Crispy Antakya Sheet Pan Kebab Dürüm: One-Pan Dinner Tips, FAQ & printable recipe

Tips for success

For the crispiest dürüm, use a cast-iron skillet or griddle and preheat it thoroughly before adding the wraps.

Press down gently with a spatula while toasting to ensure even contact and browning. If making multiple wraps, keep the toasted ones warm in a low oven (200°F) while toasting the rest.

Let the roasted meat rest for at least 5 minutes before assembling. This not only ensures food safety but also prevents the juices from running out when you slice the wrap.

For extra flavor, brush the outside of the wraps with a little olive oil before toasting—this helps achieve a golden, crispy crust.

Variations

• Spicy Version: Add 1-2 teaspoons of red pepper flakes or a chopped fresh chili to the meat mixture for extra heat. You can also drizzle with a little harissa or hot sauce before rolling.
• Chicken Dürüm: Substitute ground chicken or turkey for the beef and lamb. Use a meat thermometer to ensure the poultry reaches 165°F (74°C). Adjust spices to taste.
• Vegetarian Dürüm: Replace the meat with a mixture of roasted eggplant, zucchini, and mushrooms, seasoned with the same spices. Add crumbled feta or halloumi for richness.
• Herb-Forward: Increase the fresh parsley and add chopped fresh mint or dill to the meat mixture for a brighter, more aromatic flavor profile.

Storage and make-ahead

Fridge

Leftover assembled dürüm can be stored in the refrigerator for up to 2 days.

Freezer

Freeze the roasted kebab meat and sumac onions separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

To reheat, place the dürüm in a dry skillet over medium heat for 2-3 minutes per side, until hot and crispy.

Store leftover kebab meat and sumac onions separately in airtight containers in the refrigerator for up to 3 days. Keep the flatbreads wrapped in plastic or foil at room temperature for up to 2 days, or freeze for longer storage. Assemble and toast fresh when ready to eat.

The kebab meat mixture can be prepared up to 24 hours in advance and kept covered in the refrigerator. You can also roast the meat ahead, let it cool, and refrigerate for up to 3 days. When ready to serve, reheat the meat in a skillet or oven, warm the flatbreads, and assemble.

Serving ideas

Serve the dürüm warm, sliced in half on the diagonal, with extra sumac onions on the side. A squeeze of lemon juice over the filling adds brightness.

This dish pairs well with a simple salad of cucumbers and tomatoes dressed with olive oil and oregano, or with a bowl of cool yogurt mixed with garlic and mint for dipping.

For a heartier meal, serve the dürüm alongside rice pilaf or roasted potatoes. The wraps are also great for making ahead and packing for lunch—just keep the components separate and assemble right before eating.

For a fun dinner party, set up a 'dürüm bar' with all the fillings and let guests build their own.

Frequently asked questions

Recipe card

Crispy Antakya Sheet Pan Kebab Dürüm: One-Pan Dinner

Prep 25 minCook 30 minTotal 55 minServes 6

Ingredients

• 1 lb ground beef (80% lean)
• 1 lb ground lamb
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 tsp paprika
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 ripe tomatoes, cut into wedges
• 1 onion, cut into wedges
• 6 large lavaş flatbreads (or flour tortillas)
• 1 cup sumac onions (thinly sliced red onion tossed with sumac)
• 1/2 cup fresh flat-leaf parsley leaves

Instructions

1. In a large bowl, combine the ground beef, ground lamb, diced red and green bell peppers, diced onion, minced garlic, chopped parsley, paprika, cumin, salt, and black pepper. Knead with clean hands for 2 to 3 minutes until the mixture forms a sticky, cohesive paste.
2. Preheat the oven to 425°F (220°C). Press the meat mixture into long, thin strips along the center of a large rimmed baking sheet. Scatter the tomato wedges and onion wedges around the meat. Roast for 25 to 30 minutes, until the meat is browned and cooked through.
3. Remove the baking sheet from the oven and let the meat rest for 5 minutes. The internal temperature should read at least 160°F (71°C) on an instant-read thermometer. This rest allows the juices to redistribute.
4. Warm the lavaş flatbreads in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven for 5 minutes. Keep them covered with a clean kitchen towel to stay pliable.
5. Lay a warm flatbread on a work surface. Place a portion of the roasted kebab meat along the center, then top with sumac onions, fresh parsley leaves, and a few roasted tomato wedges. Fold the bottom edge over the filling, then roll tightly into a snug cylinder, tucking in the sides as you go.
6. Heat a large griddle or cast-iron skillet over medium-high heat. Place the assembled dürüm seam-side down and toast for 2 to 3 minutes per side, until golden brown and crispy in spots. Press gently with a spatula to ensure even browning.
7. Transfer the toasted dürüm to a cutting board and let rest for 1 minute. Slice in half on a sharp diagonal to reveal the juicy cross-section. Serve immediately, with extra sumac onions on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.