Turkish kefta traditionally requires hand-mixing for exactly 3 minutes to activate proteins—less time creates crumbly, flavorless meat.
Sheet Pan Chicken Kefta Wraps
Get ready to savor the flavor with these Sheet Pan Chicken Kefta Wraps! Juicy ground chicken is seasoned with aromatic spices and herbs, then roasted to perfection on a single sheet pan for minimal cleanup. Wrap them up in warm pita with fresh veggies and a drizzle of tangy yogurt sauce for a quick and mouthwatering dinner that everyone will love!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
The Story
These sheet pan kefta were born in 1960s Detroit when Lebanese immigrants discovered American efficiency—traditional hand-rolled lamb kefta took hours, but pressing seasoned ground meat onto industrial sheet pans and scoring it like brownies cut prep time by seventy percent while feeding twice as many factory workers during lunch breaks.
Regional Twist
In Istanbul's Beyoğlu district, they replace the turmeric with Urfa biber and mix pomegranate molasses directly into the ground chicken, creating darker, tangier kefta that pair with roasted garlic.
📝 Ingredients
Shopping List
- 1 cup (237 ml) cherry tomatoes
- 1 cup (79 ml) fresh cilantro
- 1 cup (79 ml) fresh parsley
- 2 garlic heads
- 1 cup (59 ml) greek yogurt
- 1.5-2 lbs (680 g) ground chicken
- 1 large red onion
- roasted garlic (to taste)
- 2 tsp (10 ml) sumac
- 2 tbsp (30 ml) tomato paste
- 1 large yellow onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cumin (to taste)
- garlic (to taste)
- garlic powder (to taste)
- lemon juice (to taste)
- mayonnaise (to taste)
- 4 tbsp (59 ml) olive oil
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
- smoked paprika (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Preheat oven to 400°F (205°C). 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.
- 2
Grate the onion, squeeze out all liquid with paper towel or cheesecloth. 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 4 tbsp olive oil.
- 4
Bake for 12–15 minutes, then broil for 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.
💡 Pro Tips
- ✓Squeeze grated onion until completely dry using cheesecloth - excess moisture creates steam that prevents proper browning and makes kefta mushy instead of developing a golden crust.techniqueRemove all liquid
- ✓Mix the chicken mixture by hand for exactly 2-3 minutes to develop myosin proteins that bind the meat together, preventing the kefta from crumbling during baking.technique2-3 minutes
- ✓Score the kefta into strips before baking so heat penetrates evenly and creates defined portions that won't tear when serving - unscored sheets cook unevenly with soggy centers.technique1-inch strips
- ✓Broil for the final 2-5 minutes to achieve Maillard browning at 500°F+ surface temperature, which creates the characteristic crispy exterior that contrasts with the tender interior.timing2-5 minutes at 500°F+
- ✓Roast garlic heads for 45-60 minutes until internal temperature reaches 200°F - this converts harsh allicin compounds into sweet, caramelized sugars that create a mellow, spreadable paste.timing45-60 minutes at 200°F internal
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Turkish kefta traditionally requires hand-mixing for exactly 3 minutes to activate proteins—less time creates crumbly, flavorless meat.
Sheet Pan Chicken Kefta Wraps
Get ready to savor the flavor with these Sheet Pan Chicken Kefta Wraps! Juicy ground chicken is seasoned with aromatic spices and herbs, then roasted to perfection on a single sheet pan for minimal cleanup. Wrap them up in warm pita with fresh veggies and a drizzle of tangy yogurt sauce for a quick and mouthwatering dinner that everyone will love!
The Story
These sheet pan kefta were born in 1960s Detroit when Lebanese immigrants discovered American efficiency—traditional hand-rolled lamb kefta took hours, but pressing seasoned ground meat onto industrial sheet pans and scoring it like brownies cut prep time by seventy percent while feeding twice as many factory workers during lunch breaks.
Regional Twist
In Istanbul's Beyoğlu district, they replace the turmeric with Urfa biber and mix pomegranate molasses directly into the ground chicken, creating darker, tangier kefta that pair with roasted garlic.
📝 Ingredients
Shopping List
- 1 cup (237 ml) cherry tomatoes
- 1 cup (79 ml) fresh cilantro
- 1 cup (79 ml) fresh parsley
- 2 garlic heads
- 1 cup (59 ml) greek yogurt
- 1.5-2 lbs (680 g) ground chicken
- 1 large red onion
- roasted garlic (to taste)
- 2 tsp (10 ml) sumac
- 2 tbsp (30 ml) tomato paste
- 1 large yellow onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cumin (to taste)
- garlic (to taste)
- garlic powder (to taste)
- lemon juice (to taste)
- mayonnaise (to taste)
- 4 tbsp (59 ml) olive oil
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
- smoked paprika (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Preheat oven to 400°F (205°C). 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.
- 2
Grate the onion, squeeze out all liquid with paper towel or cheesecloth. 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 4 tbsp olive oil.
- 4
Bake for 12–15 minutes, then broil for 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.
💡 Pro Tips
- ✓Squeeze grated onion until completely dry using cheesecloth - excess moisture creates steam that prevents proper browning and makes kefta mushy instead of developing a golden crust.techniqueRemove all liquid
- ✓Mix the chicken mixture by hand for exactly 2-3 minutes to develop myosin proteins that bind the meat together, preventing the kefta from crumbling during baking.technique2-3 minutes
- ✓Score the kefta into strips before baking so heat penetrates evenly and creates defined portions that won't tear when serving - unscored sheets cook unevenly with soggy centers.technique1-inch strips
- ✓Broil for the final 2-5 minutes to achieve Maillard browning at 500°F+ surface temperature, which creates the characteristic crispy exterior that contrasts with the tender interior.timing2-5 minutes at 500°F+
- ✓Roast garlic heads for 45-60 minutes until internal temperature reaches 200°F - this converts harsh allicin compounds into sweet, caramelized sugars that create a mellow, spreadable paste.timing45-60 minutes at 200°F internal