Easy Sheet-Pan Beef Kebabs

Ingredients

• 2 lb Ground beef, 85/15
• 0.25 cup Fresh parsley (Finely chopped)
• 0.5 lemon Lemon zest (Zest of 1/2 lemon)
• 2 tsp Onion powder
• 1.5 tsp Garlic powder
• 1.5 tsp Sea salt
• 0.75 tsp Black pepper
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Ground coriander
• 0.25 tsp Ground cinnamon
• 2 tbsp Olive oil (For the kebab mixture)
• 1 tsp Honey (Optional)
• 0.75 cup Greek yogurt (For the yogurt sauce)
• 0.5 lemon Lemon juice (Juice of 1/2 lemon)
• 1 tbsp Olive oil (For the yogurt sauce)
• 1 tsp Honey (For the yogurt sauce)
• Salt (To taste)
• Black pepper (To taste)
• 1.5 tbsp Fresh dill (Finely chopped; use 1–2 tbsp)
• 1.5 tbsp Fresh parsley (Finely chopped; optional, use 1–2 tbsp)
• Pita bread (Optional, for serving)
• Jasmine rice (Optional, cooked, for rice bowls)
• Tomato (For serving with cucumber; quantity not specified)
• Cucumber (For serving with tomato; quantity not specified)
• Pickled red onion (For serving; quantity not specified)
• Chili oil (Optional, for serving)

Steps

1. 1

   Preheat the oven to 400°F (200°C), positioning an oven rack in the upper third. Line a rimmed sheet pan with parchment paper if desired for easier cleanup.

2. 2

   Add the ground beef, chopped parsley, lemon zest, onion powder, garlic powder, sea salt, black pepper, cumin, smoked paprika, coriander, cinnamon, olive oil, and optional honey to a large bowl.

3. 3

   Mix gently with your hands or a fork just until the seasonings are evenly distributed. Do not overmix, which can make the beef dense.

4. 4

   Transfer the mixture to the prepared sheet pan. Press and pat it into an even slab approximately 3/4 inch thick.

5. 5

   Use a knife to score the beef into kebab-shaped pieces or rows, cutting nearly all the way through but leaving the slab connected.

6. 6

   Bake on the upper-third rack for 10–12 minutes, until the beef is just cooked through. Carefully spoon or drain off any excess rendered fat.

7. 7

   Switch the oven to broil. Broil the beef for 2–5 minutes, watching closely, until the surface is nicely browned. Ensure the center reaches a safe temperature of 160°F (71°C) for ground beef.

8. 8

   While the beef cooks, add the Greek yogurt, lemon juice, olive oil, honey, salt, black pepper, chopped dill, and optional parsley to a bowl. Stir until smooth and combined.

9. 9

   Serve the kebabs in pita or over jasmine rice. Top with yogurt sauce, tomato and cucumber seasoned with a pinch of salt and a drizzle of olive oil, pickled red onion, and optional chili oil.

Notes

The original recipe gives a range of 1–2 tablespoons for the dill and optional parsley. The pita and rice-bowl ingredients are suggested serving components and have no quantities specified. Watch the kebabs carefully during broiling because the surface can brown quickly.

Nutrition per serving

• main
• dinner
• sheet-pan
• baked
• broiled
• beef
• Middle Eastern-inspired
• high-protein