Juicy Sheet Pan Middle Eastern Beef Kebabs

Ingredients

• 2 lb ground beef (85/15 recommended for juiciness)
• 0.5 white onion (blended)
• 1 red bell pepper (blended)
• 4 cloves garlic (blended)
• 0.25 cup parsley (chopped)
• 2 tbsp tomato paste
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp aleppo pepper (optional but recommended)
• 1 tsp ground black pepper
• 1.5 tsp kosher salt (for beef)
• 2 Persian cucumbers (chopped, for salad)
• 0.5 red onion (sliced, for salad)
• 2 roma tomatoes (chopped, for salad)
• 2 tbsp sumac (for salad)
• 2 tbsp red wine vinegar (for salad)
• 2 tbsp avocado oil (for salad)
• 1 tsp kosher salt (for salad)
• 1 cup Greek yogurt (for sauce)
• 1 Persian cucumber (grated, liquid pressed out, for sauce)
• 0.5 lemon (juiced, for sauce)
• 0.5 tsp kosher salt (for sauce)
• lavash (for serving)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a small food processor, blend the 1/2 white onion, 1 red bell pepper, and 4 cloves of garlic until they reach a liquidy consistency.

3. 3

   Transfer the blended vegetable mixture to a bowl and use a paper towel to press out and remove as much moisture as possible.

4. 4

   In a large bowl, combine the 2 lbs of ground beef with the drained onion/pepper/garlic mixture, 1/4 cup chopped parsley, 2 tbsp tomato paste, 2 tsp cumin, 2 tsp paprika, 2 tsp aleppo pepper, 1 tsp ground black pepper, and 1 1/2 tsp kosher salt.

5. 5

   Mix the beef and seasonings very well until fully incorporated; using your hands is recommended for the best texture.

6. 6

   Grease a quarter sheet pan and spread the beef mixture evenly into a flat layer across the entire pan.

7. 7

   Using a knife or spatula, make vertical and horizontal cuts into the raw meat to define the kebab shapes, similar to how they are served in restaurants.

8. 8

   Bake in the preheated oven for 20 minutes.

9. 9

   Turn the oven to broil and cook for an additional 4-5 minutes until the top of the meat is golden brown.

10. 10

    Remove from the oven and re-cut along the horizontal lines previously made to separate the individual kebabs.

11. 11

    To make the salad, combine the 2 chopped Persian cucumbers, 1/2 sliced red onion, and 2 chopped roma tomatoes in a bowl.

12. 12

    Toss the vegetables with 2 tbsp red wine vinegar, 2 tbsp avocado oil, 2 tbsp sumac, and 1 tsp kosher salt.

13. 13

    To make the yogurt sauce, whisk together 1 cup Greek yogurt, 1 grated and drained Persian cucumber, the juice of 1/2 lemon, and 1/2 tsp kosher salt.

14. 14

    To assemble, spread the yogurt sauce onto a piece of warm lavash, add 2-3 kebabs, top with the salad, and fold.

Notes

You can serve these kebabs in lavash, pita, or over rice. Pressing the moisture out of the blended vegetables is a key step to ensure the meat stays firm and doesn't become too watery during baking.

Nutrition per serving

• main
• dinner
• beef
• sheet pan
• baked
• Middle Eastern
• kebab
• easy