Persian kefta uses ice water to create air pockets that make the meat impossibly tender during baking.
Persian Sheet Pan Beef Kefta Wraps
Dive into a world of vibrant flavors with our Persian Sheet Pan Beef Kefta Wraps! Juicy beef infused with aromatic spices pairs perfectly with a creamy roasted garlic sauce and a refreshing zesty salad. This fuss-free recipe brings the taste of Persia right to your kitchen, making dinner a delicious breeze!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(13)
- 1/3 cup fresh cilantro, chopped (optional) (79.2 ml)optional
- 8 garlic cloves, minced
- 2 garlic heads
- 2 heads of roasted garlic
- Roasted garlic cloves
- Juice of 1/2 lemon
- 1 large or 2 medium yellow onions, grated + squeezed dry
- 1 tsp each: paprika, cumin, salt, pepper
- 1/3 cup fresh parsley, chopped (79.2 ml)
- 1/4 cup fresh parsley, chopped (60 ml)
- fresh chopped parsley/cilantrooptional
- 1/2 large red onion, thinly sliced
- 1 tsp salt, 1 tsp pepper & 2 tsp sumac
🥩Meat & Seafood(1)
- 1.5-2lbs lbs lean ground beef (680-907 g)
🥛Dairy & Eggs(1)
- 1/2 cup Greek yogurt (120 ml)
🫙Pantry Staples(2)
- 4 tbsp olive oil (60 ml)
- 3 tbsp tahini (45 ml)
🧂Spices & Seasonings(8)
- 1 tsp allspice (5 ml)
- 2 tsp black pepper (10 ml)
- 1 tsp cinnamon (5 ml)
- 2 tsp cumin (10 ml)
- 1 tbsp olive oil and 1 tsp salt
- 2 tsp smoked paprika (10 ml)
- 2 tsp salt (10 ml)
- 1 tsp turmeric (5 ml)
📦Other(2)
- 1 cup cherry tomatoes, quartered (240 ml)
- 2 tbsp ice water (30 ml)
👨🍳 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, & roast for 45–60 mins until golden and soft. While the garlic roasts, prep the kefta.
- 2
Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta). In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky & well combined.
- 3
Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top. Careful removing!
- 4
Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl.
- 5
Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices. On lavash/pita: add sauce, kefta, & salad. Roll tight. Crisp the wrap in a lightly oiled skillet.
💡 Pro Tips
- ✓Squeeze grated onion until completely dry using cheesecloth - excess moisture can make kefta release 30-40% more liquid during cooking, creating steam that prevents proper browning.technique30-40% liquid reduction
- ✓Mix the kefta mixture for exactly 2-3 minutes by hand to develop myosin proteins that create the sticky, cohesive texture essential for holding the meat together on the sheet pan.timing2-3 minutes
- ✓Score the kefta into 1-inch strips before baking so portions separate cleanly - unscored meat forms a solid slab that's difficult to portion and creates uneven cooking.technique1-inch strips
- ✓Roast garlic heads at 400°F for 45-60 minutes until the cloves are completely soft and caramelized - undercooked garlic will be sharp and won't mash smoothly into the yogurt sauce.timing45-60 minutes at 400°F
- ✓Broil the kefta for only 2-5 minutes after baking to create the Maillard reaction crust without overcooking the interior - longer broiling dries out the meat and creates a tough texture.timing2-5 minutes broil
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Persian kefta uses ice water to create air pockets that make the meat impossibly tender during baking.
Persian Sheet Pan Beef Kefta Wraps
Dive into a world of vibrant flavors with our Persian Sheet Pan Beef Kefta Wraps! Juicy beef infused with aromatic spices pairs perfectly with a creamy roasted garlic sauce and a refreshing zesty salad. This fuss-free recipe brings the taste of Persia right to your kitchen, making dinner a delicious breeze!
📝 Ingredients
Serves 4🥬Fresh Produce(13)
- 1/3 cup fresh cilantro, chopped (optional) (79.2 ml)optional
- 8 garlic cloves, minced
- 2 garlic heads
- 2 heads of roasted garlic
- Roasted garlic cloves
- Juice of 1/2 lemon
- 1 large or 2 medium yellow onions, grated + squeezed dry
- 1 tsp each: paprika, cumin, salt, pepper
- 1/3 cup fresh parsley, chopped (79.2 ml)
- 1/4 cup fresh parsley, chopped (60 ml)
- fresh chopped parsley/cilantrooptional
- 1/2 large red onion, thinly sliced
- 1 tsp salt, 1 tsp pepper & 2 tsp sumac
🥩Meat & Seafood(1)
- 1.5-2lbs lbs lean ground beef (680-907 g)
🥛Dairy & Eggs(1)
- 1/2 cup Greek yogurt (120 ml)
🫙Pantry Staples(2)
- 4 tbsp olive oil (60 ml)
- 3 tbsp tahini (45 ml)
🧂Spices & Seasonings(8)
- 1 tsp allspice (5 ml)
- 2 tsp black pepper (10 ml)
- 1 tsp cinnamon (5 ml)
- 2 tsp cumin (10 ml)
- 1 tbsp olive oil and 1 tsp salt
- 2 tsp smoked paprika (10 ml)
- 2 tsp salt (10 ml)
- 1 tsp turmeric (5 ml)
📦Other(2)
- 1 cup cherry tomatoes, quartered (240 ml)
- 2 tbsp ice water (30 ml)
👨🍳 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, & roast for 45–60 mins until golden and soft. While the garlic roasts, prep the kefta.
- 2
Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta). In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky & well combined.
- 3
Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top. Careful removing!
- 4
Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl.
- 5
Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices. On lavash/pita: add sauce, kefta, & salad. Roll tight. Crisp the wrap in a lightly oiled skillet.
💡 Pro Tips
- ✓Squeeze grated onion until completely dry using cheesecloth - excess moisture can make kefta release 30-40% more liquid during cooking, creating steam that prevents proper browning.technique30-40% liquid reduction
- ✓Mix the kefta mixture for exactly 2-3 minutes by hand to develop myosin proteins that create the sticky, cohesive texture essential for holding the meat together on the sheet pan.timing2-3 minutes
- ✓Score the kefta into 1-inch strips before baking so portions separate cleanly - unscored meat forms a solid slab that's difficult to portion and creates uneven cooking.technique1-inch strips
- ✓Roast garlic heads at 400°F for 45-60 minutes until the cloves are completely soft and caramelized - undercooked garlic will be sharp and won't mash smoothly into the yogurt sauce.timing45-60 minutes at 400°F
- ✓Broil the kefta for only 2-5 minutes after baking to create the Maillard reaction crust without overcooking the interior - longer broiling dries out the meat and creates a tough texture.timing2-5 minutes broil