Add the onion, yogurt, and spices to a food processor and blend into a paste. Add the ground meat and pulse until evenly combined.
Place a ball of the meat mixture between two pieces of parchment paper. Use a rolling pin to spread it out very thin and uniform (cut the parchment to the width of your baking sheet).
Remove the top layer of parchment (you can reuse it) and fold the parchment over the meat repeatedly until you have a small rectangular parcel.
To cook right away, layer the parcels on a baking sheet and bake for 12-15 minutes (if the parchment starts charring, flip it).
Remove from the oven and unroll each parcel. Drain excess liquid if you like, though a little is good.
Cut into thin strips and brown in the oven a few more minutes.
Serve in sandwiches, iskender kebab, gyros, or doner.
