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, wrap in foil, and roast for 45–60 minutes until golden and soft.
  5. 5Slice 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.
  6. 6Slice 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.
  7. 7While the garlic roasts, grate the onion and squeeze out all liquid with paper towel or cheesecloth.
  8. 8While the garlic roasts, grate the onion and squeeze out all liquid with paper towel or cheesecloth.
  9. 9While the garlic roasts, grate the onion and squeeze out all liquid with paper towel or cheesecloth.
  10. 10In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  11. 11In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  12. 12In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  13. 13Mix with your hands for 2–3 minutes until sticky and well combined.
  14. 14Mix with your hands for 2–3 minutes until sticky and well combined.
  15. 15Mix with your hands for 2–3 minutes until sticky and well combined.
  16. 16Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  17. 17Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  18. 18Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  19. 19With a knife, score into 1-inch strips (2.5 cm).
  20. 20With a knife, score into 1-inch strips (2.5 cm).
  21. 21With a knife, score into 1-inch strips (2.5 cm).
  22. 22Drizzle evenly with 4 tbsp olive oil.
  23. 23Drizzle evenly with 4 tbsp olive oil.
  24. 24Drizzle evenly with 4 tbsp olive oil.
  25. 25Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
  26. 26Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
  27. 27Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
  28. 28While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
  29. 29While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
  30. 30While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
  31. 31Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
  32. 32Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
  33. 33Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
  34. 34On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad.
  35. 35On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad.
  36. 36On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad.
  37. 37Roll tight.
  38. 38Roll tight.
  39. 39Roll tight.
  40. 40For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
  41. 41For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
  42. 42For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.

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, minced
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 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, chopped
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh cilantro, chopped
  • 0.33 cup fresh cilantro, chopped
  • 0.33 cup fresh cilantro, chopped
  • 1 large or 2 medium yellow onions, grated + squeezed dry
  • 1 large or 2 medium yellow onions, grated + squeezed dry
  • 1 large or 2 medium yellow onions, grated + squeezed dry
  • 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, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 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 juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • Roasted garlic cloves
  • Roasted garlic cloves
  • Roasted garlic cloves
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper

Equipment

ovenfoillarge bowlsheet panknifeskillet

Tips

  • Grate the onion and squeeze out all liquid to prevent watery kefta.
  • For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.