Sheet Pan Beef Kebab Wraps are an easy 30 minute dinner made with juicy spiced ground beef kebabs baked on one sheet pan. Wrapped in soft pita with tomatoes, pickles, red onion, pickled turnips and creamy garlic sauce, they taste just like your favorite kebab shop wrap made at home.
Sheet Pan Beef Kebab Wraps Recipe
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There's a little shawarma spot we love, and these wraps were inspired by their kebab wraps. They have all those same bold flavors, but they're so easy to make at home thanks to our sheet pan kebab trick.
These are perfect for busy weeknights, casual get-togethers or packing for lunch. Set out all the toppings and let everyone wrap up their own. It's like a kebab shop night at home!
What are Sheet Pan Beef Kebab Wraps
These wraps are inspired by the kebab wraps you'd get at a Middle Eastern or shawarma restaurant. Lean ground beef is mixed with fresh parsley and warm spices like cumin, coriander, oregano and a touch of cinnamon. The meat is pressed onto a sheet pan, cut into kebabs and baked until golden, then tucked into a soft pita wrap with fresh and pickled veggies and drizzled with garlic sauce.
What to Serve with
- Greek Salad (Horiatiki)
- Crab Stuffed Mushrooms
- Dill Pickle Chopped Salad
- Cream of Mushroom Soup
- Loaded Baked Potato Slices
Ingredients
- Ground Beef - we recommend lean ground beef so the kebabs aren't greasy. You can also use ground lamb or a mix of beef and lamb.
- Fresh Parsley - adds a fresh, bright flavor. Chop it very finely so it mixes evenly into the meat.
- Spices - garlic powder, cumin, coriander, oregano, onion powder, salt and pepper give the kebabs their classic flavor.
- Cinnamon - optional, but a pinch adds a subtle warmth that's traditional in many kebab recipes.
- Pita Bread - soft pita bread, naan or large flour tortillas all work great.
- Toppings - thinly sliced tomatoes, pickles, red onion and pickled turnips (the bright pink pickles you find at shawarma shops) add the perfect crunch and tang.
- Yogurt - we love to make our garlic sauce with a combination of yogurt and mayonnaise to keep it healthy. The yogurt adds the perfect creamy texture and pop of tangy flavor.
- Mayonnaise - this gives the sauce an extra rich and creamy texture. If you prefer you can omit the mayonnaise and use only yogurt for the sauce.
- Garlic - we recommend fresh garlic. Chopped garlic from a jar or garlic powder will not give you the same great flavor as fresh garlic. Use a handheld grater to shred the garlic or very finely mince the garlic.
- Lemon Juice - this gives the garlic sauce a hint of lemon flavor that pairs perfectly with the kebabs and salad.
- Salt
How to Make Sheet Pan Beef Kebab Wraps
Full Printable Recipe at Bottom of page
Prepare the Kebab
- Preheat oven to 400°F. Grease a large rectangle sheet pan (18x13 inches) or large baking dish with oil or cooking spray. Set aside.
- In a large bowl add ground beef, parsley, garlic powder, cumin, coriander, oregano, onion powder, cinnamon (optional), salt and pepper. Mix well until everything is combined.
- Add the meat mixture to the sheet pan. Use your hands or a spatula to flatten the mixture and evenly spread it out over the pan. Depending on the size of pan used flatten the mixture to about ½" thickness.
- Use a spatula to cut the meat into the kebab shape about 1 ½" thickness (cut short-ways on the tray) to make 8-12 kebabs. You do not need to space the kebabs out, they will shrink when cooking. Optional: use the spatula to score the top of the meat to create notches for a design.
- Place in preheated oven and bake 18-20 minutes or until cooked through and the tops are golden brown. Internal temperature should be 160°F.
Prepare the Garlic Sauce
- Prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate until ready to serve.
Assemble and Serve
- Assemble the wraps by adding one or two kebabs to the pita bread, top with lettuce, tomatoes, pickles, red onion, pickled turnips, and drizzle garlic sauce on top. Roll up the pita and enjoy!
