Bratwurst doner

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your BBQ for two-zone cooking, with coals on one side and the other side clear. Aim for around 220°C with the lid down. Put a BBQ-safe plancha or large cast-iron frying pan over the direct side and let it preheat for 8–10 minutes while you prep. On gas, use one lit side and one unlit side.

2. 02

   Step 2MAKE THE CRUNCH

   Toss the cabbage and onion with the 25 ml lemon juice and salt to taste. Scrunch briefly with your hands, then leave to stand. You’re taking the raw edge off, not wrestling it into coleslaw.

3. 03

   Step 3STIR THE SAUCE

   Mix the yoghurt, grated garlic and 10 ml lemon juice. Season with salt to taste and keep chilled until serving. It should be sharp and garlicky enough to cut through the rich sausage.

4. 04

   Step 4SHAVE THE BRATWURST

   Pat the chilled, fully cooked bratwurst dry. Remove any inedible casing. Hold each sausage securely on a board and use a sharp potato peeler to shave long ribbons away from your fingers, rotating the sausage as you go. Stop before the remaining piece gets awkward to grip; thinly slice that centre with a knife. Don’t try this with raw bratwurst.

5. 05

   Step 5SEASON THE RIBBONS

   Gently toss the bratwurst ribbons and sliced centres with the oil, paprika, cumin, coriander, garlic granules, oregano and black pepper. Separate any clumps so the seasoning reaches everything. Skip extra salt here — bratwurst already brings plenty.

6. 06

   Step 6GET THOSE EDGES

   Cook in two batches, spreading the bratwurst into a loose single layer on the hot plancha. Leave it alone for the first 60–90 seconds, then turn and toss for another 2–3 minutes until browned at the edges and steaming hot throughout. Follow any longer reheating instructions on the pack. Move towards the cooler side if the spices darken too quickly. Transfer each batch to a warm dish and cover loosely.

7. 07

   Step 7REST AND WARM

   Let the final batch rest for 2 minutes while you warm the flatbreads on the cooler grill bars, about 20–30 seconds per side. Keep an eye on them — soft and lightly toasted is the brief, not four enormous crackers.

8. 08

   Step 8PILE IT HIGH

   Spread garlic yoghurt over each warm flatbread. Add the cabbage and onion, leaving excess dressing behind, then pile on the hot bratwurst, tomatoes and cucumber. Finish with chilli sauce, fold tightly and eat straight away. Crunch, smoke, garlic. Job done.