Standing in the kitchen in Ramadan is exhausting. It’s not a complaint but I am always trying to get as much done as possible in as little time as possible. And if I can shortcut my way through dinner I will try that. So instead of threading these keftas, I decided to just bake them in the oven alongside some tomatoes. This gave me more time to get on with other food items. The idea of making things on a sheet pan is just genius. Frees me up to complete the dish.
I served these easy sheet pan keftas with sumac onions and also my famous lavash bread. So yummy and easy peasy!
Preparation Time 15 minutes
Marination Time 2-3 hours
Cook Time 20 minutes
Serves 6
Ingredients
Keftas
500 grams chicken mince (or any meat of your choice)
1 onion- peeled and grated- squeeze the water out of it
Handful of chopped coriander
1 tablespoon oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon paprika
1 tablespoon Aleppo chilli flakes
Sauce
1/2 cup mayonnaise
1/2 teaspoon garlic- minced
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon lemon juice
Additional Ingredients
4 tomatoes- quartered
Instructions
Combine all the ingredients for the keftas in a bowl. Mix well and allow to marinate for 2-3 hours or better yet, overnight.
Remove the meat from the fridge 30 minutes before cooking.
Press the meat into half of a lined 9x13 inch baking tray. Then separate them and form them into kebab shapes. Fill the empty space on the baking sheet with quartered tomatoes.
Bake in the oven at 180c for 15 minutes, then broil for 2-3 minutes longer to make them golden brown.
Combine all the ingredients to make the sauce.
Assemble the wraps. Lay a lavash wrap on a plate, fill with the chicken, sauce, sumac onions and tomatoes. Wrap it all up.
Brush the pan drippings on the wraps then grill on both sides in a pan until golden and crispy.
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