Homemade Doner Kebab

In a large bowl, combine ground beef, ground lamb, and grated onion.

Add Greek yogurt, olive oil, paprika, cumin, coriander, oregano, salt, and pepper to the meat mixture.

Using your hands, mix everything together until very well combined.

Place the meat mixture on a large sheet of parchment paper and cover with a second sheet.

Use a rolling pin to roll the meat into a super thin, even layer, spreading it to the edges of the parchment.

Remove the top sheet of parchment paper. Tightly roll the meat and bottom parchment paper into a log. Repeat with remaining meat.

Place the logs on a baking sheet and bake at 400°F (200°C) for about 30 minutes.

Halfway through baking, carefully drain off some of the rendered fat and juices from the pan.

Once cooked, carefully unroll the meat from the parchment paper.

For extra browning, you can return the unrolled meat to the oven for another 5 minutes.

Break the cooked meat into smaller, shaved-like pieces and finish with a squeeze of fresh lemon juice.

Serve the doner kebab meat in a warm pita, topped with sliced red onion, tomato, fresh parsley, yogurt sauce, and hot sauce if desired.