Sheet Pan Beef Kefta Wraps

Ingredients

• 1.5 lb lean ground beef (Recipe states 1.5–2 lb (700–900 g).)
• 8 garlic cloves (Minced; for the kefta.)
• 2 tsp smoked paprika (For the kefta.)
• 2 tsp ground cumin (For the kefta.)
• 1 tsp ground allspice (For the kefta.)
• 2 tsp salt (For the kefta.)
• 2 tsp black pepper (For the kefta.)
• 1 tsp ground turmeric (For the kefta.)
• 1 tsp ground cinnamon (For the kefta.)
• 0.333 cup fresh parsley (Chopped; for the kefta.)
• 0.333 cup fresh cilantro (Chopped; optional, for the kefta.)
• 1 yellow onion (Use 1 large or 2 medium onions; grate and squeeze dry.)
• 4 tbsp olive oil (Drizzle over the kefta before baking.)
• 2 garlic heads (For roasting; slice the tops off.)
• 1 tbsp olive oil (For roasting the garlic.)
• 1 tsp salt (For roasting the garlic.)
• 0.5 red onion (Use 1/2 large onion, thinly sliced.)
• 1 cup cherry tomatoes (Quartered.)
• 0.25 cup fresh parsley (Chopped; for the salad.)
• 1 tsp salt (For the salad.)
• 1 tsp black pepper (For the salad.)
• 2 tsp sumac (For the salad.)
• 0.5 lemon juice (Juice of 1/2 lemon; for the salad.)
• 0.5 cup Greek yogurt (For the roasted garlic paprika sauce.)
• 0.5 lemon juice (Juice of 1/2 lemon; for the sauce.)
• 3 tbsp tahini (For the sauce.)
• 2 tbsp ice water (For the sauce.)
• 1 tsp paprika (For the sauce.)
• 1 tsp ground cumin (For the sauce.)
• 1 tsp salt (For the sauce.)
• 1 tsp black pepper (For the sauce.)
• fresh parsley or cilantro (Optional, chopped, for the sauce.)
• lavash or pita (For serving and wrapping; quantity not specified.)
• olive oil (For lightly oiling the skillet; quantity not specified.)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Slice the tops off two garlic heads. Drizzle them with 1 tablespoon olive oil and 1 teaspoon salt, wrap them in foil, and roast for 45–60 minutes, until golden and soft.

2. 2

   While the garlic roasts, grate the yellow onion. Squeeze out all of its liquid with paper towel or cheesecloth to prevent watery kefta.

3. 3

   In a large bowl, combine the ground beef, minced garlic, kefta spices, parsley, optional cilantro, and squeezed grated onion. Mix with your hands for 2–3 minutes, until the mixture is sticky and thoroughly combined.

4. 4

   Spread the kefta mixture onto a sheet pan in a rectangle about 1/2 inch (1.25 cm) thick. Score it with a knife into 1-inch (2.5 cm) strips.

5. 5

   Drizzle the kefta evenly with 4 tablespoons olive oil. Bake at 400°F (205°C) for 12–15 minutes.

6. 6

   Broil the kefta for 2–5 minutes, until golden and crisp on top. Remove the hot sheet pan carefully.

7. 7

   Make the salad by tossing the sliced red onion, quartered cherry tomatoes, parsley, salt, black pepper, sumac, and lemon juice together in a bowl.

8. 8

   Squeeze the roasted garlic cloves from their skins into a bowl and mash them. Mix with the Greek yogurt, lemon juice, tahini, ice water, paprika, cumin, salt, and black pepper. Add optional chopped parsley or cilantro if desired.

9. 9

   To assemble each wrap, spread the roasted garlic paprika sauce on lavash or pita, add kefta and salad, and roll tightly.

10. 10

    Crisp the assembled wrap in a lightly oiled skillet.

Notes

The source lists roasted garlic in the sauce description both as roasted garlic cloves and as two heads of roasted garlic; the two roasted heads prepared in the first step are used for the sauce. The quantity of lavash or pita and the skillet oil is not specified. The source does not state a final internal temperature for the beef.

Nutrition per serving

• main
• Middle Eastern
• beef
• sheet-pan
• wraps
• roasted
• high-protein