Sheet Pan Beef Kabobs

Name: Sheet Pan Beef Kabobs
Cuisine: Mediterranean
Ingredients: 2 lb ground beef; 1 small white onion; 3 garlic cloves; 1 serrano pepper; 2 tbsp tomato paste; 0.5 cup chopped parsley; 2 pinches salt; 1.5 tsp cumin; 1 tbsp smoked paprika; 0.5 tbsp Aleppo pepper; 0.25 tsp cinnamon; 1 tsp oregano; avocado oil; 2 Roma tomatoes; 0.5 red onion; 0.33 cup fresh parsley; 1 tbsp sumac; 0.5 lemon juice; pepper; 0.33 cup tahini; 1 lemon; 1 grated garlic clove; 0.25 cup cold water; lavash or pita

Serves 1

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Sheet Pan Beef Kabobs

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Serves 1

Directions

1Cut the onion into pieces and process it in a food processor.
2Chop fresh flat parsley.
3Combine ground beef, processed onion and garlic, fresh flat parsley, tomato paste, salt, cumin, smoked paprika, Aleppo pepper, cinnamon, and oregano in a plate.
4Mix the ingredients thoroughly.
5Let the mixture sit for 30-90 minutes.
6Brush a sheet pan with avocado oil.
7Spread the meat mixture evenly across the sheet pan, about 1/2 to 3/4 inch thick.
8Score the meat with a knife to create vertical lines.
9Make indentations along the scored lines with a spatula to give it an authentic kabob look.
10Place the sheet pan with the kabobs into the oven and bake for 20-22 minutes.
11Slice red onion and Roma tomatoes.
12Combine sliced tomatoes, red onion, chopped fresh parsley, sumac, and lemon juice in a bowl.
13Mix the salad ingredients.
14Prepare the tahini sauce by whisking tahini, grated garlic, lemon juice, cold water, and salt.
15Remove the kabobs from the oven, spoon out excess liquid, and mix it with 1 tbsp tomato paste.
16Brush the tomato paste mixture over the kabobs and broil for 2.5-3 minutes.
17Let the kabobs rest for a few minutes before cutting along the score lines.
18Warm lavash or pita bread.
19Spread tahini sauce on the lavash, top with kabob, salad, and a sprinkle of sumac.
20Roll up the lavash to create a wrap.

Ingredients

2 lb ground beef
1 small white onion
3 garlic cloves
1 serrano pepper
2 tbsp tomato paste
0.5 cup chopped parsley
2 pinches salt
1.5 tsp cumin
1 tbsp smoked paprika
0.5 tbsp Aleppo pepper
0.25 tsp cinnamon
1 tsp oregano
avocado oil
2 Roma tomatoes
0.5 red onion
0.33 cup fresh parsley
1 tbsp sumac
0.5 lemon juice
pepper
0.33 cup tahini
1 lemon
1 grated garlic clove
0.25 cup cold water
lavash or pita

Equipment

food processorknifecutting boardsheet panpastry brushovenspatulasmall bowlwhisk

Tips

Let the kabob mixture sit for 30-90 minutes to enhance flavor.
Scoring the meat and making indentations gives an authentic kabob look.
Broiling after initial baking intensifies flavor and gives a grilled look and taste.
Slowly add water to the tahini sauce until it is smooth, creamy, and pourable.

Sheet Pan Beef Kabobs

Serves 1

fb.watch

Sheet Pan Beef Kabobs

fb.watch

Serves 1

Directions

1Cut the onion into pieces and process it in a food processor.
2Chop fresh flat parsley.
3Combine ground beef, processed onion and garlic, fresh flat parsley, tomato paste, salt, cumin, smoked paprika, Aleppo pepper, cinnamon, and oregano in a plate.
4Mix the ingredients thoroughly.
5Let the mixture sit for 30-90 minutes.
6Brush a sheet pan with avocado oil.
7Spread the meat mixture evenly across the sheet pan, about 1/2 to 3/4 inch thick.
8Score the meat with a knife to create vertical lines.
9Make indentations along the scored lines with a spatula to give it an authentic kabob look.
10Place the sheet pan with the kabobs into the oven and bake for 20-22 minutes.
11Slice red onion and Roma tomatoes.
12Combine sliced tomatoes, red onion, chopped fresh parsley, sumac, and lemon juice in a bowl.
13Mix the salad ingredients.
14Prepare the tahini sauce by whisking tahini, grated garlic, lemon juice, cold water, and salt.
15Remove the kabobs from the oven, spoon out excess liquid, and mix it with 1 tbsp tomato paste.
16Brush the tomato paste mixture over the kabobs and broil for 2.5-3 minutes.
17Let the kabobs rest for a few minutes before cutting along the score lines.
18Warm lavash or pita bread.
19Spread tahini sauce on the lavash, top with kabob, salad, and a sprinkle of sumac.
20Roll up the lavash to create a wrap.

Ingredients

2 lb ground beef
1 small white onion
3 garlic cloves
1 serrano pepper
2 tbsp tomato paste
0.5 cup chopped parsley
2 pinches salt
1.5 tsp cumin
1 tbsp smoked paprika
0.5 tbsp Aleppo pepper
0.25 tsp cinnamon
1 tsp oregano
avocado oil
2 Roma tomatoes
0.5 red onion
0.33 cup fresh parsley
1 tbsp sumac
0.5 lemon juice
pepper
0.33 cup tahini
1 lemon
1 grated garlic clove
0.25 cup cold water
lavash or pita

Equipment

food processorknifecutting boardsheet panpastry brushovenspatulasmall bowlwhisk

Tips

Let the kabob mixture sit for 30-90 minutes to enhance flavor.
Scoring the meat and making indentations gives an authentic kabob look.
Broiling after initial baking intensifies flavor and gives a grilled look and taste.
Slowly add water to the tahini sauce until it is smooth, creamy, and pourable.