Measure Greek seasoning, garlic powder, all purpose seasoning, salt and cayenne pepper into a small container and mix well.

Place beef and lamb mince in a large bowl and mix by hand until well combined.

Add spices to mince and mix well again.

If available add mince mix to food processor and pulse til a thick paste

Line a rectangular container (approx lunch box size) with foil and add mince, pressing firmly with knuckles to expel air and fill. Cover and refrigerate for minimum 2 hours or up to overnight.

Remove container from refrigerator, ensure meat is tightly wrapped in foil, re-wrap if necessary.

Make 6 balls of foil (or use a rack) and place in slow cooker to create a stand for the foil wrapped meat. Add 1 - 1 1/2 cups water to slow cooker, make sure water level is below the level of the stand.

Add foil wrapped meat and turn slow cooker to HIGH

Cook on HIGH for 1.5 hours. This ensures meat will keep its tight shape.

Remove foil wrapped meat from slow cooker, take out balls/rack and pour out water.

Turn slow cooker to LOW, unwrap meat and place directly into the slow cooker bowl.

Cook on LOW for a further 2-3 hours (a meat thermometer should register at least 70c (150F) when inserted into the middle of the loaf)

When cooked, remove meat, wrap in foil and allow to stand for 10-15 minutes.

Slice thinly with a large very sharp knife (an electric or shaving knife would make this easier).

Serve wrapped in warmed pita or tortilla wraps with your preferred dressings

I like lots of shredded lettuce, thinly sliced onion rings, BBQ sauce and a squirt of aioli (garlic sauce). You can also add sliced tomato, shredded cheese, tabbouleh, humus etc

Cooked in a 7L slow cooker

To crisp, add slices to a hot oiled fry pan for a few minutes (I found grilling dries the meat out)

Leftovers still taste great heated in the microwave

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