Sheet Pan Chicken Kofta/Kafta Kebab Wraps

Kebabs from Maxi’s Kitchen.

Ingredients:

Tzatziki:

• 1 mini English cucumber, coarsely grated
• 1 c. Greek yogurt
• 2 + more to taste garlic cloves, minced
• 1 TBSP olive oil
• 1 1/2 tsp. red wine vinegar
• 2 TBSP fresh dill, chopped
• 1 TBSP fresh mint, chopped, optional
• Salt, to taste

Sumac Onions:

• 1/2 red onion, thinly sliced
• 1 TBSP parsley, chopped
• 1 TBSP lemon juice
• 1 TBSP red wine vinegar
• 1 TBSP olive oil
• 2 tsp. Sumac
• 1/2 tsp. salt
• 1/2 tsp. sugar

Sheet Pan Chicken Kofta/Kafta Kebob Wraps:

• 1 lb. ground chicken
• 1/2 c. onion, finely chopped
• 1/4 c. parsley, finely chopped
• 2 TBSP fresh mint, finely chopped
• 3 garlic cloves, finely chopped
• 1 egg
• 1 TBSP coriander
• 1 1/2 tsp. cumin
• 1/2 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 1 pinch ground cloves
• 1/4 tsp. black pepper
• 1 tsp. salt
• 2 TBSP olive oil, divided, for cooking kebabs
• 3-4 Lavash or pita
• Tzatziki (above)
• Sumac onions (above)
• Cucumbers, sliced
• Tomatoes, sliced

Directions:

1. Tzatziki: Grate cucumber and place in a clean dish towel; fold up the sides of the dish towel and over the sink twist the towel to squeeze the liquid out of the cucumber. Add tzatziki ingredients to a bowl and mix to combine. Chill for at least 15 minutes or until ready to serve.
2. Sumac Onions: In a bowl, add the lemon juice through sugar and mix to combine; then add the onions and parsley and toss to combine. Let sit for at least 20 minutes before serving. Mix onions in the marinade a few times.
3. Preheat oven: 425F.
4. Chicken Kofta/Kafta Kebab Mixture: In a medium bowl, mix together the chicken through salt to combine.
5. Prepare Baking Sheet: Line a quarter sheet baking sheet (8×12) with parchment paper, and brush the parchment paper with 1 TBSP olive oil. Spread the chicken mixture onto the oiled parchment paper about 1/2 inch thick, flattening evenly. With a knife or bench scraper, separate into kebabs (about 1 1/4 inch wide), then make indents horizontally across the kebabs every 3/4 inch. Drizzle the remaining 1 TBSP olive oil over the top and brush to coat evenly.
6. Cook Kofta/Kafta Kebab Mixture: Bake on the top rack for 10 minutes, then switch the oven to broil on high and broil for 5-7 minutes until browned and slightly charred on top.
7. Serve: On your lavash or pita, spread tzatziki sauce, then add sliced cucumbers and tomatoes, then top with chicken kofta/kafta kebabs and top the kebabs with the sumac onions.