Sheetpan Chicken Kefta

• porce: 4 servings

Ingredience

For the Chicken Kefta

1.5 lbs ground chicken

2 medium onions, grated

2 garlic cloves, grated

1/3 cup finely chopped parsley

2 tbsp finely chopped cilantro

2 tbsp finely chopped dill

1.5 tsp kosher salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

For the Roasted Tomato & Herb Salad

1 lb cherry tomatoes

1/2 medium red onion, thinly sliced

1 Fresno chili, thinly sliced (or jalapeño)

1/2 cup finely chopped parsley

1/4 cup finely chopped cilantro

1/4 cup finely chopped dill

1/2 Juice of lemon

2 tbsp olive oil

Kosher salt, to taste

Fresh cracked black pepper, to taste

For the Smoked Paprika Garlic Mayo

1 cup mayonnaise (preferably Kewpie)

1 large garlic clove, grated

1 tsp smoked paprika

For the Wraps

Wrap breads of your choice (e.g., lavash, pita, or flatbread)

Pokyny

Step 1

Set a box grater over a kitchen towel or cheesecloth. Grate the onions, then squeeze out all the liquid, discarding the onion water. Transfer the grated onion to a mixing bowl and combine with grated garlic, parsley, cilantro, dill, salt, black pepper, smoked paprika, cumin, coriander, and turmeric. Using your hands (you may want to wear gloves), mix the spices into the aromatics for about a minute.

Step 2

Add the ground chicken and mix thoroughly for a few minutes until fully combined and cohesive. Using wet hands, spread the mixture evenly into a rectangular, one-inch thick layer on a parchment-lined baking sheet. Score the meat into 1-1 1/4 inch wide kefta portions using a spatula.

Step 3

Scatter the cherry tomatoes around the kefta mixture. Drizzle with olive oil and season with salt and black pepper. Roast at 425°F until the kefta is 90% cooked through and the tomatoes have softened, about 20 minutes. Then, broil for 5-6 minutes until the surface is caramelized.

Step 4

While the kefta roasts, prepare the smoked paprika-garlic mayo. In a bowl, whisk together mayonnaise, grated garlic, and smoked paprika until smooth.

Step 5

For the roasted tomato & herb salad, transfer the roasted tomatoes to a bowl. Add the sliced red onion, Fresno chili, chopped parsley, cilantro, and dill. Squeeze in the lemon juice, drizzle with olive oil, and season with salt and black pepper. Toss to combine.

Step 6

Dip the wrap bread in the juices left in the sheet pan, then assemble each wrap with the chicken kefta (1-2 depending on how hungry you are), the roasted tomato & herb salad, and a generous drizzle of smoked paprika-garlic mayo. Roll up tightly, then toast in a pan over medium-high heat until golden and crisp.

Step 7

Serve immediately.