In a large mixing bowl, whisk together the yogurt, onion, garlic, salt, pepper, oregano, thyme, paprika, Urfa pepper, and cumin to form a marinade base.

Add the ground beef and ground lamb. Mix thoroughly by hand until well combined and uniform.

Place the meat mixture on a sheet of cling film. Shape into a compact cylinder, like a meatloaf. Wrap tightly and freeze overnight until solid.

Pan-fry slices in a hot dry skillet for about 30 seconds total, flipping once. Thicker slices will be juicier; thinner ones will crisp more.

Return unused frozen doner back to the freezer for future use.

Lightly grease 3–4 oven-safe ramekins and pack the meat mixture tightly into each one.

Bake at 200°C (390°F) for 15 minutes, or until the top is set and lightly browned.

Let the cooked meat cool, then refrigerate until fully chilled and firm, about 1–2 hours.

Once firm, remove from the ramekins and slice into thin rounds or slabs.

Pan-fry slices over high heat until crisp on one side. While frying, spoon over any juices from the ramekins to help the meat absorb flavor and moisture.

In a bowl, combine the sliced onion, chopped parsley, sumac, salt, and lemon juice. Toss well to coat. Let sit for 5–10 minutes before serving.