Sheet Pan Beef Kefta Wraps

Ingredients

• 1.75 lb Lean ground beef (700-900g, ideally 80/20 or 90/10 lean)
• 8 Garlic cloves (minced, for the beef mixture)
• 2 tsp Smoked paprika (for the beef mixture)
• 2 tsp Ground cumin (for the beef mixture)
• 1 tsp Ground allspice (for the beef mixture)
• 2 tsp Salt (for the beef mixture)
• 2 tsp Black pepper (for the beef mixture)
• 1 tsp Turmeric (for the beef mixture)
• 1 tsp Cinnamon (for the beef mixture)
• 0.33 cup Fresh parsley (chopped, for the beef mixture)
• 0.33 cup Fresh cilantro (chopped, optional, for the beef mixture)
• 1.5 Yellow onion (grated and squeezed dry to remove liquid)
• 4 tbsp Olive oil (for drizzling over the kefta before baking)
• 2 Garlic heads (whole heads for roasting)
• 1 tbsp Olive oil (for roasting the garlic)
• 1 tsp Salt (for roasting the garlic)
• 0.5 large Red onion (thinly sliced, for the salad)
• 1 cup Cherry tomatoes (quartered, for the salad)
• 0.25 cup Fresh parsley (chopped, for the salad)
• 2 tsp Sumac (for the salad)
• 1 Lemon juice (juice of 1 whole lemon, divided (half for salad, half for sauce))
• 0.5 cup Greek yogurt (for the sauce)
• 3 tbsp Tahini (for the sauce)
• 2 tbsp Ice water (to thin the sauce)
• 1 tsp Paprika (for the sauce)
• 1 tsp Ground cumin (for the sauce)
• 6 Lavash or Pita bread (for serving)
• 1 tbsp Olive oil (for crisping the wraps in the skillet)

Steps

1. 1

   Preheat your oven to 400°F (205°C). Prepare the roasted garlic by slicing the tops off two whole garlic heads to expose the cloves. Place them on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil and 1 teaspoon of salt, then wrap the foil tightly around the garlic.

2. 2

   Place the foil-wrapped garlic in the oven and roast for 45 to 60 minutes until the cloves are golden brown and very soft. While the garlic roasts, begin preparing the kefta components.

3. 3

   Grate the yellow onion(s) using a box grater. Use a paper towel or cheesecloth to squeeze out as much liquid as possible from the grated onion. This step is essential to prevent the meat mixture from becoming watery.

4. 4

   In a large mixing bowl, combine the ground beef, minced garlic cloves, smoked paprika, cumin, allspice, salt, black pepper, turmeric, cinnamon, chopped parsley, and cilantro (if using). Add the squeezed-dry grated onion.

5. 5

   Mix the beef and spice mixture with your hands for 2 to 3 minutes. Continue mixing until the meat becomes slightly sticky and the ingredients are completely and evenly incorporated.

6. 6

   Transfer the beef mixture to a large sheet pan. Press it down firmly into an even rectangle approximately 1/2-inch (1.25 cm) thick. Using a knife, score the rectangle into 1-inch (2.5 cm) wide strips.

7. 7

   Drizzle 4 tablespoons of olive oil evenly over the top of the meat rectangle. Bake in the oven at 400°F for 12 to 15 minutes.

8. 8

   After the initial baking time, switch the oven to the broil setting. Broil the kefta for 2 to 5 minutes until the top is golden brown and slightly crisp. Remove from the oven and set aside.

9. 9

   Prepare the fresh salad by tossing the sliced red onion, quartered cherry tomatoes, chopped parsley, salt, pepper, sumac, and the juice of half a lemon in a bowl until well combined.

10. 10

    Make the sauce: Squeeze the roasted garlic cloves out of their skins into a bowl and mash them into a smooth paste. Whisk in the Greek yogurt, the remaining half of the lemon juice, tahini, ice water, paprika, cumin, salt, and pepper. If desired, stir in extra chopped parsley or cilantro.

11. 11

    Assemble the wraps by laying out a piece of lavash or pita. Spread a layer of the roasted garlic sauce, add several strips of the beef kefta, and top with the fresh salad. Roll the wrap up tightly.

12. 12

    Heat a lightly oiled skillet over medium heat. Place the wraps in the skillet and sear for 1-2 minutes per side until the bread is golden and crispy. Serve immediately.

Notes

Squeezing the onion dry is the most important step to ensure the kefta has the right texture and doesn't steam in the oven. For the sauce, the ice water helps emulsify the tahini into a perfectly smooth, creamy consistency.

Nutrition per serving

• Main Course
• Middle Eastern
• Sheet Pan
• Beef
• Kefta
• High Protein
• Dinner
• Healthy