Sheet Pan Beef Kefta Wraps

Serves 1
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Directions

  1. 1Preheat oven to 400°F (205°C).
  2. 2Preheat oven to 400°F (205°C).
  3. 3Preheat oven to 400°F (205°C).
  4. 4Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, & roast for 45–60 mins until golden and soft.
  5. 5Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, & roast for 45–60 mins until golden and soft.
  6. 6Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, & roast for 45–60 mins until golden and soft.
  7. 7Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta).
  8. 8Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta).
  9. 9Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta).
  10. 10In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion.
  11. 11In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion.
  12. 12In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion.
  13. 13Mix with your hands for 2–3 minutes until sticky & well combined.
  14. 14Mix with your hands for 2–3 minutes until sticky & well combined.
  15. 15Mix with your hands for 2–3 minutes until sticky & well combined.
  16. 16Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  17. 17Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  18. 18Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  19. 19With a knife, score into 1-inch strips (2.5 cm).
  20. 20With a knife, score into 1-inch strips (2.5 cm).
  21. 21With a knife, score into 1-inch strips (2.5 cm).
  22. 22Drizzle evenly with 4 tbsp olive oil.
  23. 23Drizzle evenly with 4 tbsp olive oil.
  24. 24Drizzle evenly with 4 tbsp olive oil.
  25. 25Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top.
  26. 26Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top.
  27. 27Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top.
  28. 28Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl.
  29. 29Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl.
  30. 30Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl.
  31. 31Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices.
  32. 32Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices.
  33. 33Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices.
  34. 34On lavash/pita: add sauce, kefta, & salad.
  35. 35On lavash/pita: add sauce, kefta, & salad.
  36. 36On lavash/pita: add sauce, kefta, & salad.
  37. 37Roll tight.
  38. 38Roll tight.
  39. 39Roll tight.
  40. 40Crisp the wrap in a lightly oiled skillet.
  41. 41Crisp the wrap in a lightly oiled skillet.
  42. 42Crisp the wrap in a lightly oiled skillet.

Ingredients

  • 1.5 lbs lean ground beef
  • 1.5 lbs lean ground beef
  • 1.5 lbs lean ground beef
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 1 tsp allspice
  • 1 tsp allspice
  • 1 tsp allspice
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh cilantro, chopped
  • 0.33 cup fresh cilantro, chopped
  • 0.33 cup fresh cilantro, chopped
  • 1 large yellow onions, grated + squeezed dry
  • 1 large yellow onions, grated + squeezed dry
  • 1 large yellow onions, grated + squeezed dry
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 2 garlic heads
  • 2 garlic heads
  • 2 garlic heads
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 2 tsp sumac
  • 2 tsp sumac
  • 2 tsp sumac
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 2 tbsp ice water
  • 2 tbsp ice water
  • 2 tbsp ice water
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • fresh chopped parlsey/cilantro
  • fresh chopped parlsey/cilantro
  • fresh chopped parlsey/cilantro

Equipment

ovenfoillarge bowlsheet panknifeskillet

Tips

  • To prevent watery kefta, grate the onion and squeeze out all liquid with paper towel or cheesecloth.
  • Mix the kefta ingredients with your hands for 2–3 minutes until sticky and well combined.
  • Careful when removing the sheet pan from the oven.
  • Optionally add fresh chopped parlsey/cilantro to the roasted garlic paprika sauce.