In a large bowl, combine 2.2 pounds of ground beef or lamb with one grated onion, three grated garlic cloves, and a quarter cup of yogurt. Add two tablespoons of olive oil, two teaspoons of cumin, one tablespoon of sweet paprika, two teaspoons of oregano, and salt and pepper to taste. Mix with your hands until the mixture is sticky.

Divide the meat mixture into five equal portions and place one portion between two sheets of parchment paper. Using a rolling pin, roll it out into a thin rectangular sheet about ½ inch thick. Repeat this process for the remaining portions.

Starting from the long side of the meat sheet, carefully roll it tightly into a log shape. Press gently to seal the edges and twist the ends to secure the roll.

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

Once baked, remove the kebabs from the oven and let them rest for five minutes. Slice the kebabs thinly against the grain.

To assemble, take warm pita or large tortillas and stuff them with the sliced meat. Top with shredded lettuce or cabbage, slices of red onion, pickles, and choice of sauces.