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1. Preheat oven to 400°F (205°C). Slice the tops off the garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft.
2 piece Garlic heads,
1 tbsp Olive oil (for roasting garlic),
1 tsp Salt (for roasting garlic)
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2. Grate the onion and squeeze out all liquid with a paper towel or cheesecloth to prevent watery kefta. In a large bowl, combine the ground chicken, tomato paste, minced garlic, all spices, parsley, cilantro (if using), and grated onion. Mix with your hands for 2–3 minutes until sticky and well combined.
800 g Ground chicken,
2 tbsp Tomato paste,
8 clove Garlic cloves,
2 tsp Smoked paprika,
2 tsp Cumin,
2 tsp Salt,
2 tsp Black pepper,
1 tsp Turmeric,
2 tsp Garlic powder,
0.3 cup Fresh parsley,
0.3 cup Fresh cilantro,
1.5 piece Yellow onion
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3. Spread the kefta mixture onto a sheet pan in a 1/2-inch thick rectangle. Score into 1-inch strips with a knife. Drizzle evenly with olive oil.
4 tbsp Olive oil
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4. Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
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5. While the kefta bakes, toss the sliced red onion, quartered cherry tomatoes, parsley, salt, pepper, sumac, and lemon juice together in a bowl.
0.5 piece Red onion,
1 cup Cherry tomatoes,
0.2 cup Fresh parsley (for salad),
1 tsp Salt (for salad),
1 tsp Black pepper (for salad),
2 tsp Sumac,
0.5 piece Lemon
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6. Squeeze the roasted garlic cloves into a bowl and mash them. Mix in the mayo, Greek yogurt, lemon juice, paprika, and pepper until smooth.
2 piece Garlic heads,
0.5 piece Lemon,
0.2 cup Mayonnaise,
0.2 cup Greek yogurt,
1 tsp Paprika (for sauce),
1 tsp Black pepper (for sauce)
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7. Lay out lavash or pita and slather with the roasted garlic paprika sauce. Add strips of chicken kefta and top with the fresh salad. Roll tightly. For extra crispiness, cook the wrap in a lightly oiled skillet for 1–2 minutes per side.
4 piece Lavash or pita bread
