# Easy Sheet Pan Beef Kabobs

These beef kabobs offer the smoky, charred flavor of grilled kabobs without the need for a grill, perfect for a high-protein, meal-prep friendly Middle Eastern or Mediterranean meal.

- Total time: 55 min
- Cuisine: Mediterranean
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- sheet pan
- knife
- spatula
- oven
- small bowl
- whisk

## 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.

## Source

- Original video: https://www.instagram.com/reel/DPhufFAgCpE/?igsh=MWdtYjBmdmtiMnFsOA==
- Recipe page: https://www.cliprecipe.com/recipe/fa692274-6749-451d-a381-4caf145bce4a
- Extracted: 2026-01-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt