Sheet Pan Beef Kabobs
Directions
- 1Chop the onion and process it in a food processor.
- 2Mix ground beef with processed onion and garlic.
- 3Finely mince fresh flat parsley.
- 4Add fresh flat parsley, tomato paste, and a few easy spices (salt, cumin, smoked paprika, Aleppo pepper, cinnamon, oregano, minced serrano pepper) to the meat mixture.
- 5Mix the ingredients thoroughly and let it sit for 30-90 minutes.
- 6Grab a sheet pan, spray it with avocado oil, and spread the meat mixture out evenly across the whole pan to about 1/2 to 3/4 inch thick.
- 7Score the meat with a knife to create individual kabob shapes.
- 8Make little indentations with a spatula to give it that authentic kabob look.
- 9Pop the sheet pan into the oven and bake for 20-22 minutes at 425F.
- 10Slice red onions and tomatoes.
- 11Make a quick salad with tomatoes, onion, parsley, sumac, lemon juice, salt, and pepper.
- 12Prepare the tahini sauce by whisking tahini with grated garlic, lemon juice, cold water, and salt to taste until smooth and creamy.
- 13Remove the kabobs from the oven, spoon out excess liquid, mix with 1 tbsp tomato paste, and brush over the kabobs. Return to the oven to broil for 2.5-3 minutes.
- 14Let the kabobs rest a few minutes before cutting along the score lines.
- 15Grab your favorite lavash or pita bread.
- 16Spread tahini sauce on the lavash.
- 17Top with kabob, salad, fresh parsley, and mint.
- 18Garnish with sumac and roll it up to enjoy.
Ingredients
- 2 lb ground beef
- 1 small white onion
- 3 garlic cloves
- 1 serrano pepper
- 2 tbsp tomato paste
- 0.5 cup chopped parsley
- pinches salt
- 1.5 tsp cumin
- 1 tbsp smoked paprika
- 0.5 tbsp Aleppo pepper
- 0.25 tsp cinnamon
- 1 tsp oregano
- avocado oil
- 0.33 cup tahini
- 1 lemon
- 1 grated garlic clove
- 0.25 cup cold water
- 2 Roma tomatoes
- 0.5 thinly sliced red onion
- 0.33 cup chopped fresh parsley
- 1 tbsp sumac
- 0.5 lemon
- pepper
- lavash or pita
- fresh mint
Equipment
food processorknifecutting boardsheet panspatulaovensmall bowlwhisk
Tips
- Let the kabob mixture sit for 30-90 minutes for best flavor.
- Score the meat mixture with a knife and use a spatula to make indentations for an authentic kabob look.
- Mix the excess liquid from the cooked kabobs with tomato paste and brush it back on before broiling to intensify flavor and achieve a grilled look.
- Slowly add water to the tahini sauce until it is smooth, creamy, and pourable.
- Serve warm lavash or pita with tahini sauce, kabobs, salad, fresh parsley, mint, and a garnish of sumac.
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