Crispy Antakya Sheet Pan Kebab Dürüm Step-by-step instructions

Before you start

Preheat the oven to 425°F (220°C). Have a large sheet pan ready (no need to grease it). Prepare the sumac red onions by tossing thinly sliced red onion with ground sumac and a pinch of salt; set aside.

Chop the parsley, mince the garlic, and finely chop the onion and green bell pepper. Measure the spices. Make sure the ground meats are cold from the refrigerator.

Instructions

Prep and Roast

1. 1Make the Kebab Mixture
   In a large bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, chopped parsley, chopped green bell pepper, kosher salt, and black pepper. Knead with your hands until the mixture is emulsified and feels like a sticky paste, about 2 minutes.
   Look for The mixture should be well combined and slightly tacky.
   Tip Use cold meat to keep the texture tender.
2. 2Shape the Kebab Logs
   Press the meat mixture into long, thin kebab logs (about 1 inch wide and 6 inches long) directly onto an ungreased sheet pan. Arrange the tomato wedges and any extra onion wedges around the meat.
   Look for The logs should be evenly shaped for even cooking.
   Tip Wet your hands slightly to keep the meat from sticking.
3. 3Roast the Kebab
   Drizzle the olive oil over the meat and tomatoes. Roast in a preheated 425°F (220°C) oven for 20-25 minutes, until the meat is browned and cooked through, and the tomatoes are soft and charred at the edges.
   Look for The meat should be deeply browned and the tomatoes juicy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If using a convection oven, check at 20 minutes.

At the end of this phase, the kebab logs should be evenly browned and cooked through, with a rich, savory aroma filling the kitchen. The tomatoes should be soft and slightly charred.

The meat should register 160°F (71°C) on an instant-read thermometer. The pan will have a layer of rendered fat and juices—this is flavor, so don't discard it.

Assemble and Wrap

4. 4Top with Sumac Onions
   Remove the sheet pan from the oven. Scatter the sumac red onions and additional fresh parsley over the hot kebab logs. The residual heat will soften the onions slightly.
   Look for The onions will wilt slightly and release their tangy aroma.
   Tip Taste a bit of the onion mixture—it should be bright and tangy.
5. 5Assemble the Wraps
   Place a flatbread on a work surface. Spoon a portion of the kebab mixture, including some roasted tomatoes and sumac onions, down the center of the bread. Fold the sides over the filling and roll tightly into a snug wrap.
   Look for The wrap should be secure and compact.
   Tip Don't overfill—you want a tight roll that won't fall apart.

The sumac onions should be vibrant and tangy, wilting slightly from the heat of the meat. The wraps should be tightly rolled, with no gaps. The flatbread should be pliable and easy to fold. If the bread tears, it may be too dry; a quick pass over a hot skillet can make it more pliable.

Toast and Serve

6. 6Toast the Wraps
   Heat a griddle or large skillet over medium-high heat. Place the wraps seam-side down and toast for 2-3 minutes per side, until golden brown and crispy. Press gently with a spatula to ensure even browning.
   Look for The exterior should be crisp and lightly charred in spots.
   Tip Toast in batches if needed to avoid crowding the pan.
7. 7Slice and Serve
   Transfer the toasted wraps to a cutting board. Let them rest for 2 minutes, then slice each in half on a diagonal. Serve immediately while hot and crispy.
   Look for The cross-section reveals juicy meat and vibrant onions.
   Tip A serrated knife works best for a clean cut.

The wraps should be golden brown with crispy, charred spots. When sliced, the cross-section should reveal juicy, succulent meat and crimson sumac onions. The aroma should be intensely savory with a hint of char. The wraps should be served immediately to preserve the crispness.

Common mistakes

A common mistake is overworking the meat mixture, which can make the kebabs tough. Knead just until the ingredients are combined and the mixture feels sticky—about 2 minutes.

Another pitfall is undercooking the meat; always check the temperature. When toasting the wraps, avoid overcrowding the pan, as this traps steam and makes them soggy. Use a hot griddle and toast in batches.

How to tell it’s done

The kebab logs are done when they reach an internal temperature of 160°F (71°C) on an instant-read thermometer. The exterior should be deeply browned and the juices should run clear.

The tomatoes should be soft and caramelized at the edges. The wraps are done when they are golden brown and crispy on both sides, with a slight give when pressed.

• Ground meat: 160°F (71°C) in the thickest part