The viral doner wrap taking social media by storm.

By Julie Brinkley

I know I say this often, but this recipe for a doner wrap is something you have to try!

It's a great way to make kebabs and your family is going to love it!

Click here to watch a video on how it’s made.

WHAT YOU NEED

1 pound ground beef

1 pound ground lamb

1 onion, grated or pureed and drained

1 cup whole milk Greek yogurt, divided

3 tablespoons olive oil

2 tablespoons paprika

2 tablespoons ground cumin

1 teaspoon ground coriander

2 teaspoons dried oregano

2 teaspoons kosher salt, plus more to taste

2 teaspoons ground black pepper

1/4 cup freshly squeezed lemon juice, divided

3 cloves garlic, pressed

8 pieces lavash or pita bread, warmed

1 bunch fresh parsley, stems removed

HOW TO MAKE IT

Combine ground beef, ground lamb, onion, 3 tablespoons yogurt, olive oil, paprika, cumin, coriander, oregano, salt and pepper in a bowl.

Mix until very well combined and smooth. 

Divide meat mixture among 4 rectangular sheets of parchment paper. 

Place a piece of parchment on top of the meat and use a rolling pin to spread it all the way to the edges in a very thin layer covering the sheet of parchment paper; remove the top sheet. 

Starting at the shorter end of the paper, fold the meat covered parchment, several times in about 1 1/2-inch folds. Place folded filled parchment on a rimmed baking sheet. 

Bake in the preheated oven for 30 to 35 minutes, draining off some of the accumulated fat and juices halfway through. 

Unravel meat from the paper and return to the baking sheet.

If you prefer more browning, return unfolded meat to the oven for 5 to 10 minutes longer.

Sprinkle with 1 to 2 tablespoons lemon juice. 

Tear meat into large pieces and serve on warm pita with parsley leaves, cucumber, tomato and red onion.