In a bowl, mix the minced meat with the spices and herbs, egg and panko. Let it marinate in the refrigerator covered for at least 2, but preferably 24 hours.

Put the breakfast bacon with the onion and garlic in the food processor and grind to a smooth paste. Add the minced meat and spin again until a smooth paste; this is essential for the texture of the meat later.

Now with wet hands, form the meat into a roll about 20 cm long. Roll the minced meat tightly
in about 1 meter of aluminum foil (this will hold things together nicely at first), twist the ends closed and thread the kebab onto the spit. Put the lid of The Bastard closed and cook the kebab for about 11⁄2 hours to a core temperature of 70°C. At this stage, turning once or twice in between is enough.

Change your setup to direct grilling and raise the temperature to 250 °C.

Remove the aluminum foil and thread the kebab back onto the spit. Brown the kebab while turning and cut the fried parts off in thin layers. Fry these strips one more time in the skillet or a frying pan with a little oil.

Meanwhile, for the garlic sauce, mix together all the in- gredients and set aside until serving.

Reheat the flatbreads briefly The Bastard. Top them with iceberg lettuce, tomato and red onion. Spoon a mound of meat on top and top with sriracha and garlic sauce. Fold them closed and set out a stack of napkins.

Tip: Chew gum with a strong mint flavor to mask your vampire-killing garlic breath.