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Bella’s Meat Kebab

These homemade meat kebabs offer a clever way to achieve the dense, savory texture of traditional street-food gyro or doner meat right in your own kitchen. By mixing ground beef with Greek yogurt and a aromatic blend of Mediterranean spices, you create a tender, moisture-rich base that holds its shape beautifully. The unique parchment-rolling technique compresses the meat into a tight log, ensuring it remains succulent during the bake before a final flash under the broiler provides those signature crispy, golden-brown edges.
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Prep Time 20 minutes
Cook Time 18 minutes
Servings 4

Ingredients
  

  • 2 pounds 85/15 ground beef
  • 1/4 cup whole milk Greek yogurt
  • 1 large onion grated
  • 3 garlic cloves minced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat your oven to 400°F. In a large mixing bowl, combine the ground beef, Greek yogurt, grated onion, minced garlic, cumin, paprika, oregano, salt, and black pepper. Use your hands to mix the ingredients thoroughly until the yogurt and spices are evenly distributed throughout the meat.
  • Divide the seasoned beef mixture into 4 equal portions. Prepare 8 sheets of parchment paper, each approximately 12 by 16 inches.
  • Place one portion of the meat in the center of a sheet of parchment paper and cover it with a second sheet of the same size. Use a rolling pin or the palms of your hands to roll the mixture into a thin, even rectangle between the two sheets.
  • Remove the top layer of parchment. Starting from one of the long sides, carefully use the bottom parchment to fold and roll the meat into a tight, compact log. Repeat this process with the remaining portions until you have 4 logs.
  • Arrange the parchment-wrapped logs on a large baking sheet. Bake at 400°F for 15 minutes.
  • Remove the tray from the oven and allow the logs to cool for 2 to 3 minutes, just until they are safe to handle. Carefully unroll the parchment and discard the paper.
  • Use a sharp knife to break or slice the meat into small chunks or thin strips. Return the meat pieces to the baking sheet in a single layer.
  • Switch your oven to the broiler setting and return the meat to the oven for 2 to 3 minutes. Watch closely until the edges are lightly golden and crisp.
  • Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are excellent when reheated quickly in a hot skillet.