Sheet Pan Beef Kebabs
Serves 1
Directions
- 1Preheat oven to 400°F.
- 2Add beef, tomato paste, garlic, spices, herbs, onion, and zucchini to a bowl and mix.
- 3Press onto a sheet pan and top with olive oil.
- 4Cut into 1-inch strips with a knife or spatula.
- 5Bake 20–25 minutes until browned.
- 6Combine all salad ingredients and mix.
- 7Place salad in fridge for 10 minutes.
- 8Slice the tops off the garlic heads.
- 9Drizzle with olive oil and a pinch of salt.
- 10Wrap garlic in foil and roast at 400°F for 45–60 minutes.
- 11Add yogurt, mayo, tahini, lemon juice, salt, pepper, paprika, and olive oil to a bowl.
- 12Squeeze in all the roasted garlic.
- 13Mix until smooth and creamy (add water to thin if needed).
Ingredients
- 2 lbs 85/15 ground beef
- 2 tbsp tomato paste
- 8 garlic cloves, minced
- 2.5 tsp paprika
- 2.5 tsp cumin
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp turmeric
- 2 tsp garlic powder
- 0.25 tsp cinnamon
- 0.33 cup parsley, chopped
- 0.33 cup cilantro, chopped
- 1 large yellow onion, grated and squeezed dry
- 0.5 cup grated zucchini, squeezed dry
- 4 tbsp olive oil (for brushing on top)
- 1 cup cherry tomatoes, quartered
- 1 small red onion, thinly sliced
- 0.5 cup cucumber, diced
- 0.25 cup parsley, chopped
- 0.5 tsp dill
- 0.5 lemon juice
- 1 tsp olive oil
- 1 tsp salt
- 0.5 tsp pepper
- 2 garlic heads (roasted - instructions below)
- 1 tbsp olive oil (for roasting)
- 0.5 cup Greek yogurt
- 0.25 cup mayo
- 0.25 cup tahini
- 1 lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp olive oil (in the sauce)
- 2 tsp olive oil (in the sauce)
Equipment
ovensheet panknifespatulabowlfridgefoil
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