Sheet Pan Chicken Kefta Wraps
Directions
- 1Preheat the oven to 205 °C.
- 2Add 680-700 gram ground chicken to a bowl.
- 3Add 2 tsp cumin, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp turmeric, 2 tsp salt and 2 tsp pepper to the ground chicken.
- 4Add 2 tbsp tomato paste and 8 minced fresh garlic cloves to the bowl.
- 5Add grated onion to the bowl.
- 6Mix all ingredients in the bowl until well combined and sticky.
- 7Spread the chicken mixture onto a sheet pan in a 1,3 cm thick rectangle.
- 8Score the chicken mixture into 1-inch strips with a knife.
- 9Drizzle the kefta with 4 tbsp olive oil.
- 10Slice the tops off two garlic heads, drizzle with 1 tbsp olive oil and 1 tsp salt, and wrap them in foil.
- 11Place the foil-wrapped garlic heads and the kefta in the oven to roast for 45-60 minutes.
- 12Thinly slice 1/2 large red onion.
- 13Quarter 1 cup cherry tomatoes.
- 14Add the sliced red onion and quartered cherry tomatoes to a bowl.
- 15Add 10 gram fresh parsley, 1 tsp salt, 1 tsp pepper, 2 tsp sumac, and the juice of 1/2 lemon to the salad bowl.
- 16Toss the ingredients for the salad until well combined.
- 17Remove the cooked kefta from the oven.
- 18Add 60 gram mayonnaise to a bowl.
- 19Add black pepper to the mayonnaise.
- 20Squeeze the roasted garlic cloves from their skins into the bowl.
- 21Mash the roasted garlic, then mix with 60 gram Greek yogurt, the juice of 1/2 lemon, 1 tsp paprika, and 1 tsp pepper until smooth.
- 22On lavash or pita, slather the roasted garlic paprika sauce.
- 23Add 1-2 strips of chicken kefta on top of the sauce.
- 24Top with the fresh salad.
- 25Roll the wrap tight.
Ingredients
- 680 gram kip gehakt (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
- 15 gram peterselie (fresh parsley)
- 15 gram koriander (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
- 150 gram cherry tomatoes
- 10 gram peterselie (fresh parsley)
- 1 tsp salt
- 1 tsp pepper
- 2 tsp sumac
- 0.5 lemon juice
- 60 gram mayo
- 60 gram Greek yogurt
- 0.5 lemon juice
- 1 tsp paprika
- 1 tsp pepper
Equipment
bowlgarlic presswooden spoonknifesheet panfoil
Tips
- Squeeze out all liquid from the grated onion to prevent watery kefta.
- For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 minutes per side.
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