Sheet Pan Chicken Kebab Wraps

Ingredients

• 2 lb boneless skinless chicken thighs (Minced)
• salt (To taste, for kebabs)
• 1 yellow onion (Very finely chopped; excess moisture squeezed out, for kebabs)
• 1 red bell pepper (Very finely chopped; excess moisture squeezed out, for kebabs)
• 2 tbsp fresh parsley (Chopped, for kebabs)
• 1 tbsp fresh garlic (Finely minced)
• 1 tbsp smoked paprika powder (For kebabs)
• 1 tsp garlic powder (For kebabs)
• 1 tsp red chili flakes (Adjust to taste)
• 0.5 tsp black pepper powder (For kebabs)
• 1 tsp ground cumin (For kebabs)
• 0.5 tsp ground coriander (For kebabs)
• 1 cup yellow onion (Diced, for salad)
• 1 cup tomatoes (Seeded and diced)
• 1 red bell pepper (Seeded and diced, for salad)
• 1 cup cucumber (Diced)
• 0.5 red onion (Sliced)
• 1 tbsp fresh parsley (Chopped, for salad)
• 1 lemon juice (Juice of one lemon, for salad)
• 1.5 tbsp pomegranate molasses (Use 1–2 tbsp)
• salt (To taste, for salad)
• 2 tbsp extra virgin olive oil (For salad)
• 1 tsp sumac (For salad)
• 0.5 cup mayonnaise (For garlic yogurt sauce)
• 2 tbsp sour cream (For garlic yogurt sauce)
• 2 tbsp Greek yogurt (For garlic yogurt sauce)
• salt (To taste, for sauce)
• 1 tbsp smoked paprika powder (For garlic yogurt sauce)
• 0.5 tsp black pepper powder (For garlic yogurt sauce)
• 2 tsp garlic powder (For garlic yogurt sauce)
• lemon juice (A squeeze, for garlic yogurt sauce)
• 6 lavash bread (For assembly)
• oil (For greasing the sheet pan and drizzling over the kebabs)
• butter (Alternative to oil for drizzling over the kebabs)

Steps

1. 1

   Preheat the oven to 425°F. Grease a sheet pan with oil.

2. 2

   In a mixing bowl, combine the minced chicken thighs, finely chopped moisture-squeezed yellow onion, finely chopped moisture-squeezed red bell pepper, parsley, fresh garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined.

3. 3

   Transfer the chicken mixture to the prepared sheet pan. Press it into an even 1/2-inch-thick layer and divide it into kebabs.

4. 4

   Drizzle additional oil or butter over the top of the kebabs.

5. 5

   Bake on the bottom rack for 10–12 minutes.

6. 6

   Move the pan to the top rack and broil on high for 2 minutes. Flip the kebabs, then broil for an additional 2 minutes, or until lightly golden.

7. 7

   While the kebabs cook, combine the diced yellow onion, seeded diced tomatoes, diced red bell pepper, diced cucumber, and sliced red onion in a bowl. Add the chopped parsley.

8. 8

   Drizzle the salad with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt, then mix.

9. 9

   In another bowl, whisk together the mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth.

10. 10

    Spread the garlic yogurt sauce over each lavash.

11. 11

    Slice the cooked chicken kebab and place it over the sauced lavash. Top with the fresh salad.

12. 12

    Roll each lavash tightly. Warm the wraps in a skillet for 2–3 minutes, until golden and crispy.

Notes

The source does not specify the amount of oil or butter used for greasing, drizzling, or skillet warming. It also does not specify a chicken internal temperature; cook the chicken thoroughly before serving.

Nutrition per serving

• main
• wrap
• chicken
• sheet-pan
• baked
• broiled
• Middle Eastern
• high-protein