Sheet Pan Turkish Kebab Lavash Wraps aka Adana Dürüm ✨ These were SOOO good — and if you like a bit of spice, you need to make this! 😋⬇️ Ingredients: (2-3 servings) 🥙 Kebabs - 1 lb ground beef (454g) - 1 tbsp olive oil (15ml) - 1 tbsp Turkish red pepper paste (20g) — OR 2 tsp Moroccan red pepper paste (13g) + 2 tsp tomato paste (10g) - 2 tbsp finely grated red bell pepper (30g) - 2 tsp paprika (6g) - 1 tsp ground cumin (3g) - 1/2 tsp black pepper (1g) - 1/4-1/2 tsp cayenne pepper (0.5g-1g, adjust to heat preference) - 1 1/4 tsp salt (7g) - 2 cloves garlic, finely grated (6g) 🥣 Garlic Yogurt Sauce - 1 cup plain Greek yogurt (245g) - 2 garlic cloves, minced (6g) - 1 tbsp lemon juice (15ml) - 1 tbsp olive oil (15ml) - 1/2 tsp salt (3g) - 1/4 tsp black pepper (0.5g) 🥗 Sumac Onions - 1 medium red onion, thinly sliced (150g) - 1 tbsp fresh parsley, chopped (4g) - 1 tbsp lemon juice (15ml) - 1 tbsp olive oil (15ml) - 1 tsp sumac (2g) - 1/2 tsp salt (3g) 🌶️ Roasted Veggies - 1 cup cherry tomatoes (150g) - 2-3 peppers (I used Serrano peppers, adjust to heat preference) - 1 tbsp olive oil (15ml) - 1/4 tsp paprika (1g) - 1/4 tsp salt (1g) 🫓 Red Pepper Rub - 3 lavash breads (about 180g total) - 1 tbsp olive oil (15ml) - 1/4-1/2 tsp cayenne pepper (0.5g-1g) - 1/2 tsp paprika (1g) - 1/2 tsp sumac (1g) - 1/4 tsp salt (1.5g) Instructions 1. Add the ground beef, grated and drained red bell pepper, garlic and all the seasonings listed above in a bowl. Mix until everything is fully combined. 2. Cover and refrigerate for at least 30 minutes. For the best flavor, refrigerate for 2–4 hours. 3. Make the creamy white sauce by mixing the ingredients listed above until smooth and creamy. 4. Make the sumac onions by combining the ingredients listed. Toss gently and set aside. 5. Preheat the oven to 450°F (230°C). Line a sheet pan with parchment paper and lightly grease it with olive oil. 6. Press the kebab mixture evenly onto the sheet pan, about 1/2 inch (1.25cm) thick. 7. With a knife, cut vertically to create individual kebab strips. Using a spatula, gently score diagonal lines across the surface of the meat. Don’t cut all the way through. 8. Arrange the cherry tomatoes and peppers of choice aside the kebabs. Drizzle them with olive oil and season with salt and paprika. 9. Bake for 10–12 minutes, until the meat is cooked through and beginning to brown. 10. Switch the oven to high broil and broil for 2–4 minutes, watching closely, until the kebab is deeply browned and lightly charred along the ridges. 11. Remove the pan from the oven and let it rest for 3–5 minutes. 12. Make the red pepper sauce by mixing the ingredients listed above. 13. Lay the lavash flat and brush the red pepper sauce evenly over one side. 14. Heat a skillet or griddle over medium-high heat. Place the lavash sauce-side down and warm for 20–30 seconds. 15. Flip and warm the other side for 10–15 seconds. Keep the lavash soft and flexible rather than crispy. 16. Place the kebabs in the lavash and spoon the sumac onions over. Add the roasted tomatoes and peppers if desired. Drizzle the yogurt sauce over everything. Then finish with fresh lemon. 17. Fold the sides inward, roll the lavash tightly around the filling, and serve immediately while hot. Enjoy! 😋 #TurkishFood #DinnerIdeas #EasyRecipe #AdanaKebap #TikTokCreatorSearchInsightsIncentive - @theperfectplate.x