Ingredients
Scale
- 1 pound ground round (beef)
- 1 pound ground lamb
- 1 onion, grated or pureed and drained
- 1 cup whole milk Greek yogurt, divided
- 3 tablespoons olive oil
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons ground black pepper
- 1/4 cup freshly squeezed lemon juice, divided
- 3 cloves garlic, pressed
- 8 pieces lavash or pita bread, warmed, or as needed
- 1 bunch fresh parsley, stems removed
- Thinly sliced onion and tomatoes, for serving (optional)
- Red chile hot sauce, for serving (optional)
Instructions
- Heat your oven to 400 degrees F (200 degrees C).
- Put the ground beef, ground lamb, grated onion, 3 tablespoons of the yogurt, olive oil, paprika, cumin, coriander, oregano, salt, and pepper in a bowl. Mix it very well until smooth.
- Split the meat mix into 4 equal parts. Place each part on a separate rectangular sheet of parchment paper. Put another piece of parchment on top of the meat and use a rolling pin to roll it out very thin, all the way to the edges of the paper. Take off the top parchment sheet.
- Start at one short end of the paper and fold the meat-covered parchment over itself several times, making folds about 1 1/2 inches wide.
- Place the folded parchment packets on a rimmed baking sheet.
- Bake for 30 to 35 minutes. Halfway through, you can pour off some of the fat and juices.
- Take the meat out of the oven and carefully open the parchment packets. If you want the meat browner, put the unfolded meat back on the baking sheet and bake for 5 to 10 minutes more. Sprinkle 1 to 2 tablespoons of lemon juice over the cooked meat.
- While the meat bakes, make the sauce. Mix the rest of the yogurt and lemon juice in a small bowl. Stir in the pressed garlic and add salt to taste. If the sauce is too thick, add 1 or 2 tablespoons of water.
- Tear the cooked meat into large pieces. Serve on warmed pita or lavash bread with parsley leaves, and optional sliced onion and tomato. Drizzle with the yogurt sauce and hot sauce if you like.
Notes
- Draining the grated onion helps prevent the meat mixture from being too wet.
- Rolling the meat very thin is key for the right texture.
- You can adjust the baking time for more or less browning.
- Add water to the yogurt sauce slowly until it reaches your preferred consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
- Diet: Halal
Nutrition
- Serving Size: 1 kebab with sauce
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg