Sheet-Pan Charred Meat Pitas
Updated Feb. 24, 2026
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 6(6-inch) pitas with pockets
- Neutral oil, for greasing the pan
- 1small yellow onion, roughly chopped
- ¼cup chopped parsley leaves and stems, plus more for serving
- 4garlic cloves
- 1½teaspoons ground coriander
- 1½teaspoons ground cumin
- ½teaspoon ground allspice (optional)
- 1teaspoon Aleppo chile flakes
- 1pound ground beef (preferably 80 percent lean), or ground lamb
- Kosher salt, such as Diamond Crystal
For the Pitas
For Serving (in Any Combination)
Preparation
- Step 1
Using a small sharp knife, gently cut a slit around the edges of each pita, then gently pull apart to split it into two. Repeat to end up with 8 pita halves (you may need additional pitas later). Lightly grease a large baking sheet.
- Step 2
Make the kofta mixture by adding the onion, parsley, garlic, coriander, cumin, allspice and chile flakes to a food processor or mini chopper and pulsing until the onion, parsley and garlic appear very finely chopped. (Alternatively, finely chop onion and parsley and finely grate the garlic.) Transfer to a medium bowl, add beef and 2 teaspoons salt, and mix very well to evenly combine.
- Step 3
Using a ¼-cup measure, firmly scoop a portion of the kofta mixture against the side of the bowl and transfer to the center of the inner side of each pita. Spread the mixture into a thin, even layer from edge to edge of the pita. Transfer up to 8 pitas to the prepared baking sheet. (It’s OK if the edges of the pitas slightly overlap.) If there is extra kofta mixture left over, repeat the process with additional pita halves. Set the additional pitas aside to broil after the first batch is done.
- Step 4
Place oven rack in upper third of the oven; heat to high broil. Transfer baking sheet to oven and broil, rotating the baking sheet halfway through, until meat is nicely cooked and charred in spots, 5 to 10 minutes.
- Step 5
Serve the pitas topped with a dollop of hummus, labneh or toum, plus more parsley, a combination of whichever veggies you choose and a squeeze of lemon. Drizzle with pomegranate molasses if desired.
- Kofta mixture (without salt) can be made up to 2 days in advance and stored in an airtight container in the fridge or frozen for up to 3 months; thaw in the refrigerator overnight and season with salt before using. The broiled pitas can be stored between sheets of parchment paper in a zip-top freezer bag and frozen for up to 3 months. Reheat from frozen in a 375-degree oven until warmed through.
Private Notes
Comments
Used a mixture of ground white and dark meat chicken rather than beef or lamb. This is an excellent base recipe that can be riffed upon to no end. With the ground chicken, I included chopped parsley + mint, a diced cubanelle pepper, some diced, sautéed red onion, as well as grated garlic and a melange of spices (cumin, coriander, Maras pepper, & smoked paprika). Topped with some homemade tzatziki, red onions, and chopped tomatoes. The directive to spread the meat mixture to the edges of each pita is well taken—otherwise the exposed parts of the pitas run the risk of burning under the broiler.
I've made a similar recipe but instead of using the oven, I cooked the "meat side" on a hot griddle. This prevents the juices from soggying up the pita. Would recommend!
Re: the soggy comments. I heated up the sheet pan in the over and gave it a light spray of EVOO before I put the pita's on it. Pitas were crisp and toasty, dish was delish!
I didn't have pitas, so I just charred a mix of beef and lamb and served it over rice. I also added generous amounts of sumac and za'atar. It is FABULOUS!
@Nancy I charred mine (beef & lamb mix) separately on parchment with a little olive oil, and served it over rice. Fabulous. (I also threw sumac and za'atar into the mix.)
So good! I had no issues with sogginess using directions as written. One note: toum should not be optional. Mandatory.