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.