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Blitz or grate the onions. It doesn’t matter if they’re not completely smooth.
Strain the onion juice — keep a little if you want extra flavour.
Add the minced lamb/beef, all the seasonings, salt, olive oil, yoghurt, and the onion into a chopper or mixing bowl.
Blitz for about 10-30 seconds, then mix with your hands to make sure everything is fully combined.
Lay a sheet of baking paper on your counter and place a large spoonful of the meat mixture in the centre.
Add another sheet of baking paper on top.
Flatten with your hands or a rolling pin. Make it thin for classic döner-style strips. Keep it thicker if you prefer chunkier pieces.
Make two sheets first so you can taste-test: Check salt level. Adjust seasoning if needed.
Roll out the rest of the mixture once you’re happy with the flavour.
Preheat your oven to 180°C (fan) / 355°F for 20 minutes.
Transfer the meat sheets (with the top baking paper removed) to a baking tray.
Bake for 20 minutes. Halfway through, check the tray and drain excess oil if needed.
Once baked, tear or slice the sheet into strips.
Serve in wraps, pitas, over rice, or however you enjoy your döner.