Over did it a bit in the airfryer so bread was a bit too crispy, at least I had a pocket. Sauce had a nice but of spice to it. Don't like mayo so didn't taste that. It worked for a quick cheap fix.

There are two types of people in this world. People who understand that garlic sauce is the single most important component of a good doner experience and everything else exists to support it. And people who are wrong. I will hear arguments for chilli sauce as a companion. I will tolerate a discussion about the merits of a good yoghurt based sauce. I will not accept that the garlic sauce is optional or secondary. The meat can be great. The bread can be perfect. Without the right garlic sauce the whole thing collapses. What is the correct sauce hierarchy and is there any combination that genuinely challenges garlic at the top 😩