Sheet Pan Kebab Wraps

Name: Sheet Pan Kebab Wraps with Ground Meat
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 lb ground meat (beef or lamb); 1 red bell pepper, finely chopped; 1 green chili pepper, finely chopped; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 cup fresh parsley, chopped; 1 tbsp paprika; salt, to taste; black pepper, to taste; 1 red bell pepper, sliced for roasting; 4 large flour tortillas or flatbreads; 1 red onion, thinly sliced (for salad); 2 tomatoes, chopped (for salad); 1/2 cup fresh parsley, chopped (for salad); 1 cup Greek yogurt (for sauce)

Sheet pan kebab wraps are a simplified, baked version of traditional kebabs where seasoned ground meat and roasted vegetables are stuffed into warm tortillas. This hands-off sheet pan method eliminates skewers while maintaining authentic Turkish spice and flavor.

🌍Turkish 🏷️Kebab 🏷️Wrap 🏷️Sheet-pan 🏷️Ground beef Ground lamb

🏷️

-0:00

alexcookjoyonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by alexcookjoy

-0:00

alexcookjoyonTikTok

Ingredients

1 lb ground meat (beef or lamb)
1 red bell pepper, finely chopped
1 green chili pepper, finely chopped
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup fresh parsley, chopped
1 tbsp paprika
salt, to taste
black pepper, to taste
1 red bell pepper, sliced for roasting
4 large flour tortillas or flatbreads
1 red onion, thinly sliced (for salad)
2 tomatoes, chopped (for salad)
1/2 cup fresh parsley, chopped (for salad)
1 cup Greek yogurt (for sauce)

15 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large bowl, combine the ground meat, finely chopped red bell pepper, green chili pepper, onion, minced garlic, and 1 cup of chopped parsley.
3
Season the mixture with paprika, salt, and pepper. Mix everything together thoroughly with your hands until well combined.
4
Line a large baking sheet with parchment paper. Spread the meat mixture evenly across the sheet, pressing it down into a thin, flat rectangle.
5
Use a bench scraper or knife to score the meat into long, individual kebab-sized strips. Place the sliced red bell pepper for roasting on the same baking sheet.
6
Bake for 20-25 minutes, or until the kebab is cooked through and nicely browned on top.
7
While the kebab is baking, prepare the salad by combining the thinly sliced red onion, chopped tomatoes, and 1/2 cup of parsley in a bowl.
8
To assemble, place a warm tortilla on a plate. Add a strip of the cooked kebab and some of the roasted peppers.
9
Top with the fresh onion and tomato salad and a generous dollop of Greek yogurt. Fold and serve immediately.

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Tips & Notes

Pro tips

Don't overmix the ground meat with spices; gently combine to avoid dense, compacted texture—stop as soon as everything is evenly distributed.
Finely chop all vegetables to ensure even cooking and easy wrapping; larger pieces won't soften in the 15–20 minute bake.
Warm tortillas directly over a gas flame or in a dry skillet just before serving to make them pliable and prevent splitting.
Drain rendered fat from the sheet pan after baking; the mixture will be juicy, and excess fat can soak through tortillas.

Substitutions

Ground beef or lamb → ground turkey or chicken (add 1–2 tbsp olive oil to keep moist)
Red and green chili peppers → jalapeños or serrano peppers (adjust quantity to heat preference)
Fresh parsley → fresh cilantro or mint (changes flavor profile slightly but complements the spices)
Paprika → sumac or Aleppo pepper (adds different depth; use same amount)

Storage & make-ahead

Store cooled meat and vegetables in an airtight container for up to 3 days; reheat gently in a 300°F oven before wrapping. Tortillas and fresh toppings are best assembled fresh at serving time.