Directions
- 1Blend onion, bell pepper, garlic, parsley, and jalapeño in a food processor until a thick paste forms.
- 2Squeeze out excess liquid from the vegetable paste.
- 3Combine the squeezed veggie paste with ground meat, tomato paste, salt, pepper, paprika, and turmeric in a bowl and mix well.
- 4Brush a baking sheet with olive oil.
- 5Spread the kebab mixture evenly on the baking sheet to about 1/2 inch thick and score lines on top.
- 6Bake at 425°F (220°C) for 15-20 minutes, then broil for 5 minutes until browned.
- 7Slice tomatoes and chop parsley for the salad.
- 8Combine sliced tomatoes, thinly sliced onion, chopped parsley, olive oil, lemon juice, salt, and sumac in a bowl and toss gently.
- 9Whisk tahini, lemon juice, salt, pressed garlic, and honey in a bowl, gradually adding ice-cold water until creamy and pourable.
- 10Place a portion of the baked kebab on warm flatbread.
- 11Top the kebab with the tomato-herb salad.
- 12Drizzle plenty of the garlic tahini sauce over the kebab and salad.
- 13Roll up the flatbread to create a wrap.
Ingredients
- 1 lb ground meat
- 1 small onion
- 1 red bell pepper
- 3 garlic cloves
- 1 bunch parsley
- 0.25 cup tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tbsp olive or vegetable oil
- 1 tsp turmeric
- 1 small jalapeño
- 2 ripe tomatoes
- 1 large onion
- 3 tbsp olive oil
- 1 juice lemon juice
- 1 tsp salt
- 1.5 tsp sumac
- 1 cup tahini paste
- 1 cup ice-cold water
- 1 juice lemon juice
- 1 tsp salt
- 1 small clove garlic
- 1 tsp honey
- 2 tbsp plain yogurt
- Laffa, pita, or flatbread
Equipment
blenderfood processorclean towellarge bowlbaking sheetknifeovenwhisk
Tips
- For the kebab mixture, do not over-blend the vegetables; small bits should still be visible.
- Squeeze as much liquid as possible from the blended vegetable mixture to ensure the kebab stays moist but not watery.
- When baking the kebab, score lines on top with a knife for easy slicing later.
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