Persian Sheet-Pan Beef Kefta Wraps

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 beef, garlic, spices, parsley, cilantro (if using), and the grated onion.
  11. 11In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion.
  12. 12In a large bowl, combine beef, 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 the mixture onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  17. 17Spread the mixture onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  18. 18Spread the mixture onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  19. 19With a knife, score into 1-inch (2.5 cm) strips.
  20. 20With a knife, score into 1-inch (2.5 cm) strips.
  21. 21With a knife, score into 1-inch (2.5 cm) strips.
  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 at 400°F.
  26. 26Bake for 12–15 minutes at 400°F.
  27. 27Bake for 12–15 minutes at 400°F.
  28. 28Broil for 2–5 minutes until golden and crisp on top.
  29. 29Broil for 2–5 minutes until golden and crisp on top.
  30. 30Broil for 2–5 minutes until golden and crisp on top.
  31. 31Toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
  32. 32Toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
  33. 33Toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
  34. 34Squeeze roasted garlic cloves into a bowl, mash, and mix with yogurt, lemon juice, tahini, water, and spices for the sauce.
  35. 35Squeeze roasted garlic cloves into a bowl, mash, and mix with yogurt, lemon juice, tahini, water, and spices for the sauce.
  36. 36Squeeze roasted garlic cloves into a bowl, mash, and mix with yogurt, lemon juice, tahini, water, and spices for the sauce.
  37. 37On lavash or pita bread, add sauce, kefta, and salad.
  38. 38On lavash or pita bread, add sauce, kefta, and salad.
  39. 39On lavash or pita bread, add sauce, kefta, and salad.
  40. 40Roll tight.
  41. 41Roll tight.
  42. 42Roll tight.
  43. 43Crisp the wrap in a lightly oiled skillet.
  44. 44Crisp the wrap in a lightly oiled skillet.
  45. 45Crisp the wrap in a lightly oiled skillet.

Ingredients

  • 1.5 lbs lean ground beef
  • 1.5 lbs lean ground beef
  • 1.5 lbs lean ground beef
  • 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
  • 1 tsp allspice
  • 1 tsp allspice
  • 1 tsp allspice
  • 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
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 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 yellow onions, grated and squeezed dry
  • 1 large yellow onions, grated and squeezed dry
  • 1 large yellow onions, grated and 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
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 2 tbsp ice water
  • 2 tbsp ice water
  • 2 tbsp ice water
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper

Equipment

ovenfoillarge bowlsheet panknifeskillet

Tips

  • Squeeze out all liquid from grated onion to prevent watery kefta.
  • Mix kefta ingredients with hands for 2-3 minutes until sticky and well combined.
  • Careful when removing kefta from the broiler.
  • Optionally add fresh chopped parsley/cilantro to the Roasted Garlic Paprika Sauce.