Heat the oven to 400°F (200°C). Mix beef, squeezed onion, yogurt, garlic, paprika, cumin, oregano, pepper and salt thoroughly in a bowl until cohesive. Wash hands and clean surfaces after handling raw meat.

Divide the mixture in half. Put one half between two oven-safe parchment sheets and flatten into a roughly 10-by-14-inch rectangle about ⅛ inch thick. Peel off the top paper. Repeat with the second half. Use paper rated for at least 400°F; do not use wax paper.

Starting from a short edge, use the lower paper to roll each thin meat sheet with parchment separating the layers. Arrange seam-side down on a rimmed baking sheet with space between the rolls. Keep paper away from oven walls and elements. Bake about 20–25 minutes, until the thickest center of each roll reaches 160°F on an instant-read thermometer; extend cooking if needed.

Rest for 5 minutes. Carefully unroll, keeping hands away from escaping steam. Remove and discard all parchment and drain excess liquid. Cut or tear the meat into thin ribbons.

Heat a large skillet over medium-high heat. Add cooked ribbons in a single layer, working in batches, and crisp for 2–4 minutes, turning once. The meat's residual fat is usually sufficient. Serve four portions promptly with optional pita, vegetables and yogurt sauce. Accompaniments are not included in nutrition.