Juicy Oven-Baked Beef Kebabs

Ingredients

• 2 lb ground beef (85/15 recommended for extra juiciness)
• 0.5 white onion (for processing)
• 1 red bell pepper (for processing)
• 4 cloves garlic (for processing)
• 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
• 2 Persian cucumbers (chopped, for the salad)
• 0.5 red onion (sliced, for the salad)
• 2 Roma tomatoes (chopped, for the salad)
• 2 tbsp sumac (for the salad)
• 2 tbsp red wine vinegar (for the salad)
• 2 tbsp avocado oil (for the salad)
• 1 tsp kosher salt (for the salad)
• 1 cup Greek yogurt (for the sauce)
• 1 Persian cucumber (grated and squeezed of excess liquid, for the sauce)
• 0.5 lemon (juiced, for the sauce)
• 0.5 tsp kosher salt (for the sauce)
• lavash bread (for serving)

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a small food processor, blend the white onion, red bell pepper, and garlic cloves until finely minced and watery.

3. 3

   Transfer the 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, place the ground beef along with the onion/pepper/garlic mixture, chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and kosher salt.

5. 5

   Mix very well by hand until all ingredients are completely incorporated.

6. 6

   Spread the meat mixture evenly in a flat layer onto a greased quarter sheet pan.

7. 7

   Using a knife or spatula, make horizontal and vertical cuts in the raw meat to form rectangles, mimicking the appearance of restaurant-style kebabs.

8. 8

   Bake for 20 minutes. Then, turn on the broiler and cook for an additional 4-5 minutes until the top is browned.

9. 9

   Remove from the oven and carefully drain any excess fat or juices from the pan.

10. 10

    Cut the meat along the previously marked horizontal lines to separate the kebabs.

11. 11

    To prepare the salad, mix the chopped cucumbers, sliced red onion, and Roma tomatoes in a bowl. Dress with red wine vinegar, avocado oil, sumac, and salt.

12. 12

    For the yogurt sauce, combine the Greek yogurt, grated cucumber (squeezed dry), juice from half a lemon, and salt.

13. 13

    To assemble, spread some yogurt sauce onto a warm lavash bread, add 2 or 3 kebabs, a portion of salad, and fold. Serve immediately.

Notes

It is essential to remove the excess liquid from the processed vegetables and drain the fat from the pan after baking to prevent the meat from boiling instead of roasting. You can substitute lavash bread with pita or serve over basmati rice.

Nutrition per serving

• main course
• middle eastern
• sheet pan
• beef
• kebab
• quick dinner
• healthy