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Prepare the meat mixture: In a large bowl, combine ground meat, grated onion, garlic, yogurt, tomato paste, salt, pepper, paprika, cumin, oregano, and olive oil. Mix well with your hands until the mixture becomes sticky and cohesive — this step is important for the 'doner' texture.
Form the viral 'meat sheet': Divide the mixture into 5 equal parts. Place a large piece of parchment paper on the counter, set one portion of meat on top, then cover it with another sheet of parchment. Using a rolling pin, spread the meat into a very thin, even rectangle. Shape it tightly, keeping the thickness consistent and pressing out any air pockets.
Roll it up: Remove the top parchment sheet. Starting from the long side, use the bottom parchment to roll the meat sheet into a firm, compact log, just like rolling a Swiss roll. Tighten the parchment around the meat as you roll, then twist the ends to secure the shape.
Bake: Preheat the oven to 200°C (400°F).
Place the meat roll on a baking tray and bake, wrapped, for 20-25 minutes.
Slice: Let the meat rest for 5 minutes, then slice thinly. Use two forks to shred slightly for that authentic kebab texture.
Assemble: Stuff warm pita with the sliced meat and add tomatoes, lettuce, onion, pickles, and your favorite sauce. Serve immediately.