Sheet Pan Beef Kabobs

Serves 1
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Directions

  1. 1Cut the onion into pieces and process it in a food processor.
  2. 2Cut the onion into pieces and process it in a food processor.
  3. 3Cut the onion into pieces and process it in a food processor.
  4. 4Chop fresh flat parsley.
  5. 5Chop fresh flat parsley.
  6. 6Chop fresh flat parsley.
  7. 7Combine ground beef, processed onion and garlic, fresh flat parsley, tomato paste, salt, cumin, smoked paprika, Aleppo pepper, cinnamon, and oregano in a plate.
  8. 8Combine ground beef, processed onion and garlic, fresh flat parsley, tomato paste, salt, cumin, smoked paprika, Aleppo pepper, cinnamon, and oregano in a plate.
  9. 9Combine ground beef, processed onion and garlic, fresh flat parsley, tomato paste, salt, cumin, smoked paprika, Aleppo pepper, cinnamon, and oregano in a plate.
  10. 10Mix the ingredients thoroughly.
  11. 11Mix the ingredients thoroughly.
  12. 12Mix the ingredients thoroughly.
  13. 13Let the mixture sit for 30-90 minutes.
  14. 14Let the mixture sit for 30-90 minutes.
  15. 15Let the mixture sit for 30-90 minutes.
  16. 16Brush a sheet pan with avocado oil.
  17. 17Brush a sheet pan with avocado oil.
  18. 18Brush a sheet pan with avocado oil.
  19. 19Spread the meat mixture evenly across the sheet pan, about 1/2 to 3/4 inch thick.
  20. 20Spread the meat mixture evenly across the sheet pan, about 1/2 to 3/4 inch thick.
  21. 21Spread the meat mixture evenly across the sheet pan, about 1/2 to 3/4 inch thick.
  22. 22Score the meat with a knife to create vertical lines.
  23. 23Score the meat with a knife to create vertical lines.
  24. 24Score the meat with a knife to create vertical lines.
  25. 25Make indentations along the scored lines with a spatula to give it an authentic kabob look.
  26. 26Make indentations along the scored lines with a spatula to give it an authentic kabob look.
  27. 27Make indentations along the scored lines with a spatula to give it an authentic kabob look.
  28. 28Place the sheet pan with the kabobs into the oven and bake for 20-22 minutes.
  29. 29Place the sheet pan with the kabobs into the oven and bake for 20-22 minutes.
  30. 30Place the sheet pan with the kabobs into the oven and bake for 20-22 minutes.
  31. 31Slice red onion and Roma tomatoes.
  32. 32Slice red onion and Roma tomatoes.
  33. 33Slice red onion and Roma tomatoes.
  34. 34Combine sliced tomatoes, red onion, chopped fresh parsley, sumac, and lemon juice in a bowl.
  35. 35Combine sliced tomatoes, red onion, chopped fresh parsley, sumac, and lemon juice in a bowl.
  36. 36Combine sliced tomatoes, red onion, chopped fresh parsley, sumac, and lemon juice in a bowl.
  37. 37Mix the salad ingredients.
  38. 38Mix the salad ingredients.
  39. 39Mix the salad ingredients.
  40. 40Prepare the tahini sauce by whisking tahini, grated garlic, lemon juice, cold water, and salt.
  41. 41Prepare the tahini sauce by whisking tahini, grated garlic, lemon juice, cold water, and salt.
  42. 42Prepare the tahini sauce by whisking tahini, grated garlic, lemon juice, cold water, and salt.
  43. 43Remove the kabobs from the oven, spoon out excess liquid, and mix it with 1 tbsp tomato paste.
  44. 44Remove the kabobs from the oven, spoon out excess liquid, and mix it with 1 tbsp tomato paste.
  45. 45Remove the kabobs from the oven, spoon out excess liquid, and mix it with 1 tbsp tomato paste.
  46. 46Brush the tomato paste mixture over the kabobs and broil for 2.5-3 minutes.
  47. 47Brush the tomato paste mixture over the kabobs and broil for 2.5-3 minutes.
  48. 48Brush the tomato paste mixture over the kabobs and broil for 2.5-3 minutes.
  49. 49Let the kabobs rest for a few minutes before cutting along the score lines.
  50. 50Let the kabobs rest for a few minutes before cutting along the score lines.
  51. 51Let the kabobs rest for a few minutes before cutting along the score lines.
  52. 52Warm lavash or pita bread.
  53. 53Warm lavash or pita bread.
  54. 54Warm lavash or pita bread.
  55. 55Spread tahini sauce on the lavash, top with kabob, salad, and a sprinkle of sumac.
  56. 56Spread tahini sauce on the lavash, top with kabob, salad, and a sprinkle of sumac.
  57. 57Spread tahini sauce on the lavash, top with kabob, salad, and a sprinkle of sumac.
  58. 58Roll up the lavash to create a wrap.
  59. 59Roll up the lavash to create a wrap.
  60. 60Roll up the lavash to create a wrap.

Ingredients

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