Sheet-Pan Kebab Wraps with Creamy Tahini 🔥
Alex Joy (adapted by JojoM)
Oven-baked spiced kebab, fresh tomato–herb salad, and silky garlic tahini wrapped in warm laffa. Street-food flavour at home in under 45 minutes.
Sheet-Pan Kebab Wraps with Creamy Tahini 🔥
Bring the magic of Middle Eastern street food straight to your kitchen! These Sheet-Pan Kebab Wraps deliver juicy, oven-baked spiced meat, a refreshing tomato–herb salad, and a silky garlic tahini drizzle — all wrapped in warm laffa. 🥙✨
🥩 The Sheet-Pan Kebab Magic
No grill? No problem. This oven-baked kebab slab captures the same smoky, caramelised flavour with none of the fuss. The secret? Blending the onion, garlic, pepper, parsley, and spices into a flavour-packed paste — then squeezing out every drop of moisture so your kebab browns beautifully, not steams.
Once spread thinly on a sheet pan, scoring shallow lines helps the heat penetrate evenly and makes slicing easy later. Switch on the broiler for the final 5 minutes to create those irresistible charred edges. 🔥
🧄 The Creamy Garlic Tahini
Tahini transforms into a luscious, nutty sauce with a little ice-cold water and lemon juice. Whisk slowly until it turns pale, thick, and glossy — then thin to your desired pourable texture. Add yogurt if you prefer a creamier, milder taste. The tahini ties everything together, cooling down the spices while adding richness.
🍅 The Zesty Tomato–Herb Salad
A simple toss of ripe tomatoes, onions, fresh parsley, lemon, olive oil, salt, and sumac brings brightness and crunch. This refreshing salad cuts through the richness of the kebab and tahini, balancing every bite.
🌯 Bringing It All Together
Warm your laffa or pita for a few seconds so it’s soft and pliable. Lay down slices of the juicy kebab, spoon over the tomato–herb salad, and drizzle plenty of creamy tahini. Add a sprinkle of chilli flakes, a few pickles, or fresh parsley for a final flourish.
Roll it up and enjoy that perfect balance of smoky, tangy, creamy, and herby flavours — a satisfying street-style wrap made right in your home oven. 🙌
💡 Pro Tips
- Squeeze your blended veg paste well — it’s the key to achieving that golden crust.
- Keep the kebab layer around 1.2 cm thick for even cooking.
- Broil at the end for extra caramelisation.
- Use ice-cold water for silky tahini.
- Swap beef for lamb or chicken for variation — all work beautifully.
⭐ What People Are Saying
Bibi: “Oh yes to kebab! Loved the tahini with the lemony salad — so fresh.” 🌿
Rafa: “Toast the wrap next time for extra crunch 😉 Otherwise, flavours are banging.”
Nelson: “Tasted like proper street food at home. Broil step made the edges perfect.”
Kamil: “Used halal beef — turned out great and super easy for a weeknight.”
❓ FAQ
Can I use chicken instead of beef or lamb?
Absolutely! Use minced chicken or turkey, keeping the slab about 1.2 cm thick to stay juicy. Broil briefly for golden colour.
What if I don’t have sumac?
Mix extra lemon juice with a splash of vinegar for tang and a pinch of paprika for colour.
How do I make it spicier?
Add fresh chilli to the veg paste or extra chilli flakes — or finish with your favourite hot sauce. 🌶️
Is the recipe halal?
Yes, just use halal-certified meat and vinegar without alcohol.
Can I grill this instead of baking?
Definitely. Press onto skewers or a tray and grill over medium-high heat, flipping once, until lightly charred.
A feast of smoky, tangy, and creamy goodness — these Sheet-Pan Kebab Wraps with Creamy Tahini are proof that bold street food flavours can be achieved right from your oven. 🔥
Sheet-Pan Kebab Wraps with Creamy Tahini 🔥
Alex Joy (adapted by JojoM)Oven-baked spiced kebab, fresh tomato–herb salad, and silky garlic tahini wrapped in warm laffa. Street-food flavour at home in under 45 minutes.
Chef's Tips
Squeeze the veg paste very well; excess liquid makes the kebab steam, not brown.
Score shallow lines on the kebab slab for easier slicing and better browning.
Switch to grill/broil for the final 5 minutes to get charred edges.
Thin tahini gradually with ice-cold water until smooth and pourable.
Warm the laffa or pita briefly so the wraps are soft and flexible.
Swap beef for lamb or chicken; keep the slab about 1.2 cm thick for even cooking.
Tools Used
Oven
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Ingredients
Kebab Mixture
Tomato–Herb Salad
Garlic Tahini Sauce
To Serve
Instructions
Prep the Kebab Slab
- 1
Heat oven to 220°C/425°F (top & bottom heat, no fan). Lightly oil a sheet pan.
- 2
Blend onion, pepper, garlic, parsley, and jalapeño for 10–15 seconds until a coarse paste.
- 3
Squeeze the paste very well in a clean towel to remove excess liquid.
- 4
In a bowl, mix ground meat with the squeezed veg paste, tomato paste, salt, pepper, paprika, and turmeric until slightly sticky (1–2 min).
- 5
Spread mixture on the oiled pan to about 1.2 cm (½-inch) thick; score shallow lines on top.
Bake & Broil
- 1
Bake 15–20 minutes until just cooked through.
- 2
Switch to grill/broil and brown for 5 minutes until edges are caramelised. Rest 5 minutes, then slice along the score lines.
Tomato–Herb Salad
- 1
Toss tomatoes, onion, parsley, lemon juice, olive oil, salt, and sumac. Set aside.
Garlic Tahini Sauce
- 1
Whisk tahini, lemon juice, salt, garlic, and honey. Drizzle in ice-cold water while whisking until smooth and pourable; fold in yogurt if using.
Assemble
- 1
Warm laffa/pita. Layer sliced kebab, spoon over salad, and drizzle plenty of tahini. Add chilli flakes/pickles and wrap.
Comments & Reviews
Bibi
10/28/2025
Oh yes to kebab! Loved the tahini with the lemony salad—so fresh.
Rafa
10/28/2025
Toast the wrap next time for extra crunch 😉 Otherwise, flavours are banging.
Nelson
10/28/2025
Tasted like proper street food at home. Broil step made the edges perfect.
Kamil
10/28/2025
Used halal beef—turned out great and super easy for a weeknight.
Nutrition Facts
Serving Size: 1 wrap with ~120 g kebab, salad & 2 tbsp tahini
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
