Sheet Pan Chicken Kefta with Roasted Garlic Paprika Sauce and Fresh Salad

Name: Sheet Pan Chicken Kefta with Roasted Garlic Paprika Sauce and Fresh Salad
Cook time: 35 min
Ingredients: 200g Ground Chicken; 1/2 tbsp Tomato Paste; 2 cloves of Garlic, minced; 1/2 tsp Smoked Paprika; 1/2 tsp Cumin; 1/2 tsp Salt; 1/2 tsp Pepper (Black); 1/4 tsp Turmeric; 1/2 tsp Garlic Powder; 1/12 cups Parsley, fresh, chopped; 1/12 cups Cilantro, fresh, chopped, optional; 1/4 large Yellow Onion, or 2 medium, grated and squeezed dry; 1 tbsp Olive Oil; 1/2 head of Garlic; 1/4 tbsp Olive Oil; 1/4 tsp Salt; 1/8 large Red Onion, thinly sliced; 1/4 cups Cherry Tomatoes, quartered; 1/16 cups Parsley, fresh, chopped; 1/4 tsp Salt; 1/4 tsp Pepper (Black); 1/2 tsp Sumac; 1/8 lemon of Lemon Juice; Some Roasted Garlic Cloves; 1/16 cups Mayonnaise; 1/16 cups Greek Yogurt; 1/8 lemon of Lemon Juice; 1/4 tsp Paprika; 1/4 tsp Pepper (Black)

This Sheet Pan Chicken Kefta features spiced, hand-pressed ground chicken roasted until golden and served with a creamy roasted-garlic paprika sauce and a bright, tangy fresh salad. Quick to assemble and ideal for wraps or platters, the kefta bakes on a single sheet pan for easy cleanup, then finishes under the broiler for a crisp top. Serve in lavash or pita with the cool sauce and crisp salad for a satisfying weeknight meal with Mediterranean flair.

This Sheet Pan Chicken Kefta features spiced, hand-pressed ground chicken roasted until golden and served with a creamy roasted-ga... Show more

By Ben Chelin · Original recipe

Health Grade

B · Healthy

Time

35 min

Price

1,19 €

Calories

783 kcal

gluten free

high protein

low carb

keto

Method

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. While the garlic roasts, prep the kefta.

Grate the Yellow Onion (or 2 medium, grated and squeezed dry), squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.)

In a large bowl, combine Ground Chicken, Tomato Paste, minced garlic, Smoked Paprika, Cumin, Garlic Powder, Pepper (Black), Parsley (fresh, chopped), Cilantro (fresh, chopped, optional), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined.

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, then broil 2–5 minutes until golden and slightly crisp on top.

While baking, toss Cherry Tomatoes (quartered), thinly sliced Red Onion (thinly sliced), Parsley (fresh, chopped), Salt, Pepper (Black), Sumac, and Lemon Juice in a bowl.

Squeeze Roasted Garlic Cloves into a bowl, mash, then mix with Mayonnaise, Greek Yogurt, Lemon Juice, Paprika, and Pepper (Black) until smooth.

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.