Ingredients
Meat Mixture
- 2 medium onions, cut into large dice
- ¼ cup olive oil
- 2 pounds ground lamb or 85- to 90-percent lean ground beef
- Heaping ½ cup plain full-fat Greek yogurt (plus ½ cup for the sauce)
- 1½ tablespoons smoked paprika
- 1½ tablespoons dried oregano
- 1½ tablespoons ground cumin
- 1½ tablespoons garlic powder
- 1 tablespoon crushed red pepper (preferably Aleppo pepper), or less to taste
- 1 tablespoon kosher salt (such as Diamond Crystal)
- 1 tablespoon black pepper
For Serving
- Lemon wedges, for squeezing
- Pita bread
- Sliced tomato
- Lettuce
- Thinly sliced onions
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for baking the kebab rolls.
- Make Onion Paste: In a food processor, blend the diced onions with olive oil until a smooth paste forms, then transfer this mixture to a large mixing bowl.
- Combine Meat and Spices: Add the ground lamb or beef, ½ cup yogurt, smoked paprika, oregano, cumin, garlic powder, crushed red pepper, kosher salt, and black pepper to the bowl. Using clean hands, mix thoroughly until the ingredients are evenly combined and the mixture has a uniform brown color with no visible pockets of spices or onions.
- Roll the Mixture: Place a 12-by-16-inch sheet of parchment paper on a clean surface. Put a heaping handful of the meat mixture onto the parchment, then top with another sheet of parchment. Using a rolling pin, roll the mixture between the sheets until it’s approximately ¼-inch thick.
- Shape into Rolls: Starting from one of the long sides, roll the parchment onto itself tightly like a cinnamon roll. If some meat spills out at the ends, tuck it back in as best as you can. Place the resulting roll onto a rimmed sheet pan.
- Repeat Rolling: Repeat the rolling and shaping steps with the remaining meat mixture, placing all rolls next to each other on the same sheet pan. You should end up with around four rolls.
- Bake and Render Fat: Bake the sheet pan for about 20 minutes until the rolls release their fat onto the pan. Remove from the oven and pour drippings into a small bowl.
- Finish Baking: Return the pan to the oven and bake for an additional 15 minutes until the parchment paper darkens and the meat is thoroughly cooked. Let the rolls cool on the pan to make handling easier.
- Unroll and Slice: Once cool enough, carefully unroll each parchment roll by lifting one side so the cooked kebab falls naturally onto the pan. The meat will break into strips on its own; if not, use kitchen shears to cut strips approximately 3 inches long for easy serving.
- Make Yogurt Sauce: Stir the reserved meat drippings into the remaining ½ cup of Greek yogurt, then taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the warm kebab strips immediately with lemon wedges, pita bread, sliced tomato, lettuce, thinly sliced onions, and the yogurt sauce. Store any leftovers wrapped in the refrigerator for up to a few days.
Notes
- If ground lamb is not available, use lean ground beef with 85-90% lean ratio for best results.
- The spice level can be adjusted by varying the amount of crushed red pepper, especially if you prefer a milder kebab.
- Rolling the meat mixture between parchment sheets helps create even, thin layers and minimizes mess.
- Make sure to let the rolls cool slightly before unrolling to prevent the meat from breaking apart too much.
- Leftover kebab strips make great fillings for wraps or salads the next day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
