1Mix ground beef with processed onion and garlic, fresh flat parsley, tomato paste, and spices (salt, cumin, smoked paprika, Aleppo pepper, cinnamon, oregano).
2Mix ground beef with processed onion and garlic, fresh flat parsley, tomato paste, and spices (salt, cumin, smoked paprika, Aleppo pepper, cinnamon, oregano).
3Mix ground beef with processed onion and garlic, fresh flat parsley, tomato paste, and spices (salt, cumin, smoked paprika, Aleppo pepper, cinnamon, oregano).
4Let the meat mixture sit for 30-90 minutes.
5Let the meat mixture sit for 30-90 minutes.
6Let the meat mixture sit for 30-90 minutes.
7Spray a sheet pan with avocado oil.
8Spray a sheet pan with avocado oil.
9Spray a sheet pan with avocado oil.
10Spread the meat mixture evenly across the whole pan until it’s about 1/2 to 3/4 inch thick.
11Spread the meat mixture evenly across the whole pan until it’s about 1/2 to 3/4 inch thick.
12Spread the meat mixture evenly across the whole pan until it’s about 1/2 to 3/4 inch thick.
13Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan.
14Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan.
15Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan.
16Run 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.
17Run 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.
18Run 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.
19Bake for 20-22 minutes at 425F.
20Bake for 20-22 minutes at 425F.
21Bake for 20-22 minutes at 425F.
22Remove from the oven, spoon out the excess liquid into a small bowl & mix with 1 tbsp tomato paste.
23Remove from the oven, spoon out the excess liquid into a small bowl & mix with 1 tbsp tomato paste.
24Remove from the oven, spoon out the excess liquid into a small bowl & mix with 1 tbsp tomato paste.
25Brush the mixture over the kabobs.
26Brush the mixture over the kabobs.
27Brush the mixture over the kabobs.
28Return to the oven to broil for 2.5-3 minutes.
29Return to the oven to broil for 2.5-3 minutes.
30Return to the oven to broil for 2.5-3 minutes.
31Let rest a few minutes before cutting along your score lines.
32Let rest a few minutes before cutting along your score lines.
33Let rest a few minutes before cutting along your score lines.
34For the sauce, whisk together tahini, juice of 1 lemon, 1 grated garlic clove, 1/4 cup cold water, & salt to taste.
35For the sauce, whisk together tahini, juice of 1 lemon, 1 grated garlic clove, 1/4 cup cold water, & salt to taste.
36For the sauce, whisk together tahini, juice of 1 lemon, 1 grated garlic clove, 1/4 cup cold water, & salt to taste.
37Slowly add the water to the tahini sauce until it’s smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.
38Slowly add the water to the tahini sauce until it’s smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.
39Slowly add the water to the tahini sauce until it’s smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.
40For 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.
41For 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.
42For 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.
43To serve, warm lavash or pita, spread the tahini sauce, top with kabob & salad, fresh parsley & mint, and garnish with sumac.
44To serve, warm lavash or pita, spread the tahini sauce, top with kabob & salad, fresh parsley & mint, and garnish with sumac.
45To 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
2 lb ground beef
2 lb ground beef
1 small grated or processed white onion
1 small grated or processed white onion
1 small grated or processed white onion
3 garlic cloves
3 garlic cloves
3 garlic cloves
1 finely minced serrano pepper
1 finely minced serrano pepper
1 finely minced serrano pepper
2 tbsp tomato paste
2 tbsp tomato paste
2 tbsp tomato paste
1 cup chopped parsley
1 cup chopped parsley
1 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
0.33 cup tahini
0.33 cup tahini
0.33 cup tahini
1 lemon, juice of
1 lemon, juice of
1 lemon, juice of
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
salt
salt
salt
2 sliced Roma tomatoes
2 sliced Roma tomatoes
2 sliced Roma tomatoes
0.5 thinly sliced red onion
0.5 thinly sliced red onion
0.5 thinly sliced red onion
0.33 cup chopped fresh parsley
0.33 cup chopped fresh parsley
0.33 cup chopped fresh parsley
1 tbsp sumac
1 tbsp sumac
1 tbsp sumac
0.5 lemon, juice of
0.5 lemon, juice of
0.5 lemon, juice of
pepper
pepper
pepper
lavash or pita
lavash or pita
lavash or pita
fresh parsley
fresh parsley
fresh parsley
mint
mint
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.