2. Cook the waffle fries directly on the plancha or BBQ-safe tray. Toss with oil and season. Cook until golden and crispy, turning occasionally (approx 15–20 mins).
  3. In a bowl, season the lamb mince with cumin, paprika, garlic powder, salt and pepper. Divide into 4 evenly sized balls.
  4. Place each lamb ball on the flat surface and press it into a large flat patty and sear it on the plancha like a smashburger. Cook through, then break it up into chunks.
  5. Make the yoghurt sauce by mixing the Greek yoghurt, garlic, lemon juice and a pinch of salt.
  6. Build the stack (either in a foil tray on the BBQ or a board for serving) by adding a layer of crispy waffle fries, scatter over your homemade doner, plenty of cheese, yoghurt sauce and herbs.
  7. Serve hot. Grab forks. Fight for the cheesiest bit.