Sheet pan Kebab
Directions
- 1In a food processor, blend parsley (including stems), one large onion, one red pepper, a few garlic cloves, and an optional one jalapeño until mushy.
- 2Strain the liquid from the blended vegetables through a fine mesh strainer and squeeze out all the juice.
- 3Add the strained vegetables to the ground meat.
- 4Add 1/4 cup of tomato paste and the spices (1 tsp salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp turmeric) to the meat and vegetable mixture.
- 5Combine all the ingredients thoroughly by hand.
- 6Grab a baking sheet and drizzle some oil on it.
- 7Transfer the kebab mixture onto the oiled baking sheet and flatten it to about 1/2 inch thick.
- 8Using a spatula or pastry cutter, cut the kebab mixture into strips about 1 1/2 inches thick.
- 9Score the meat horizontally across the strips.
- 10Preheat your oven to 425 degrees Fahrenheit.
- 11Place the sheet pan with the kebab into the preheated oven for 15 minutes.
- 12While the kebab is baking, chop the tomatoes, and one onion.
- 13Add the chopped tomatoes and onion to a bowl.
- 14Chop one bunch of parsley, including stems.
- 15Add the chopped parsley to the tomatoes and onion.
- 16Drizzle a good amount of olive oil over the salad ingredients.
- 17Squeeze fresh lemon juice over the salad.
- 18Add salt and sumac to the salad.
- 19Toss the salad ingredients together.
- 20For the tahina sauce, pour about one cup of tahina (sesame paste) into a bowl.
- 21Add about one cup of ice-cold water (or more if needed) to the tahina.
- 22Add a little bit of salt and fresh squeezed lemon juice to the tahina mixture.
- 23Whisk the tahina ingredients together until creamy.
- 24After 15 minutes of baking, broil the kebab for about 5 minutes until it's browned.
- 25Grab a flat pita, place some kebab on it, add the fresh salad, and drizzle with tahina.
- 26Roll up the laffa with the kebab, salad, and tahina inside.
Ingredients
- 1 lb ground meat
- 1 bunch parsley
- 1 large onion
- 1 red pepper
- 3 garlic cloves
- 1 jalapeño
- 0.25 cup tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp turmeric
- 3 beefsteak tomatoes
- 1 large onion
- 1 bunch parsley, chopped
- 1 lemon lemon juice
- 4 tbsp olive oil
- 1 tsp salt
- 1.5 tsp sumac
- 1 cup tahina (sesame paste)
- 1 cup ice-cold water
- 1 lemon lemon juice
- 1 tsp salt
- Laffa or flat pita
Equipment
food processorfine mesh strainerbaking sheetspatula or pastry cutterovencutting boardknifebowllemon squeezerwhisk
Tips
- This is one of the best tasting kebab laffas you will ever have, made in under 30 minutes.
- Feel free to use any ground meat of your choice.
- The meat mixture should be about 1/2 inch thick when spread on the baking sheet.
- Also amazing over rice with salad + tahina if you skip the bread.
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