Döner Kebabs

680 g veal or beef
SIDS SALT & PEPPER to taste
½ tsp SIDS CRAZY SALT
2 small onions
5 tbsp rice bran oil
4 cloves garlic
¾ cup sheep-milk yoghurt
1 tbsp fresh chopped parsley
4 flatbreads the size of your hand
1 cup red cabbage
1 cup cucumber, grated
1 onion
4 grill skewers (metal)

Preheat the oven to 220°C. (grill setting) Cut the veal into thin slices and season with SIDS SALT & PEPPER, cumin and SIDS CRAZY SALT. Place the seasoned meat on the four skewers.
Peel the onions and grate finely. Stir half of the resulting onion paste with oil and brush onto the skewered meat, coating all sides.
Place the skewers on a grid on the middle rack of the oven. Grill for about 20 minutes, turning several times.
In the meantime, peel and press the garlic into the yogurt, using a garlic press. Stir in the parsley and season with SIDS SALT & PEPPER. Set sauce aside.
Slice the flatbreads in half, but not all the way through, to form pockets. Drizzle a little oil into the pockets. Wash and dice the tomatoes. Wash the red cabbage and cut into thin strips. Wash the cucumber and grate finely. Peel and halve the onion and cut into very thin strips. Arrange the prepared ingredients on a serving platter.
During the meat's last 5-8 minutes under the grill, warm the flatbread on the oven floor. Remove the skewers and the flatbread from the oven. Remove the meat from each skewer and place in a bread pocket. Add all of the remaining ingredients or just some, according to taste and dribble the garlic sauce over the top. Döner Kebabs can also be served on plates, with rice and a salad.