Sheet Pan Chicken Kebabs

In a food processor, combine the onion, red bell pepper, and garlic. Pulse until finely diced.

Place the diced vegetable mixture onto a cheesecloth or clean kitchen towel and squeeze out as much excess water as possible.

In a large bowl, add the ground chicken, the squeezed vegetable mixture, chopped coriander, paprika, cumin, salt, pepper, chili powder, turmeric, and olive oil.

Using your hands, mix everything together until well combined and the mixture becomes slightly sticky and changes color.

Lightly grease a sheet pan. Add the chicken mixture and press it down evenly to cover the bottom of the pan.

Use your fingers to create indentations across the surface. Then, use a spatula to divide the mixture into 8 equal kebab strips.

Bake in a preheated oven at 190°C (375°F) for 20-25 minutes, until golden brown and cooked through.

While the kebabs are baking, prepare the garlic sauce. In a small bowl, combine the Greek yogurt, light mayonnaise, garlic powder, dried dill, salt, pepper, and lemon juice.

Add a splash of water and mix until the sauce reaches your desired consistency.

To serve, warm a Lebanese wrap and spread a layer of garlic sauce on it. Place two chicken kebabs on top, followed by your salad of choice, and another drizzle of garlic sauce.

Fold the wrap and enjoy immediately.