Ingredients
Scale
For the Doner Meat
- 1 small yellow onion, peeled and cut into wedges or chunks
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 pound ground beef or lamb
- 1/4 cup full-fat Greek yogurt
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
For the Vegetables
- 2 tomatoes, stemmed and cut into 8 wedges each
- 1 red onion, peeled, cut into 8 wedges, and separated into layers
- Olive oil, for drizzling
- Pinch of kosher salt
For the Yogurt Sauce
- 1/2 cup full-fat Greek yogurt
- Juice of 1 lemon
- Pinch of kosher salt
For Serving
- Pita bread
Instructions
- Preheat oven to 400°F (200°C).
- In a food processor, blend the yellow onion, garlic, and olive oil until a thick paste forms.
- In a large bowl, combine the ground meat, 1/4 cup Greek yogurt, onion mixture, smoked paprika, oregano, cumin, salt, and pepper. Mix thoroughly until evenly combined.
- Place half of the meat mixture onto a 12 x 16-inch sheet of parchment paper. Cover with another sheet of parchment and roll the meat into a thin rectangle about 1/8 inch thick. Repeat with the remaining meat mixture.
- Starting from a short end, tightly roll each parchment-covered meat sheet into a cylinder. Place both cylinders on one side of a large sheet pan.
- Arrange the tomato wedges and red onion pieces on the other side of the sheet pan. Drizzle with olive oil and season lightly with salt.
- Bake for 25 minutes.
- Remove the sheet pan from the oven. Carefully peel away and discard the top parchment layer from each meat cylinder. Tip the meat onto the sheet pan and break it into large chunks among the vegetables.
- Switch the oven to broil and cook for 4 minutes, or until the meat develops crispy, golden edges.
- While the meat broils, whisk together the remaining 1/2 cup Greek yogurt, lemon juice, and a pinch of salt.
- Fill warm pita bread with the crispy doner meat, roasted tomatoes, and onions. Drizzle generously with the yogurt sauce and serve immediately.
Notes
- Ground turkey or chicken: Add an extra 1–2 tablespoons of Greek yogurt to keep the meat moist.
- Smoked paprika: Provides the classic street-food flavor, but regular paprika can be substituted.
- Extra crispy: Broil for an additional 1–2 minutes if desired.
- Make ahead: Prepare and roll the meat logs up to 24 hours in advance and refrigerate until ready to bake.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
