Imported from Instagram

Beef Sheet-Pan Kebabs

Name: Beef Sheet-Pan Kebabs
Prep time: 25 min
Cook time: 25 min
Total time: 170 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1350 g Extra-lean ground beef; 1.5 White onion (Blend until smooth; squeeze out as much liquid as possible); 2 Red bell peppers (Approximate edible weight: 300 g); 12 Garlic cloves (Blend with the onion; approximate edible weight: 36 g); 0.75 cup Fresh parsley (Chopped); 6 tbsp Tomato paste; 2 tbsp Ground cumin; 2 tbsp Paprika; 2 tbsp Aleppo pepper; 1 tbsp Black pepper; 1.5 tbsp Salt

Recipe by Shredded & Fed @shreddedandfed · Instagram

Imported by Blak Rabbit on SeeMeCook

High-protein beef kebabs mixed with blended onion, peppers, garlic, parsley, tomato paste, and warm spices. The kebabs are portioned, frozen raw, and baked directly from frozen for convenient freezer meal prep.

6 servings170 minMiddle Eastern

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1350 g Extra-lean ground beef
1.5 White onion (Blend until smooth; squeeze out as much liquid as possible)
2 Red bell peppers (Approximate edible weight: 300 g)
12 Garlic cloves (Blend with the onion; approximate edible weight: 36 g)
0.75 cup Fresh parsley (Chopped)
6 tbsp Tomato paste
2 tbsp Ground cumin
2 tbsp Paprika
2 tbsp Aleppo pepper
1 tbsp Black pepper
1.5 tbsp Salt

Steps

1
Line one or more sheet pans with parchment paper. Leave the parchment attached to the portions during freezing so the raw kebabs do not stick.
2
Place the onion and garlic in a food processor or blender and blend until completely smooth.
3
Transfer the onion-garlic purée to a fine-mesh strainer, cheesecloth, or clean kitchen towel. Press or squeeze firmly to remove as much liquid as possible; excess moisture can make the kebabs loose and watery.
4
Add the ground beef to a large mixing bowl. Add the squeezed onion and garlic mixture, red peppers, chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and salt.
5
Mix gently with your hands or a sturdy spatula just until the ingredients are evenly distributed. Do not knead or overwork the meat, which can make the kebabs dense.
6
Divide the mixture between the parchment-lined sheet pans and press it into an even layer. Score the surface into six portions, or into the desired serving-size kebabs, without cutting through the parchment.
7
Freeze the shaped kebabs until completely solid, ideally for at least 2 hours. Once frozen, separate the scored portions and vacuum-seal them or wrap them airtight, keeping the parchment between the kebab and packaging as needed.
8
When ready to cook, preheat the oven to 375°F (190°C). Place the kebabs on a parchment-lined sheet pan directly from frozen, leaving space between portions.
9
Bake for 16–20 minutes, or until the center of the thickest portion reaches 160°F (71°C) on an instant-read thermometer.
10
Carefully drain any liquid that has collected on the pan. Switch the oven to broil and broil the kebabs for 4–5 minutes, watching closely, until the tops are browned and golden.
11
Serve hot with rice or pita, a sumac salad, and Greek yogurt dip.

Notes

Freeze the raw, portioned kebabs for up to 3 months. Bake directly from frozen; do not thaw first. Keep the parchment attached during freezing to prevent sticking, then remove it after cooking. Serve with rice or pita, sumac salad, and Greek yogurt dip.