Crispy Antakya Sheet Pan Kebab Dürüm

This Antakya sheet pan kebab dürüm brings the bold flavors of Turkish street food to your home kitchen. Seasoned minced beef and lamb are shaped into long logs, roasted on a sheet pan with tomatoes, then wrapped in flatbread with tangy sumac onions.

A final toast on the griddle gives the wrap a satisfying crunch that contrasts with the juicy, savory filling. It's a complete meal in one pan, perfect for weeknight dinners or casual gatherings.

Antakya, a city in southern Turkey, is known for its rich, spiced kebabs and vibrant meze. This recipe captures the essence of that region in a single sheet pan. The meat mixture is kneaded until it becomes a smooth paste, ensuring a tender, juicy texture.

Roasting the kebab logs alongside tomato wedges allows the flavors to meld and the juices to concentrate. Wrapping it all in flatbread and toasting until crispy creates a dürüm that is both comforting and exciting.

Ingredients

Why this recipe works

The method of kneading the minced meat with aromatics until it emulsifies is key. This creates a sticky, cohesive mixture that holds together during cooking, preventing dry, crumbly kebabs. The fat from the beef and lamb renders as it roasts, basting the meat and keeping it moist.

Roasting the kebab logs on a sheet pan allows for even browning and caramelization. The high heat of the oven mimics the char of a grill, while the pan catches all the savory juices. This one-pan approach simplifies cleanup and lets the tomatoes soften and sweeten alongside the meat.

Notes and substitutions

For the best texture, use ground beef with at least 20% fat and ground lamb with a similar fat content. The fat is essential for a juicy kebab.

If you prefer a leaner option, you can substitute ground turkey, but be aware it will be drier; consider adding a tablespoon of olive oil to the mixture.

Sumac red onions are simply thinly sliced red onions tossed with ground sumac and a pinch of salt. Sumac adds a lemony, tangy flavor that brightens the rich meat.

If you can't find sumac, a squeeze of lemon juice over the onions can mimic the acidity, though the flavor will be slightly different.

• ground lamb: extra ground beef (use 1 1/2 lb total) or ground turkey (cook to 165°F)
• flatbreads: flour tortillas (large, burrito-size) or whole wheat wraps
• sumac red onions: thinly sliced red onion with 1 tbsp lemon juice and 1/2 tsp ground sumac (if available)

Equipment

• Sheet pan
• Mixing bowl
• Griddle or large skillet
• Spatula
• Chef's knife
• Cutting board