Sheet-Pan Chicken Kefta Wraps
Sheet-Pan Chicken Kefta Wraps
Ingredients
For the Chicken Kefta
- 1 1/2 pounds ground chicken
- 2 tablespoons tomato paste
- 8 garlic, minced
- 1 yellow onion, large, grated and squeezed dry
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh cilantro, chopped (optional)
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons turmeric
- 2 teaspoons garlic powder
- 4 tablespoons olive oil, for brushing
For the Roasted Garlic
- 2 garlic, heads
- 1 tablespoon olive oil, as needed
- 1/4 teaspoon salt, as needed
For the Fresh Salad
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice, from 1/2 a lemon
- 1/2 teaspoon sumac
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Serving
- 4 pita bread, or other flatbreads
- 1 cup garlic yogurt sauce, homemade or store-bought
Instructions
- 1
Preheat your oven to 400°F. Line a sheet pan with parchment paper for the kefta, and prepare a small piece of aluminum foil for the roasted garlic.
⏱️ 5 min•🌡️ 400
- 2
Prepare the roasted garlic: Cut the top off each garlic head to expose the cloves. Place the garlic heads on the aluminum foil. Drizzle with olive oil and sprinkle with salt. Wrap the foil tightly around the garlic heads.
⏱️ 5 min
- 3
Place the foil-wrapped garlic on a corner of the sheet pan or a separate small baking dish. Roast in the preheated oven for 30-35 minutes, or until the cloves are soft and caramelized. Remove from oven and let cool slightly.
⏱️ 35 min•🌡️ 400
- 4
While the garlic roasts, prepare the chicken kefta mixture: In a large bowl, combine the ground chicken, tomato paste, minced garlic, grated and squeezed dry onion, chopped parsley, optional chopped cilantro, smoked paprika, cumin, salt, black pepper, turmeric, and garlic powder. Mix all ingredients thoroughly until well combined, ensuring spices are evenly distributed.
⏱️ 10 min
- 5
Press the chicken mixture evenly onto the prepared sheet pan. Using a knife or spatula, score and divide the chicken mixture into 4-6 individual kefta strips (or desired portions). Brush the top of the kefta with 4 tablespoons of olive oil.
⏱️ 5 min
- 6
Increase oven temperature to 425°F. Place the sheet pan with the chicken kefta in the oven. Bake for 20-25 minutes, or until cooked through and nicely browned. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 425
- 7
While the kefta bakes, prepare the fresh salad: In a medium bowl, combine the thinly sliced red onion, halved or quartered cherry tomatoes, and chopped fresh parsley. Squeeze the lemon juice over the salad, then sprinkle with sumac, salt, and black pepper. Toss gently to combine.
⏱️ 5 min
- 8
Prepare the garlic yogurt sauce: Once the roasted garlic is cool enough to handle, squeeze the soft garlic cloves from their skins into a small bowl. Mash the garlic with a fork. Stir the mashed roasted garlic into your preferred garlic yogurt sauce (or plain yogurt with a pinch of salt and pepper).
⏱️ 5 min
- 9
Once the chicken kefta is cooked, remove it from the oven. Serve the chicken kefta hot in pita bread or other flatbreads, topped with the fresh salad and a generous dollop of the roasted garlic yogurt sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet-Pan Chicken Kefta Wraps
Ingredients
For the Chicken Kefta
- 1 1/2 pounds ground chicken
- 2 tablespoons tomato paste
- 8 garlic, minced
- 1 yellow onion, large, grated and squeezed dry
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh cilantro, chopped (optional)
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons turmeric
- 2 teaspoons garlic powder
- 4 tablespoons olive oil, for brushing
For the Roasted Garlic
- 2 garlic, heads
- 1 tablespoon olive oil, as needed
- 1/4 teaspoon salt, as needed
For the Fresh Salad
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice, from 1/2 a lemon
- 1/2 teaspoon sumac
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Serving
- 4 pita bread, or other flatbreads
- 1 cup garlic yogurt sauce, homemade or store-bought
Instructions
- 1
Preheat your oven to 400°F. Line a sheet pan with parchment paper for the kefta, and prepare a small piece of aluminum foil for the roasted garlic.
⏱️ 5 min•🌡️ 400 - 2
Prepare the roasted garlic: Cut the top off each garlic head to expose the cloves. Place the garlic heads on the aluminum foil. Drizzle with olive oil and sprinkle with salt. Wrap the foil tightly around the garlic heads.
⏱️ 5 min - 3
Place the foil-wrapped garlic on a corner of the sheet pan or a separate small baking dish. Roast in the preheated oven for 30-35 minutes, or until the cloves are soft and caramelized. Remove from oven and let cool slightly.
⏱️ 35 min•🌡️ 400 - 4
While the garlic roasts, prepare the chicken kefta mixture: In a large bowl, combine the ground chicken, tomato paste, minced garlic, grated and squeezed dry onion, chopped parsley, optional chopped cilantro, smoked paprika, cumin, salt, black pepper, turmeric, and garlic powder. Mix all ingredients thoroughly until well combined, ensuring spices are evenly distributed.
⏱️ 10 min - 5
Press the chicken mixture evenly onto the prepared sheet pan. Using a knife or spatula, score and divide the chicken mixture into 4-6 individual kefta strips (or desired portions). Brush the top of the kefta with 4 tablespoons of olive oil.
⏱️ 5 min - 6
Increase oven temperature to 425°F. Place the sheet pan with the chicken kefta in the oven. Bake for 20-25 minutes, or until cooked through and nicely browned. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 425 - 7
While the kefta bakes, prepare the fresh salad: In a medium bowl, combine the thinly sliced red onion, halved or quartered cherry tomatoes, and chopped fresh parsley. Squeeze the lemon juice over the salad, then sprinkle with sumac, salt, and black pepper. Toss gently to combine.
⏱️ 5 min - 8
Prepare the garlic yogurt sauce: Once the roasted garlic is cool enough to handle, squeeze the soft garlic cloves from their skins into a small bowl. Mash the garlic with a fork. Stir the mashed roasted garlic into your preferred garlic yogurt sauce (or plain yogurt with a pinch of salt and pepper).
⏱️ 5 min - 9
Once the chicken kefta is cooked, remove it from the oven. Serve the chicken kefta hot in pita bread or other flatbreads, topped with the fresh salad and a generous dollop of the roasted garlic yogurt sauce.
⏱️ 5 min