Ingredients

Amounts are for 4 household servings.

• Beef:
• 1 1/2 lb 93% lean ground beef
• 1 small yellow onion (about 70 g), grated and squeezed dry in a paper towel
• 1 tbsp olive oil
• 2 tbsp plain 2% Greek yogurt (for the beef)
• 1 tbsp sweet paprika (not hot)
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp table salt, adjust to taste
• 2 tbsp fresh lemon juice (to finish the beef)
• Garlic-lemon yogurt sauce:
• 3/4 cup plain 2% Greek yogurt
• 2 tbsp fresh lemon juice
• 2 cloves garlic, pressed or finely grated
• 1/4 tsp table salt, adjust to taste
• 1 tbsp water
• Bowls:
• 2 romaine hearts (about 400 g), chopped
• 1 English cucumber (about 300 g), diced
• 2 medium tomatoes (about 300 g), diced
• 1 small red onion (about 70 g), very thinly sliced
• 1 tsp ground sumac (or 1 tsp lemon zest)
• 1 cup fresh parsley leaves
• 1 tbsp olive oil
• Optional:
• 4 small (4-inch) whole-wheat pitas, warmed (not included in the nutrition)

Allergens: milk (Greek yogurt), wheat (only if served with the optional pitas)

Grab first: chopped romaine hearts, English cucumber (no peeling), ground sumac (or lemon zest)

Directions

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1. Heat the oven to 400°F.
2. Mix the beef: Combine the beef, grated onion, olive oil, the yogurt for the beef, paprika, cumin, coriander, garlic powder, pepper and the beef salt. Mix with your hands until very smooth and a little sticky, about 1 minute.
3. Roll it thin: Divide the mixture among the parchment sheets. Lay the extra sheet on top of one mound and roll the meat out very thin, all the way to the edges. Peel off the top sheet and repeat with the rest.
4. Fold: Starting from a short end, fold each meat-covered sheet over itself in 1 1/2-inch folds. Set the folded packets on the sheet pan.
5. Bake 30 to 35 minutes. Halfway through, carefully pour off the fat and juices so the meat browns instead of steaming.
6. Make the sauce and onions while it bakes: Stir the yogurt, lemon juice, garlic, sauce salt and water together until smooth. Toss the red onion with the sumac and a handful of the parsley.
7. Unfold: Unroll the meat onto the pan. For more browning, return it to the oven for 5 minutes. Drizzle with the lemon juice for the beef and tear into large pieces.
8. Build the bowls: Toss the romaine, cucumber, tomatoes and remaining parsley with the olive oil. Top with the beef, sumac onions and yogurt sauce. Add a warm pita on the side if you like.