Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

Roughly chop the 1/2 onion and add it to the food processor.

Add the 85/15 ground beef and 1 tablespoon water to the food processor.

Add yogurt, paprika, black pepper, red pepper paste, cumin, seven-spice blend, and salt.

Process the beef mixture briefly until the seasonings are evenly combined and the meat is paste-like.

Divide the seasoned meat mixture into two equal portions.

Place one portion between two sheets of parchment paper and roll it into a very thin rectangle.

Remove the top parchment sheet and roll the thin meat layer up with the remaining parchment paper.

Repeat the rolling process with the second portion of seasoned meat.

Place both parchment-wrapped meat rolls on the prepared sheet pan and bake for 20 minutes.

Grill the mixed vegetables on the griddle until tender and lightly charred.

Remove the cooked meat from the parchment paper and tear it into small doner-style pieces.

Spread 1 tablespoon red pepper paste over each flour tortilla.

Flash-grill each tortilla on the hot griddle for about 30 seconds per side.

Divide the doner beef and grilled vegetables among the warm tortillas.

Add shatta sauce, tahini sauce, and sumac onion and parsley salad to each wrap.

Fold the tortillas tightly into wraps and grill the seams on the griddle until lightly crisp.

Serve the Lebanese-style doner kebab wraps immediately while hot.