Sheet pan Kebab

30 mins
Serves 6
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Directions

  1. 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.
  2. 2Strain the liquid from the blended vegetables through a fine mesh strainer and squeeze out all the juice.
  3. 3Add the strained vegetables to the ground meat.
  4. 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.
  5. 5Combine all the ingredients thoroughly by hand.
  6. 6Grab a baking sheet and drizzle some oil on it.
  7. 7Transfer the kebab mixture onto the oiled baking sheet and flatten it to about 1/2 inch thick.
  8. 8Using a spatula or pastry cutter, cut the kebab mixture into strips about 1 1/2 inches thick.
  9. 9Score the meat horizontally across the strips.
  10. 10Preheat your oven to 425 degrees Fahrenheit.
  11. 11Place the sheet pan with the kebab into the preheated oven for 15 minutes.
  12. 12While the kebab is baking, chop the tomatoes, and one onion.
  13. 13Add the chopped tomatoes and onion to a bowl.
  14. 14Chop one bunch of parsley, including stems.
  15. 15Add the chopped parsley to the tomatoes and onion.
  16. 16Drizzle a good amount of olive oil over the salad ingredients.
  17. 17Squeeze fresh lemon juice over the salad.
  18. 18Add salt and sumac to the salad.
  19. 19Toss the salad ingredients together.
  20. 20For the tahina sauce, pour about one cup of tahina (sesame paste) into a bowl.
  21. 21Add about one cup of ice-cold water (or more if needed) to the tahina.
  22. 22Add a little bit of salt and fresh squeezed lemon juice to the tahina mixture.
  23. 23Whisk the tahina ingredients together until creamy.
  24. 24After 15 minutes of baking, broil the kebab for about 5 minutes until it's browned.
  25. 25Grab a flat pita, place some kebab on it, add the fresh salad, and drizzle with tahina.
  26. 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.
Sheet pan Kebab | Clip Recipe