Sheet-Pan Kebab Wrap

Great for: weeknights, meal prep, or feeding a group quickly

Ingredients (serves 3–4)

• 1 bag of Frozen halal beef kebabs 
• 1 red onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• Olive oil
• Salt
• Black pepper
• 1 tsp paprika
• 1 tsp cumin
• Flatbreads or pita
• Cherry tomatoes (optional)

Yogurt Sauce:

• 1 cup plain yogurt
• 1 clove garlic, grated
• Juice of ½ lemon
• Salt
• Handful chopped parsley (optional)

Step 1 — Roast the kebabs (from frozen)

• Preheat the oven to 425°F (220°C).
• Line a sheet pan with foil.
• Toss the sliced veggies with olive oil, salt, pepper, paprika, and cumin. Spread on the pan.
• Place the frozen kebabs directly on top of the vegetables.
• Roast for 20–25 minutes, flipping kebabs halfway, until browned and cooked through.

Step 2 — Make the sauce

• Mix yogurt, garlic, lemon juice, salt, and parsley.

Step 3 — Warm bread

• Warm pita/flatbread in the oven for 2–3 minutes.

Step 4 — Assemble

• Remove kebabs from skewers (if using skewers).
• Pile into warm bread with roasted veggies and drizzle generously with the yogurt sauce.

Optional add-ons:

• Sliced cucumbers
• Pickled onions
• Hummus
• Chili flakes or hot sauce