Crispy Antakya Sheet Pan Kebab Dürüm Tips, FAQ & printable recipe

Tips for success

For extra crispiness, brush the outside of the wraps with a little olive oil before toasting. This helps them brown evenly and adds a subtle richness.

If you don't have a griddle, a cast-iron skillet works beautifully—just make sure it's hot before adding the wraps.

Let the cooked kebab mixture rest for a few minutes before assembling the wraps. This allows the juices to redistribute, making the filling more moist.

When rolling, tuck the ends in tightly to prevent filling from escaping during toasting. A clean, dry work surface helps the bread stick to itself.

Variations

• Chicken Version: Substitute ground chicken or turkey for the beef and lamb. Season with the same spices, but add 1 tablespoon olive oil to the mixture to keep it moist. Cook to 165°F (74°C) internal temperature.
• Spicy Kick: Add 1 teaspoon of red pepper flakes or a minced fresh chili to the meat mixture. For extra heat, drizzle with harissa or hot sauce before wrapping.
• Vegetarian Option: Replace the meat with 1 1/2 cups of cooked lentils or crumbled tempeh. Sauté with the aromatics, then roast with the tomatoes. Omit the meat and adjust seasoning to taste.
• Herb Infusion: Add 1 tablespoon of dried mint or oregano to the meat mixture. Finish with a sprinkle of fresh mint leaves along with the parsley for a refreshing twist.

Storage and make-ahead

Fridge

Store leftover kebab filling and wraps separately in airtight containers in the fridge for up to 3 days.

Freezer

Freeze the cooked kebab filling in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet.

Reheat

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

Leftover kebab mixture and assembled (untoasted) wraps can be stored separately in airtight containers in the refrigerator for up to 3 days.

To reheat, toast the wraps in a hot skillet for 2-3 minutes per side, or microwave the filling alone and serve with fresh flatbread.

The kebab mixture can be prepared up to 24 hours in advance and kept refrigerated. Shape into logs just before roasting.

The sumac onions can also be made ahead and stored in the fridge for up to 2 days. Assemble and toast the wraps just before serving for the best texture.

Serving ideas

Serve the dürüm warm, straight from the griddle, with a side of pickled vegetables or a simple yogurt sauce (if not avoiding dairy). The crisp exterior and juicy filling make it a satisfying meal on its own. For a lighter option, serve with a fresh green salad.

These wraps are perfect for a casual dinner or a party spread. Cut them into smaller pieces for appetizers, or serve whole for a hearty main. The combination of textures—crispy bread, tender meat, and tangy onions—is sure to please a crowd.

Frequently asked questions

Recipe card

Crispy Antakya Sheet Pan Kebab Dürüm

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

• 1 lb ground beef (80% lean)
• 1/2 lb ground lamb
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (plus more for topping)
• 1/2 cup finely chopped green bell pepper
• 2 medium tomatoes, sliced into wedges
• 1 cup sumac red onions (thinly sliced red onion tossed with sumac)
• 4 large flatbreads (dürüm or lavash)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

45 g

Fat

32 g

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