Viral sheet pan doner kebab

Ingredients

• 2 White Onion (peeled and quartered; processed into a fine paste)
• 2 lb Ground Beef (80% lean, preferably cold for easier handling)
• 2 tbsp Plain Yogurt (full‑fat Greek yogurt works best)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Paprika Powder (sweet paprika)
• 1 tbsp Garlic Powder
• 0.5 tbsp Cumin Powder
• 0.5 tbsp Red Chili Flakes
• 0.5 tsp Black Pepper
• to taste Salt
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 sheets Parchment Paper (cut to fit baking tray)

Instructions

1. Make Onion Paste

   Place the peeled white onions in the food processor and pulse until they form a smooth paste.

   Time: PT5M

2. Combine Meat Mixture

   In a large mixing bowl, combine the ground beef, onion paste, yogurt, olive oil, paprika, garlic powder, cumin, chili flakes, black pepper, and salt. Mix with hands until everything is evenly incorporated.

   Time: PT5M

3. Portion and Roll the Meat

   Divide the meat mixture into five equal portions. Place one portion on a sheet of parchment paper, spread it thinly with your hand, then cover with another parchment sheet. Use a rolling pin to roll the meat into a uniform, very thin rectangle (about 1‑2 mm thick). Remove the top parchment, fold the bottom parchment over the meat, and roll it tightly into a small rectangular “donut” parcel. Repeat with the remaining portions.

   Time: PT15M

4. First Bake

   Arrange the sealed meat parcels on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F for 30‑35 minutes, until the meat is cooked through and starts to brown.

   Time: PT35M

   Temperature: 400°F

5. Unroll and Finish

   Remove the tray from the oven. Carefully unroll each parcel; if excess liquid has collected, drain it off. Slice the meat into thin strips, drizzle with lemon juice, and return to the oven for an additional 5 minutes to crisp the edges.

   Time: PT5M

   Temperature: 400°F

6. Serve

   Serve the hot beef strips in flatbreads, wraps, or as a topping for salads and pizza. Add your favorite sauce or fresh herbs as desired.

   Time: PT0M

Nutrition Facts

Calories

690

Protein

59g

Carbohydrates

5g

Fat

52g

Fiber

0g

Ingredient Substitutions

• Instead of White Onion: Yellow onion
• Instead of Ground Beef: Ground lamb, Ground turkey (will be less juicy)
• Instead of Plain Yogurt: Sour cream, Greek yogurt
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Paprika Powder: Smoked paprika
• Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
• Instead of Cumin Powder: Ground coriander
• Instead of Red Chili Flakes: Cayenne pepper (use half the amount)
• Instead of Black Pepper: White pepper
• Instead of Lemon Juice: Lime juice
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Food Processor
• Large Mixing Bowl
• Rolling Pin
• Baking Sheet
• Knife
• Cutting Board
• Spatula or Tongs (optional)

Critical Steps — Do Not Skip

• Grinding the onions into a fine paste.
• Keeping the meat mixture cold while handling.
• Rolling the meat extremely thin and uniform.
• Sealing the parchment parcels tightly to retain juices.
• Draining excess liquid after the first bake.

Chef Tips from the Video

• Use a meat thermometer; the internal temperature should reach 160°F for ground beef.
• Chill the meat mixture for 15 minutes before rolling to make it firmer.
• For extra flavor, add a pinch of sumac or smoked paprika to the spice blend.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze sealed parcels (unbaked) for up to 2 months; thaw overnight before baking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat parcels, wrap each tightly in parchment, and refrigerate for up to 24 hours before baking.
• Unbaked parcels freeze well; label with date and bake directly from frozen, adding 5‑7 minutes to the bake time.

Frequently Asked Questions