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Sheetpan Seekh Kebab Wraps

by @cheffinwithzach
dinnerSouth Asianone-pot
Source: https://www.tiktok.com/t/ZP8pp3gsR

Ingredients

produce
  • mint
  • 3red onions(grated and squeezed dry)
  • 1/2 cupcilantro(finely chopped)
  • 1/4 cupmint(finely chopped)
  • 4 clovesgarlic(grated)
  • 1 1/2 tbspfresh ginger(grated)
  • 1serrano(finely minced)
  • 1 bulbgarlic bulb
  • 1/2 cupcilantro
  • 1/2 cupmint
  • 1lemon juice
  • 1serrano
  • tomato
  • red onion
  • cilantro
protein
  • 2 lbsground lamb or beef(80/20)
dairy
  • 1 cupmayonnaise
grain
  • wrap bread
pantry staple
  • 1 tspsmoked paprika
  • 1 1/2 tspsalt
  • 1/2 tspcumin
  • 1/2 tspcoriander
  • salt
  • pepper(to taste)
  • pickles
  • 1 tspblack pepper
  • 1 tspcumin
  • salt
  • 1 tspcoriander
  • 1 tspgaram masala
other
  • olive oil

Instructions

  1. Wrap garlic bulb in foil with olive oil and salt. Roast at 425°F for 10–15 min.
  2. Grate onions, squeeze out all the liquid. Mix with herbs, spices, and meat for 2–3 min until sticky.
  3. Spread onto the sheet pan, separate into strips with a spatula, drizzle with oil. Roast alongside the garlic 18–20 min, then broil 4–6 min for char.
  4. While the kebabs rest, squeeze roasted garlic into a blender with all chutney mayo ingredients. Blend until smooth.
  5. Dip flatbread in pan drippings, layer with kebabs and toppings, drizzle with mayo. Roll tight, place seam side down in a lightly oiled pan, toast until crispy.