Sheetpan Seekh Kebab Wraps

Ingredients

Seekh Kebab

• 2 lbs ground lamb or beef (80/20)
• 3 red onions
• 1/2 cup cilantro
• 1/4 cup mint
• 4 cloves garlic
• 1 1/2 tbsp fresh ginger
• 1 serrano
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper

Roasted Garlic

• 1 bulb garlic
• olive oil
• salt

Chutney Mayo

• 1/2 cup cilantro
• 1/2 cup mint
• 1 juice of lemon
• 1 serrano
• 1/2 tsp cumin
• 1/2 tsp coriander
• to taste salt
• to taste pepper
• 1 cup mayo

Wraps

• of choice wrap bread
• pickles
• tomato
• red onion
• cilantro
• mint

Instructions

1. Wrap garlic bulb in foil with olive oil and salt. Roast at 425°F for 10–15 min.
2. Grate onions, squeeze out all the liquid. Mix with herbs, spices, and meat for 2–3 min until sticky.
3. Spread onto the sheet pan, separate into strips with a spatula, drizzle with oil. Roast alongside the garlic 18–20 min, then broil 4–6 min for char.
4. While the kebabs rest, squeeze roasted garlic into a blender with all chutney mayo ingredients. Blend until smooth.
5. Dip flatbread in pan drippings, layer with kebabs and toppings, drizzle with mayo. Roll tight, place seam side down in a lightly oiled pan, toast until crispy.