Sheet Pan Kebab Wrap

25 mins
Serves 1
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Directions

  1. 1Blend onion, bell pepper, garlic, parsley, and jalapeño in a food processor until a thick paste forms.
  2. 2Blend onion, bell pepper, garlic, parsley, and jalapeño in a food processor until a thick paste forms.
  3. 3Blend onion, bell pepper, garlic, parsley, and jalapeño in a food processor until a thick paste forms.
  4. 4Squeeze out excess liquid from the vegetable paste.
  5. 5Squeeze out excess liquid from the vegetable paste.
  6. 6Squeeze out excess liquid from the vegetable paste.
  7. 7Combine the squeezed veggie paste with ground meat, tomato paste, salt, pepper, paprika, and turmeric in a bowl and mix well.
  8. 8Combine the squeezed veggie paste with ground meat, tomato paste, salt, pepper, paprika, and turmeric in a bowl and mix well.
  9. 9Combine the squeezed veggie paste with ground meat, tomato paste, salt, pepper, paprika, and turmeric in a bowl and mix well.
  10. 10Brush a baking sheet with olive oil.
  11. 11Brush a baking sheet with olive oil.
  12. 12Brush a baking sheet with olive oil.
  13. 13Spread the kebab mixture evenly on the baking sheet to about 1/2 inch thick and score lines on top.
  14. 14Spread the kebab mixture evenly on the baking sheet to about 1/2 inch thick and score lines on top.
  15. 15Spread the kebab mixture evenly on the baking sheet to about 1/2 inch thick and score lines on top.
  16. 16Bake at 425°F (220°C) for 15-20 minutes, then broil for 5 minutes until browned.
  17. 17Bake at 425°F (220°C) for 15-20 minutes, then broil for 5 minutes until browned.
  18. 18Bake at 425°F (220°C) for 15-20 minutes, then broil for 5 minutes until browned.
  19. 19Slice tomatoes and chop parsley for the salad.
  20. 20Slice tomatoes and chop parsley for the salad.
  21. 21Slice tomatoes and chop parsley for the salad.
  22. 22Combine sliced tomatoes, thinly sliced onion, chopped parsley, olive oil, lemon juice, salt, and sumac in a bowl and toss gently.
  23. 23Combine sliced tomatoes, thinly sliced onion, chopped parsley, olive oil, lemon juice, salt, and sumac in a bowl and toss gently.
  24. 24Combine sliced tomatoes, thinly sliced onion, chopped parsley, olive oil, lemon juice, salt, and sumac in a bowl and toss gently.
  25. 25Whisk tahini, lemon juice, salt, pressed garlic, and honey in a bowl, gradually adding ice-cold water until creamy and pourable.
  26. 26Whisk tahini, lemon juice, salt, pressed garlic, and honey in a bowl, gradually adding ice-cold water until creamy and pourable.
  27. 27Whisk tahini, lemon juice, salt, pressed garlic, and honey in a bowl, gradually adding ice-cold water until creamy and pourable.
  28. 28Place a portion of the baked kebab on warm flatbread.
  29. 29Place a portion of the baked kebab on warm flatbread.
  30. 30Place a portion of the baked kebab on warm flatbread.
  31. 31Top the kebab with the tomato-herb salad.
  32. 32Top the kebab with the tomato-herb salad.
  33. 33Top the kebab with the tomato-herb salad.
  34. 34Drizzle plenty of the garlic tahini sauce over the kebab and salad.
  35. 35Drizzle plenty of the garlic tahini sauce over the kebab and salad.
  36. 36Drizzle plenty of the garlic tahini sauce over the kebab and salad.
  37. 37Roll up the flatbread to create a wrap.
  38. 38Roll up the flatbread to create a wrap.
  39. 39Roll up the flatbread to create a wrap.

Ingredients

  • 1 lb ground meat
  • 1 lb ground meat
  • 1 lb ground meat
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tbsp olive or vegetable oil
  • 1 tbsp olive or vegetable oil
  • 1 tbsp olive or vegetable oil
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 small jalapeño
  • 1 small jalapeño
  • 1 small jalapeño
  • 2 ripe tomatoes
  • 2 ripe tomatoes
  • 2 ripe tomatoes
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 1 cup tahini paste
  • 1 cup tahini paste
  • 1 cup tahini paste
  • 1 cup ice-cold water
  • 1 cup ice-cold water
  • 1 cup ice-cold water
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 1 juice lemon juice
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 small clove garlic
  • 1 small clove garlic
  • 1 small clove garlic
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 2 tbsp plain yogurt
  • 2 tbsp plain yogurt
  • 2 tbsp plain yogurt
  • Laffa, pita, or flatbread
  • Laffa, pita, or flatbread
  • Laffa, pita, or flatbread

Equipment

blenderfood processorclean towellarge bowlbaking sheetknifeovenwhisk

Tips

  • For the kebab mixture, do not over-blend the vegetables; small bits should still be visible.
  • Squeeze as much liquid as possible from the blended vegetable mixture to ensure the kebab stays moist but not watery.
  • When baking the kebab, score lines on top with a knife for easy slicing later.