Directions
- 1Add parsley, onion, red pepper, garlic cloves, and optionally jalapeño into a food processor.
- 2Blend the ingredients until mushy.
- 3Strain the liquid from the blended mixture through a fine mesh strainer and squeeze out all the juice.
- 4Add the strained vegetable mixture to the ground beef.
- 5Add 1/4 cup tomato paste and spices (1 tsp salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp turmeric) to the meat mixture.
- 6Combine all the ingredients thoroughly.
- 7Drizzle some oil on a baking sheet.
- 8Transfer the kebab mixture to the baking sheet and flatten it to about 1/2 inch thick.
- 9Use a spatula or pastry cutter to cut the kebab mixture into strips, approximately 1 1/2 inches thick.
- 10Score the meat horizontally.
- 11Bake the kebab in a preheated oven at 425°F for 15 minutes.
- 12While the kebab is baking, chop the tomatoes, ensuring to wipe up any excess tomato juice.
- 13Slice the onion.
- 14Add the chopped tomatoes and sliced onion to a bowl.
- 15Chop one bunch of parsley, including the stems.
- 16Add the chopped parsley to the bowl with tomatoes and onion.
- 17Drizzle a good amount of olive oil over the salad ingredients.
- 18Squeeze fresh lemon juice into the salad.
- 19Add salt and sumac to the salad.
- 20Toss the salad to combine all ingredients.
- 21Prepare the tahina sauce by pouring about one cup of tahina into a bowl.
- 22Add about one cup of ice-cold water, a little bit of salt, and fresh squeezed lemon juice to the tahina.
- 23Whisk the tahina ingredients until creamy.
- 24Broil the kebab for about 5 minutes until it is browned.
- 25Grab a flat pita, place two kebab strips on it, add a generous amount of salad, and then drizzle with tahina.
- 26Roll up the laffa and enjoy!
Ingredients
- 1 pound ground beef
- 1 bunch parsley
- 1 large onion
- 1 red pepper
- 3 garlic cloves
- 1 jalapeño
- 0.25 cup tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 2 beefsteak tomatoes
- 1 large onion
- 1 bunch parsley, chopped
- 1 lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1.5 teaspoons sumac
- 1 cup tahina
- 1 cup ice cold water
- 1 lemon juice
- 1 teaspoon salt
- 1 flat pita
Equipment
food processorfine mesh strainerbaking sheetspatulapastry cutterovencutting boardknifelemon squeezerwhiskbowltongs
Tips
- Feel free to use any ground meat of your choice for the kebab.
- If you like things spicy, add an optional jalapeño to the food processor.
- You want your meat to be about 1/2 inch thick when spread on the baking sheet.
- The kebab can also be served over rice with salad and tahina if you skip the bread.
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