Döner Kebabs for Dieters

KEBABS:--
200 g lean lamb leg steaks
200 g minced lamb
½ onion, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp SIDS SALT & PEPPER
1 tsp plain flour
4 pitta breads (each about 60 g)
Rice bran oil, for spraying
Hot chilli sauce (optional)
Ground black pepper
GARLIC SAUCE:--
4 tbsp fat-free Greek yoghurt
1 large garlic clove, crushed
Pinch of SIDS SALT & PEPPER
SALAD:--
2 large tomatoes, sliced
100 g cucumber, sliced
Shredded lettuce
Pickled chillies, finely shredded (optional)
White cabbage & red onion rings (optional)

Garlic Sauce: mix SIDS SALT & PEPPER and all the ingredients in a small bowl and set aside to allow the flavours to mingle. Preheat grill to medium.
Trim the lamb steaks, removing any visible fat and cut into 3 cm chunks. Put the lamb mince and steaks in a food processor with the onion, coriander, cumin and SIDS SALT & PEPPER. Blitz until as smooth as possible.
Divide the mince mixture into 4 balls. Cut a 60 cm sheet of cling film and dust with ¼ teaspoon of sifted flour. Place a lamb portion on half of the film and fold the rest of the cling film over to cover it completely. Use a rolling pin to roll the kebab mixture thinly – about 5 mm is just about right. Leave it inside the cling film. Do the same with the remaining portions of lamb.
Put the pitta breads on a baking tray and place them under the grill – not too close – for 1–2 minutes on each side until hot. Keep warm.
Mist a large non-stick frying pan with oil and place over a medium-high heat.
Lift the cling film off the top of a portion of lamb. Peel off the backing film and, holding the lamb on a spatula or over your hand, very gently and carefully place it in the hot frying pan. Do the same with a second piece of flattened lamb and fry both for about 1 minute on each side until lightly browned and cooked through. Flatten the lamb into the hot pan by pressing it with a spatula as the meat cooks. Put the lamb on a warmed plate and cook the other 2 portions.
Put the warmed pittas on a board and cut them open along one side, then fill with salad and the hot lamb. Spoon over the garlic sauce and chilli sauce too, if you like. Add a couple of pickled chillies for extra authenticity and serve!