Can I use lamb or chicken instead of beef?

Yes. Ground lamb is richer and works in the same quantity. Ground chicken is leaner, so use regular rather than extra-lean mince and cook it to 74C (165F) in the thickest part.

Why do I need to squeeze the vegetables?

Onion and pepper release a lot of water. Removing it keeps the mixture cohesive and lets the kebab brown rather than steam on the tray.

Can I make the kebab ahead?

Yes. Refrigerate the baked kebab for up to 3 days, or freeze portions for up to 2 months. Keep the salad and warmed bread separate, then reheat the kebab before assembling.

Sheet Pan Kebab Wraps with Tahini Recipe

Name: Sheet Pan Kebab Wraps with Tahini
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 600 g ground beef (15 to 20% fat); 200 g yellow onion (roughly chopped); 150 g red bell pepper (roughly chopped); 30 g flat-leaf parsley (leaves and tender stems); 3 cloves garlic; 30 g tomato paste; 4 g ground cumin; 4 g sweet paprika; 2 g ground coriander; 1 g ground allspice; 6 g fine sea salt; 1 g black pepper; 10 ml olive oil (for the tray); 400 g ripe tomatoes (cut into wedges); 100 g red onion (thinly sliced); 15 g flat-leaf parsley (roughly chopped); 15 ml lemon juice; 15 ml extra-virgin olive oil; 2 g ground sumac; 1 g fine sea salt; 160 g tahini; 45 ml lemon juice; 1 clove garlic (finely grated); 2 g fine sea salt; 120 ml ice-cold water (plus more as needed); 6 pieces laffa or large pita breads (warmed)

Prep time

20 min

Cook time

23 min

Total time

43 min

Servings

6 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Sheet Pan Kebab Wraps Without Skewers

These oven-baked kebab wraps deliver the useful parts of a kebab-shop meal at home: browned, warmly spiced meat; a sharp tomato and sumac salad; and creamy lemon tahini. Pressing the mixture into one tray removes the need to shape skewers, while still giving you plenty of browned edges once it finishes under the grill.

The recipe uses ground beef as the default because it is easy to find and stays juicy in a thin sheet-pan layer. Lamb is an equally good substitution when you want a richer wrap. Either way, the main technical step is squeezing the onion and pepper mixture dry before it meets the meat.

Why the Sheet Pan Method Works

The vegetable mixture is drained first. This protects the kebab from excess moisture, which is the main reason ground meat steams instead of browns in the oven.
A thin, even layer cooks predictably. At about 1.5 cm thick, the centre stays juicy while the surface gets enough heat to brown.
The grill finishes the edges. Broiling for just a few minutes adds colour without forcing the whole tray to overcook.
Tahini and salad bring contrast. Lemon tahini adds richness, while the tomato, onion and sumac salad keeps the wrap fresh and bright.

Getting Tender, Well-Browned Kebab

Use beef with some fat rather than extra-lean mince. Mix only until the seasonings and vegetable mixture are distributed; prolonged mixing makes ground meat springy. Press the mixture all the way to the corners in an even layer, then score it before baking so it is easier to portion after resting.

The kebab is ready when the thickest part reaches 71C (160F). Resting for 5 minutes carries it safely to its final temperature and reduces the juices that escape when you cut it. For ground chicken, use a final temperature of 74C (165F).

Tahini Sauce and Wrap Assembly

Tahini can look seized when lemon juice first goes in. Keep whisking and add cold water gradually; it will loosen into a pale, smooth sauce. Stop when it is spoonable rather than thin, because the tomato salad will add moisture once the wrap is assembled.

Warm the laffa or pita briefly so it folds without splitting. Add the tahini first, then kebab and salad, and leave a clear border at the edge of the bread. That sequence helps the wrap hold together and keeps the salad from making the bread soggy too quickly.

Make-Ahead and Serving Ideas

The baked kebab keeps refrigerated for up to 3 days and freezes well in portions for up to 2 months. Store the tomato salad, tahini and breads separately. Reheat the kebab in a hot oven or skillet until piping hot, then assemble fresh wraps.

Serve the wraps with pickled chillies, cucumber, olives or extra herbs. For a different kebab format, try Oven Chicken Kebabs with Fluffy Basmati Rice. Chicken Gyro Wraps with Roasted Garlic Tzatziki offers a distinct Greek-style alternative.