In a food processor, combine ground beef, ground lamb, Greek yogurt, olive oil, and all the spices. Pulse until combined, then run continuously for 60-90 seconds until the mixture forms a smooth, sticky paste.

Place the meat paste in the center of a large piece of parchment paper. Cover with a second piece of parchment paper of the same size.

Using a rolling pin, roll the meat out between the parchment paper until it forms a very thin, even rectangle (about 1/4 to 1/8-inch thick).

Transfer the meat (still in the parchment) onto a baking sheet and place in the freezer for 30 to 45 minutes to firm up.

Preheat your oven to 400°F (200°C).

Remove the pan from the freezer, peel off and discard the top layer of parchment paper. Bake the meat on the bottom layer of parchment for 15 to 18 minutes until fully cooked.

Let the cooked meat rest for 5 minutes on a cutting board, then use a sharp knife or pizza cutter to slice it into long, thin strips.

Heat a skillet over medium-high heat with a drizzle of oil. Toss the meat strips in the hot pan for 2-3 minutes to crisp up the edges.

Serve immediately in warm pitas or flatbreads with your favorite vegetables and yogurt sauce.