Quick and Easy Dinner
This is a hearty dish that will leave you full and satisfied, and it’s absolutely delicious. Here are the top reasons we believe you’ll love it:
- The recipe is simple and quick (ready in just 30 minutes)
- The meat is juicy and seasoned with Mediterranean flavors, but you can adjust the spices to your taste
- You can use tortillas, flatbreads, or even make your own skillet bread
- The roasted meat can be stored in the fridge or frozen for later
- It’s a perfect dish for on-the-go, work lunches, outings, or a quick lunch or dinner
Serving ideas
This roasted beef is excellent served with skillet bread or wrapped in a large tortilla. For a side, we recommend:
- Fresh lettuce leaves (for example, romaine hearts)
- Crisp fresh cucumber, either large or mini
- tomatoes and onion
- A little feta cheese for a Mediterranean touch
- Homemade tzatziki sauce for extra freshness
- This tzatziki-feta spread is also delicious on its own
Storing and freezing
The Sheet Pan Kebab Wrap is best assembled fresh, but the meat can be stored separately.
Store the cooked meat in an airtight container in the refrigerator for up to 3 days. Reheat before serving in the microwave or in a pan.
You can also freeze the meat. Store it in a freezer bag or freezer-safe container. Keep in the freezer for up to 2 months.
How to make Sheet Pan Kebab Wrap at home (video)
Check this short video to master making Sheet Pan Kebab Wrap at home.
Next, try these wraps
Made in paid collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
-
meat
Place the red bell pepper, onion, and garlic into a food processor or chopper. Pulse until finely chopped. Transfer the vegetables to a sieve and gently press them through a fine strainer to remove any excess liquid. Add the drained vegetables to a large bowl with the ground meat. Add salt, pepper, the remaining spices, tomato paste, olive oil, and parsley if desired. Mix until everything is well combined into a uniform mixture.
-
roast
Line a 10" × 12" (25 cm × 30 cm) baking tray with parchment paper. Place a rack in the middle of the oven and preheat to 430 °F (220 °C) using top and bottom heat. Spread the meat evenly across the tray to a uniform thickness, then cut it along the shorter side into eight strips of equal thickness, about 1.5" (4 cm) wide. Place the tray in the oven and bake for 10 minutes. Then switch the oven to broil (top heat), move the rack to the top position, and bake for an additional 3–5 minutes until the meat is nicely browned. If necessary, drain most of the liquid after the first 10 minutes of baking.
-
sauce
For the sauce, mix together the tahini, Greek yogurt, paprika, and tomato paste. Season with additional salt to taste. Set aside until ready to use.
-
serve
Remove the meat from the oven and transfer it to a plate. Trim the tortillas into squares if desired. Lightly toast them in a pan, then optionally place one side on the baking tray where the meat was cooked to pick up extra flavor. Spread the sauce on that side, then add the meat, fresh vegetables, feta cheese, and tzatziki.