Tips for the Best Wraps
- Use Lean Beef - lean ground beef keeps the kebabs juicy without leaving a lot of grease in the pan. Ground beef should be cooked to 160°F.
- Spread It Evenly - press the meat into an even layer so all the kebabs cook at the same rate. Thin spots will overcook while thick spots take longer.
- Cut Before Baking - slicing the meat into strips before it goes in the oven makes it so easy to separate the kebabs after baking. No need to shape each kebab by hand!
- Drain the Pan - the meat will release some liquid while baking. Carefully spoon or pour it off so the kebabs brown instead of steam.
- Broil for Color - for that grilled look, broil on low for 1-2 minutes at the end, keeping a close eye on it.
- Make the Sauce First - the garlic sauce gets even more flavorful as it sits in the fridge, so make it first (or up to 3 days ahead).
FAQ
You can reheat in the microwave until warmed through or reheat in the oven.
Once fully cooled, store in a Ziploc bag or airtight sealed container in the fridge for up to 3 days.
Yes, you can freeze fully cooked kebabs. Once fully cooled place them in a freezer safe Ziploc bag or container up to 2 months. Place a piece of parchment paper between layers so they do not stick together. Reheat in the oven or microwave when ready to serve.
Yes, you can prepare the kebabs and garlic sauce in advance and store them in the fridge. Just before serving remove the kebab from the fridge and bake following the recipe directions.
Bake at 400°F for 18-20 minutes, until cooked through and golden brown on top. Ground beef should reach 160°F.
Broil the kebabs on low for 1-2 minutes at the end, keeping a close eye on them so they don't burn.
Pita wraps are our favorite, but naan or flatbread work too. Add tomatoes, pickles, lettuce, red onion, pickled turnips and a drizzle of garlic sauce.
More Easy Pita Wraps
Enjoy!
- Sab
Sheet Pan Beef Kebab Wraps
Ingredients
- 8-10 Pita bread (or naan bread)
Beef Kebabs
- 2 lb lean ground beef
- 2 tablespoon fresh parsley (finely chopped)
- 2 teaspoon garlic powder
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon oregano
- 1 teaspoon onion powder
- ¼ teaspoon cinnamon (optional)
- 2 teaspoon salt
- 1 teaspoon black pepper
GARLIC SAUCE
- ½ cup plain yogurt
- 3 tablespoon mayonnaise
- 4 cloves garlic (finely minced)
- 1 tablespoon lemon juice (freshly squeezed)
- ½ teaspoon salt
TOPPINGS
- Tomatoes (thinly sliced)
- Pickles
- Red onion (thinly sliced)
- Pickled turnips
- Lettuce
Instructions
Prepare the Kebab
- Preheat oven to 400°F. Grease a large rectangle sheet pan (18x13 inches) or large baking dish with oil or cooking spray. Set aside.
- In a large bowl add ground beef, parsley, garlic powder, cumin, coriander, oregano, onion powder, cinnamon (optional), salt and pepper. Mix well until everything is combined.
- Add the meat mixture to the sheet pan. Use your hands or a spatula to flatten the mixture and evenly spread it out over the pan. Depending on the size of pan used flatten the mixture to about ½" thickness.
- Use a spatula to cut the meat into the kebab shape about 1 ½" thickness (cut short-ways on the tray) to make 8-12 kebabs. You do not need to space the kebabs out, they will shrink when cooking. Optional: use the spatula to score the top of the meat to create notches for a design.
- Place in preheated oven and bake 18-20 minutes or until cooked through and the tops are golden brown. Internal temperature should be 160°F.
Prepare the Garlic Sauce
- Prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate until ready to serve.
Assemble and Serve
- Assemble the wraps by adding one or two kebabs to the pita bread, top with lettuce, tomatoes, pickles, red onion, pickled turnips, and drizzle garlic sauce on top. Roll up the pita and enjoy!
Nutrition
Tony says
This is a game changer and so easy to make! No need for takeout, tastes amazing.