Sheet-Pan Kebab Laffa with Salad and Tahini

Ingredients

• 1 lb ground meat (Beef, lamb, chicken, or any meat you prefer.)
• 1 manojo fresh parsley (With stems; for the kebab.)
• 1 large onion (For the kebab; cut into pieces for blending.)
• 1 red bell pepper (Seeded and cut into pieces.)
• 3 dientes garlic (Peeled.)
• 1 jalapeño (Optional; seed it if you want less heat.)
• 0.25 cup tomato paste
• 1 tsp salt (For the kebab.)
• 1 tsp ground black pepper
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 1 tbsp olive oil (For oiling the sheet pan.)
• 3 beefsteak tomatoes (Cut into wedges; the source indicates 2 to 3 tomatoes. Calculated with 3.)
• 1 large onion (Cut into wedges, for the salad.)
• 1 manojo fresh parsley (Chopped; the stems may be included.)
• 1 lemon juice (The juice of 1 lemon, for the salad.)
• 3.5 tbsp olive oil (For the salad; use 3 to 4 tbsp.)
• 1 tsp salt (For the salad.)
• 1.5 tsp sumac
• 1 cup tahini
• 1 cup ice-cold water (Add more if needed to adjust the consistency.)
• 1 lemon juice (The juice of 1 lemon, for the tahini.)
• 1 tsp salt (For the tahini.)
• laffa or flat pita bread (For serving; the source does not specify a quantity.)

Steps

1. 1

   Preheat the oven to 425 °F (220 °C). Lightly oil a rimmed baking sheet.

2. 2

   Place the parsley, onion, red bell pepper, garlic, and, if desired, the jalapeño in a food processor. Process until very smooth and paste-like.

3. 3

   Pass the vegetable mixture through a fine-mesh strainer. Press and squeeze it very well to remove as much liquid as possible; this helps prevent the kebab from becoming watery.

4. 4

   In a large bowl, combine the drained vegetable mixture with the ground meat, tomato paste, salt, black pepper, paprika, and turmeric. Mix until everything is evenly distributed, without overworking the meat.

5. 5

   Spread the mixture over the oiled sheet pan in an even layer approximately ½ inch (1.3 cm) thick.

6. 6

   Using a spatula, bench scraper, or knife, score the surface into strips or squares approximately 1½ inches wide. Do not separate the pieces; just score them to make serving easier later.

7. 7

   Bake for 15 minutes, until the meat is cooked and juicy. For greater safety, ground meat should reach 160 °F (71 °C) in the center.

8. 8

   Switch the oven to the broil function and broil for 3 to 5 minutes, watching closely, until the surface is browned and lightly toasted.

9. 9

   While the kebab is baking, cut the tomatoes and onion into wedges and chop the parsley for the salad.

10. 10

    Place the tomatoes, onion, and parsley in a bowl. Add the olive oil, lemon juice, salt, and sumac.

11. 11

    Gently toss the salad to coat the vegetables without crushing the tomatoes. Set aside while you finish the sauce.

12. 12

    To prepare the tahini, whisk the tahini with the ice-cold water, lemon juice, and salt. The mixture may thicken at first; continue whisking until creamy and smooth. Add a little more water if needed to achieve a pourable sauce.

13. 13

    Warm the laffa or pita bread slightly, if desired. Place a portion of kebab on top, followed by salad and a generous amount of tahini.

14. 14

    Roll up the bread and serve immediately. You can also omit the bread and serve the kebab over rice with the salad and tahini.

Notes

The source indicates that this recipe yields 4 to 6 servings and is ready in under 30 minutes. The meat can be any type. If not using bread, serve it over rice with salad and tahini. Watch carefully during broiling to prevent burning.

Nutrition per serving

• main course
• street food
• Middle Eastern
• baked
• ready in under 30 minutes
• high-protein
• optional spicy