Sheet Pan Chicken Kefta

60 mins
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, and wrap them in foil.
  5. 5Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap them in foil.
  6. 6Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap them in foil.
  7. 7Roast the garlic heads for 45–60 minutes until golden and soft.
  8. 8Roast the garlic heads for 45–60 minutes until golden and soft.
  9. 9Roast the garlic heads for 45–60 minutes until golden and soft.
  10. 10Grate the onion and squeeze out all liquid with a paper towel or cheesecloth to prevent watery kefta.
  11. 11Grate the onion and squeeze out all liquid with a paper towel or cheesecloth to prevent watery kefta.
  12. 12Grate the onion and squeeze out all liquid with a paper towel or cheesecloth to prevent watery kefta.
  13. 13In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  14. 14In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  15. 15In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  16. 16Mix the ingredients with your hands for 2–3 minutes until sticky and well combined.
  17. 17Mix the ingredients with your hands for 2–3 minutes until sticky and well combined.
  18. 18Mix the ingredients with your hands for 2–3 minutes until sticky and well combined.
  19. 19Spread the mixture onto the baking dish in a 1/2-inch (1.25 cm) thick rectangle.
  20. 20Spread the mixture onto the baking dish in a 1/2-inch (1.25 cm) thick rectangle.
  21. 21Spread the mixture onto the baking dish in a 1/2-inch (1.25 cm) thick rectangle.
  22. 22With a knife, score the chicken mixture into 1-inch strips (2.5 cm).
  23. 23With a knife, score the chicken mixture into 1-inch strips (2.5 cm).
  24. 24With a knife, score the chicken mixture into 1-inch strips (2.5 cm).
  25. 25Drizzle evenly with 4 tbsp olive oil.
  26. 26Drizzle evenly with 4 tbsp olive oil.
  27. 27Drizzle evenly with 4 tbsp olive oil.
  28. 28Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  29. 29Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  30. 30Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  31. 31While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the fresh salad.
  32. 32While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the fresh salad.
  33. 33While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the fresh salad.
  34. 34Squeeze 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.
  35. 35Squeeze 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.
  36. 36Squeeze 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.
  37. 37On lavash or pita, slather the sauce, add 1–2 strips of chicken kefta, and top with the fresh salad.
  38. 38On lavash or pita, slather the sauce, add 1–2 strips of chicken kefta, and top with the fresh salad.
  39. 39On lavash or pita, slather the sauce, add 1–2 strips of chicken kefta, and top with the fresh salad.
  40. 40Roll the wrap tight.
  41. 41Roll the wrap tight.
  42. 42Roll the wrap tight.

Ingredients

  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 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
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 0.33 cup fresh parsley
  • 0.33 cup fresh parsley
  • 0.33 cup fresh parsley
  • 0.33 cup fresh cilantro
  • 0.33 cup fresh cilantro
  • 0.33 cup fresh cilantro
  • 1 large yellow onions
  • 1 large yellow onions
  • 1 large yellow onions
  • 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
  • 0.5 large red onion
  • 0.5 large red onion
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 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
  • 0.5 lemon
  • 0.5 lemon
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp pepper
  • 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.