Ask the butcher to chop a leg and mince it twice through the machine. Preheat the oven at 200°C. Place the minced meat in the mixer bowl. Blend in medium speed with the feather tool or the K-Beater for 1-2 minutes.
Stop the mixer and add the garlic, onion, oregano, curry, allspice, cloves, cumin, salt, pepper, paprika and continue blending for 1 minute.
Add the egg, milk and the bread crumbs last. Blend for 1-2 more minutes until the minced meat mixture becomes fluffy.
Spread non-stick paper on the workstation, add the minced meat and shape an elongated roll with it. Wrap it into the non-stick baking paper and seal the edges like candy. 
Place the 2 edges that protrude in the joint of the non-stick paper, and put the kebab with the joined side down in a pan. Cook it into the preheated oven for 35 minutes.
Next, turn the kebab over (the down side up), reduce the heat at 180°C and continue cooking for 15-20 more minutes. Let the kebab cool down and cut it into thin slices.
Cook the Pitas in a pan or toaster, open them and spread a tablespoon of yoghurt in them.
Add doner kebab, salt and serve.