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.
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