• Preheat your oven to 200°C / 400°F. Line a large baking tray with parchment paper for easier cleanup.
• Prepare the Meat Mixture. You can mix the doner two different ways:

Option 1: Food Processor (best, most authentic texture)

• Add the grated onion, garlic, paprika, oregano, salt, pepper, and ground beef to the food processor. Pulse until the mixture becomes sticky and smooth, almost paste like.

Option 2: By Hand

• Mix everything in a bowl with your hands until the meat becomes sticky. The extra mixing helps it hold together while baking.
• Shape and wrap. Take a sheet of parchment paper and place one half of the mixture in the middle, then conver with another piece of parchment paper.
• Press and spread the meat into a thin, even rectangle, then remove one piece of parchment paper.
• Starting from the long side, fold the parchment over the meat repeatedly until you reach the end and it looks like a flat rope.
• Then, repeat these steps with the second portion of meat.
• Bake. Place on the prepared tray along with the tomatoes and peppers and bake for 30 minutes.
• Break it apart. Remove the parchment. Break it apart with your hands into rustic chunks or slice into strips, both work beautifully.
• Broil. Spread the pieces across the tray and broil for 3–5 minutes until golden and lightly crispy. Keep an eye on it so it doesn’t burn.

Make the toppings

• Garlic sauce: whisk mayonnaise, sour cream, garlic, garlic powder, salt, pepper, and water until smooth and drizzle-able.
• Sumac onions: toss onions with sumac, parsley, olive oil, lemon juice, and salt. Let them marinate while the kebab cooks.
• Serve. Slice the crispy kebab into pieces and enjoy it in your favorite way! Whether that’s piled into warm flatbread, tucked into a pita, served with a side of rice, or simply eaten on its own, add your favorite toppings like garlic sauce, sumac onions, tomatoes, cucumbers, and a handful of fresh herbs. The choice is yours!