Crispy Antakya Sheet Pan Kebab Dürüm: One-Pan Dinner

This Antakya Sheet Pan Kebab Dürüm brings the bold, smoky flavors of southern Turkey to your weeknight table with minimal fuss. Spiced ground beef and lamb roast on a sheet pan with tomatoes and onions, then roll into warm lavaş with tangy sumac onions and fresh parsley.

A final toast on the griddle gives each wrap a crispy, golden exterior that shatters with every bite. It's a complete, satisfying meal that feels both rustic and special, yet comes together in under an hour.

The magic of this dürüm lies in the contrast: juicy, charred kebab meat against the crisp, warm flatbread, with bright, tangy sumac onions cutting through the richness. Roasting the meat on a sheet pan means less hands-on time and more flavor development, as the meat browns in its own juices alongside sweet roasted tomatoes.

Rolling everything into a tight wrap and toasting it until crunchy transforms simple ingredients into a street-food-style experience at home. This recipe is perfect for a family dinner or casual gathering, offering a hands-on, interactive meal that everyone will love.

Ingredients

Why this recipe works

Roasting the kebab meat on a sheet pan allows for maximum surface contact with the hot pan, promoting deep browning and caramelization. The high oven heat renders the fat and creates a crusty exterior while keeping the interior moist and juicy.

This method also lets the tomatoes and onions roast alongside, concentrating their sweetness and adding a savory depth to the final dish.

Toasting the assembled dürüm on a griddle is the final touch that elevates it from a simple wrap to a crispy, golden parcel. The direct heat crisps the flatbread, creating a satisfying crunch that contrasts with the tender filling. This step also warms the bread thoroughly, melding the flavors together and making each bite cohesive and delicious.

Notes and substitutions

The recipe uses a mix of ground beef and lamb for a rich, complex flavor, but you can use all beef if preferred. Choose 80% lean ground beef for the best balance of juiciness and flavor.

The vegetables—bell peppers, onion, and garlic—are finely diced and kneaded into the meat, adding moisture and aromatic sweetness. Fresh flat-leaf parsley provides a bright, herbaceous note.

Lavaş is a thin, soft flatbread that is ideal for dürüm. If you can't find it, large flour tortillas or even Greek pita (warmed and split) work well. Sumac onions are essential for their tangy, lemony flavor; if sumac is unavailable, a quick pickle of red onion in lemon juice and salt is a good substitute. The recipe is easily scaled up or down.

• ground lamb: Use all ground beef or ground turkey (adjust cooking temperature to 165°F for poultry).
• lavaş flatbreads: Use large flour tortillas or Greek pita bread, warmed before rolling.
• sumac onions: If sumac is unavailable, use thinly sliced red onion tossed with lemon juice and a pinch of salt.
• fresh parsley: Use fresh cilantro or a mix of mint and parsley for a different herbal note.

Equipment

• Large rimmed baking sheet
• Mixing bowl
• Chef's knife and cutting board
• Large griddle or cast-iron skillet
• Tongs
• Aluminum foil