Easy Sheet Pan Beef Kabobs

Name: Easy Sheet Pan Beef Kabobs
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 lb ground beef; 1 small grated or processed white onion; 3 garlic cloves; 1 finely minced serrano pepper; 2 tbsp tomato paste; 1 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; 0.33 cup tahini; 1 lemon, juice of; 1 grated garlic clove; 0.25 cup cold water; salt; 2 sliced Roma tomatoes; 0.5 thinly sliced red onion; 0.33 cup chopped fresh parsley; 1 tbsp sumac; 0.5 lemon, juice of; pepper; lavash or pita; fresh parsley; mint

55m

Serves 1

instagram.com

Easy Sheet Pan Beef Kabobs

instagram.com

55m

Serves 1

Directions

1Mix ground beef with processed onion and garlic, fresh flat parsley, tomato paste, and spices (salt, cumin, smoked paprika, Aleppo pepper, cinnamon, oregano).
2Let the meat mixture sit for 30-90 minutes.
3Spray a sheet pan with avocado oil.
4Spread the meat mixture evenly across the whole pan until it’s about 1/2 to 3/4 inch thick.
5Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan.
6Run the side of your knife or a spatula along each edge of the cuts to smooth and round them out, so each strip looks like an individual kabob.
7Bake for 20-22 minutes at 425F.
8Remove from the oven, spoon out the excess liquid into a small bowl & mix with 1 tbsp tomato paste.
9Brush the mixture over the kabobs.
10Return to the oven to broil for 2.5-3 minutes.
11Let rest a few minutes before cutting along your score lines.
12For the sauce, whisk together tahini, juice of 1 lemon, 1 grated garlic clove, 1/4 cup cold water, & salt to taste.
13Slowly add the water to the tahini sauce until it’s smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.
14For the salad, toss 2 sliced Roma tomatoes, 1/2 thinly sliced red onion, 1/3 cup chopped fresh parsley, 1 tbsp sumac, juice of 1/2 lemon, salt & pepper.
15To serve, warm lavash or pita, spread the tahini sauce, top with kabob & salad, fresh parsley & mint, and garnish with sumac.

Ingredients

2 lb ground beef
1 small grated or processed white onion
3 garlic cloves
1 finely minced serrano pepper
2 tbsp tomato paste
1 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
0.33 cup tahini
1 lemon, juice of
1 grated garlic clove
0.25 cup cold water
salt
2 sliced Roma tomatoes
0.5 thinly sliced red onion
0.33 cup chopped fresh parsley
1 tbsp sumac
0.5 lemon, juice of
pepper
lavash or pita
fresh parsley
mint

Equipment

sheet panknifespatulaovensmall bowlwhisk

Tips

Let the meat mixture sit for 30-90 minutes for best flavor.
Score the meat mixture with a knife and use a spatula to round out the edges to give it an authentic kebab look.
Spoon out excess liquid from the pan, mix it with tomato paste, and brush over the kabobs before broiling to intensify flavor and achieve a grilled look.
Slowly add water to the tahini sauce until it is smooth, creamy, and pourable, adjusting lemon or salt as needed.

Easy Sheet Pan Beef Kabobs

55m

Serves 1

instagram.com

Easy Sheet Pan Beef Kabobs

instagram.com

55m

Serves 1

Directions

1Mix ground beef with processed onion and garlic, fresh flat parsley, tomato paste, and spices (salt, cumin, smoked paprika, Aleppo pepper, cinnamon, oregano).
2Let the meat mixture sit for 30-90 minutes.
3Spray a sheet pan with avocado oil.
4Spread the meat mixture evenly across the whole pan until it’s about 1/2 to 3/4 inch thick.
5Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan.
6Run the side of your knife or a spatula along each edge of the cuts to smooth and round them out, so each strip looks like an individual kabob.
7Bake for 20-22 minutes at 425F.
8Remove from the oven, spoon out the excess liquid into a small bowl & mix with 1 tbsp tomato paste.
9Brush the mixture over the kabobs.
10Return to the oven to broil for 2.5-3 minutes.
11Let rest a few minutes before cutting along your score lines.
12For the sauce, whisk together tahini, juice of 1 lemon, 1 grated garlic clove, 1/4 cup cold water, & salt to taste.
13Slowly add the water to the tahini sauce until it’s smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.
14For the salad, toss 2 sliced Roma tomatoes, 1/2 thinly sliced red onion, 1/3 cup chopped fresh parsley, 1 tbsp sumac, juice of 1/2 lemon, salt & pepper.
15To serve, warm lavash or pita, spread the tahini sauce, top with kabob & salad, fresh parsley & mint, and garnish with sumac.

Ingredients

2 lb ground beef
1 small grated or processed white onion
3 garlic cloves
1 finely minced serrano pepper
2 tbsp tomato paste
1 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
0.33 cup tahini
1 lemon, juice of
1 grated garlic clove
0.25 cup cold water
salt
2 sliced Roma tomatoes
0.5 thinly sliced red onion
0.33 cup chopped fresh parsley
1 tbsp sumac
0.5 lemon, juice of
pepper
lavash or pita
fresh parsley
mint

Equipment

sheet panknifespatulaovensmall bowlwhisk

Tips

Let the meat mixture sit for 30-90 minutes for best flavor.
Score the meat mixture with a knife and use a spatula to round out the edges to give it an authentic kebab look.
Spoon out excess liquid from the pan, mix it with tomato paste, and brush over the kabobs before broiling to intensify flavor and achieve a grilled look.
Slowly add water to the tahini sauce until it is smooth, creamy, and pourable, adjusting lemon or salt as needed.