Amanda sent me a link to an Instagram video by mezemike in which he showed a method of making doner kebab using baking parchment, which I had never seen before.  I will show below a slight variation to his recipe.  I think I would reduce and change the spices quite a bit.  (Change the Tbs. to tsp.) The texture when I did it was a bit grainy, which was a sign that I had not processed it enough in the food processor.  The right texture is a paste.  What I think is good about this technique is that it would be easy to make a smaller batch than I made for Greek American Gyros where I made large meatloaves and thinly sliced them to crisp up in the oven.

1 kg. ground beef, lamb, or a combination

2 onions, coarsely chopped

50 ml (3 Tbs.) extra virgin olive oil

4 Tbs. thick yogurt

2 Tbs. paprika

2 Tbs. black pepper

2 Tbs. chili flakes

2 Tbs. cumin

2 Tbs. oregano

1 Tbs. salt

Juice of 1 lemon to finish

Preheat the oven to 390 degrees F.

Put the onions in the food processor, and process into a paste.  Put the onions and the other ingredients into a large bowl and mix well by hand.  In batches if necessary, process the meat, onion, and spice mixture into a paste.

Take about 4 half-sheet pan sized pieces of baking parchment and spread them on one side with the meat paste.  Roll them up tightly and put them on a half sheet pan.  Bake for 20 minutes, pour off the excess fat in the pan and then bake them for another 15 minutes.  This is what the roll will look like:

Unroll the baking parchment, sprinkle the meat with lemon juice and crisp it under the broiler for about 5 minutes.  Serve with a flatbread, chopped onion and tomato, and a tzatziki or tahini sauce.