Sheet Pan Chicken Kefta
Directions
- 1Preheat oven to 400°F (205°C).
- 2Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap them in foil.
- 3Roast the garlic heads for 45–60 minutes until golden and soft.
- 4Grate the onion and squeeze out all liquid with a paper towel or cheesecloth to prevent watery kefta.
- 5In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
- 6Mix the ingredients with your hands for 2–3 minutes until sticky and well combined.
- 7Spread the mixture onto the baking dish in a 1/2-inch (1.25 cm) thick rectangle.
- 8With a knife, score the chicken mixture into 1-inch strips (2.5 cm).
- 9Drizzle evenly with 4 tbsp olive oil.
- 10Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
- 11While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the fresh salad.
- 12Squeeze the roasted garlic cloves into a bowl, mash them, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth to create the roasted garlic paprika sauce.
- 13On lavash or pita, slather the sauce, add 1–2 strips of chicken kefta, and top with the fresh salad.
- 14Roll the wrap tight.
Ingredients
- 1.5 lbs ground chicken
- 2 tbsp tomato paste
- 8 garlic cloves
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp turmeric
- 2 tsp garlic powder
- 0.33 cup fresh parsley
- 0.33 cup fresh cilantro
- 1 large yellow onions
- 4 tbsp olive oil
- 2 garlic heads
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 large red onion
- 1 cup cherry tomatoes
- 0.25 cup fresh parsley
- 1 tsp salt
- 1 tsp pepper
- 2 tsp sumac
- 0.5 lemon
- 0.25 cup mayonnaise
- 0.25 cup Greek yogurt
- 0.5 lemon
- 1 tsp paprika
- 1 tsp pepper
Equipment
bowlgarlic pressgraterbaking dishknifeovenaluminum foilskilletspoon
Tips
- For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 minutes per side.
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