Glasgow munchie box (kebab king box)

Ingredients

For the chips

• 1 kg Maris Piper potatoes, cut into thick chips
• 4 tbsp vegetable oil
• Salt

For the meat

• 500 g lamb or chicken döner meat (sliced from a supermarket pack)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp chilli powder

For the sauce + assembly

• 4 tbsp garlic sauce (or 2 tbsp mayonnaise + 1 crushed garlic clove + 1 tsp lemon juice)
• 4 tbsp chilli sauce (sriracha + a pinch of sugar works)
• 200 g grated mozzarella (or cheese slices)
• 1 small iceberg lettuce, shredded
• ½ red onion, thinly sliced
• 2 tomatoes, chopped
• Pickled chillies (optional)

Method

1. Heat oven to 220°C. Toss chips with oil and salt, spread on a tray, bake 25-30 minutes until golden and crisp.
2. While chips cook, fry the meat in a hot pan with the spices for 5-6 minutes until sizzling and slightly charred.
3. Make the garlic sauce by whisking mayo, garlic and lemon juice together.
4. Pile hot chips into a large foil container. Top with the meat, then the grated cheese (it’ll melt from the heat).
5. Spoon over the garlic and chilli sauces.
6. Top with lettuce, red onion, tomato and pickled chillies. Serve immediately.