In a large mixing bowl, combine 2.2 lb of ground beef or lamb with 1 grated onion, 3 grated garlic cloves, ¼ cup plain yogurt, and 2 tablespoons of olive oil. Add 2 teaspoons of cumin, 1 tablespoon of sweet paprika, 2 teaspoons of oregano, and season with salt and pepper to taste. Mix everything thoroughly until the mixture is sticky and cohesive, about 5 minutes.

Divide the meat mixture into 5 equal portions. Place one portion between two sheets of parchment paper and flatten it into a thin rectangle, about ½ inch thick. Repeat with remaining portions.

Carefully remove the top layer of parchment. Starting from one long side, tightly roll the meat into a log, securing it with the parchment paper. Twist the ends to hold its shape.

Preheat your oven to 200°C (400°F). Place the rolled meat logs onto a baking tray lined with parchment paper and bake for 20 to 25 minutes until lightly browned.

After baking, let the meat logs rest for 5 minutes. Slice the logs thinly, about ¼ inch thick, or shred for a rustic texture.

To assemble, take a warm pita or tortilla and fill it with sliced doner meat. Add toppings like shredded lettuce or cabbage, sliced red onion, and pickles. Drizzle with tahini sauce or tzatziki, wrap, and serve.