1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
|
# Chicken Kefta
Sheet Pan Chicken Kefta Wraps
## ingredients
* 2 lbs ground chicken
* 2 tbsp tomato paste
* 8 garlic cloves, minced
* 2 tsp smoked paprika
* 2 tsp cumin
* 3 tsp salt
* 3 tsp black pepper
* 1 tsp turmeric
* 2 tsp garlic powder
* 2/3 cup fresh parsley, chopped
* 1/3 cup fresh cilantro, chopped
* 2 medium yellow onions, grated
* 5 tbsp olive oil
* 2 garlic heads
* 1/2 large red onion
* 1 cup cherry tomatoes, quartered
* 2 tsp sumac
* 1 juice from lemon(s)
* Roasted Garlic Cloves
* 1/4 cup mayo
* 1/4 cup Greek yogurt
* 1 tsp paprika
## steps
1. Preheat oven to 400°F. Slice 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. While the garlic roasts, prep the kefta.
2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.) In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined.
3. Spread onto the sheet pan in a 1/2-inch thick rectangle. With a knife, score into 1-inch strips. Drizzle evenly with olive oil.
4. Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
5. While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
6. Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
7. On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
## notes
* Makes ~5 servings
## based on
* https://www.instagram.com/p/DN6XKRvkoH3/
|
