In a large mixing bowl, combine 2.2 lbs of ground beef or lamb with one grated onion, three grated garlic cloves, and ¼ cup of plain yogurt. Add in 2 tablespoons of tomato paste, salt, pepper, 1 tablespoon of sweet paprika, 2 teaspoons of cumin, 2 teaspoons of dried oregano, and 2 tablespoons of olive oil. Mix thoroughly until the mixture reaches a sticky consistency, ensuring the flavors meld beautifully.

Divide the meat mixture into five equal portions. Lay a sheet of parchment paper on a clean surface for each portion. Use a rolling pin to roll each portion into thin sheets, about ½ inch thick. Aim for an even thickness to ensure even cooking.

Once the meat sheets are rolled out, carefully peel off the top layer of parchment. Using the bottom parchment, start rolling the meat tightly into a log shape, ensuring a firm and compact roll. Secure the ends by tucking them in well to prevent any filling from escaping. Place the rolled meat in the refrigerator for 15-20 minutes to firm up.

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for easy cleanup. Place the meat roll onto the prepared tray, and bake it in the preheated oven for 20-25 minutes.

Once baked, allow the meat roll to rest for about 5 minutes. Use a sharp knife to slice the meat finely into thin kebab pieces. Serve the sliced homemade doner kebab in warm pita bread, adding your desired toppings.