Start by preparing the salad mix by added all the chopped ingredients into a bowl ready to serve.
For the Doner meat
Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin.
Tip the mince into a large bowl, add the garlic, spices and seasoning and
mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes.
Set aside until cool enough to handle, then slice into thin strips ready to serve.
For the Tandoori chicken
To make the marinade, blend the yogurt with a whisk then add all the other ingredients. Mix well. Add the chicken and ensure that they get well covered with the marinade. Cover the bowl and refrigerate for at least 8 hours or overnight.
Place the chicken on a rack with drip tray underneath and slide onto the middle shelf of the oven.
Cook for 15 minutes, then brown under top heat for 5 minutes on either side and then set aside to serve
For the Garlic Mushrooms
Rinse or wipe the mushrooms and parsley. Chop the parsley. Peel and finely chop the garlic.
Heat the butter in a pan. Add the garlic and chilli powder and mix into melted butter. Add the mushrooms and cook on a high heat for 3-5 minutes. Garnish with chopped parsley, then set aside to serve
Just before everything is ready to serve warm the pittas or naan in the oven for 5 minutes.
To serve top the pitta/naan with the Doner, spoon over the garlic mushrooms and then top with the Tandoori chicken.
Then add the salad and sauces to your pleasing.