Sheet Pan Chicken Kefta

60 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F (205°C).
  2. 2Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta.
  3. 3Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.)
  4. 4In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined.
  5. 5Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil.
  6. 6Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
  7. 7While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
  8. 8Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
  9. 9On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight.

Ingredients

  • 2 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 onion
  • 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 juice
  • 0.25 cup mayonnaise
  • 0.25 cup Greek yogurt
  • 0.5 lemon juice
  • 1 tsp paprika
  • 1 tsp pepper

Equipment

ovenfoillarge bowlsheet panknifeskillet

Tips

  • For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.