Middle Eastern-Style Beef Kebabs on a Sheet Pan

Ingredients

• 2 lb ground beef (An 85/15 blend is recommended for juicier kebabs; leaner beef may also be used.)
• 0.5 white onion (Cut into chunks for processing.)
• 1 red bell pepper (Cut into chunks.)
• 4 garlic cloves (Peeled.)
• 0.25 cup fresh parsley (Chopped.)
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 2 tsp Aleppo pepper (Optional, but recommended.)
• 1 tsp ground black pepper
• 1.5 tsp kosher salt (For the meat mixture.)
• 2 Persian cucumbers (Chopped, for the salad.)
• 0.5 red onion (Sliced, for the salad.)
• 2 Roma tomatoes (Chopped.)
• 2 tbsp sumac (For the salad.)
• 2 tbsp red wine vinegar
• 2 tbsp avocado oil (For the salad.)
• 1 tsp kosher salt (For the salad.)
• 1 cup Greek yogurt (Plain; for the sauce.)
• 1 Persian cucumber (Grated and squeezed to remove as much liquid as possible.)
• 0.5 lemon (Juice for the yogurt sauce.)
• 0.5 tsp kosher salt (For the yogurt sauce.)
• lavash (The publication does not specify a quantity; serve warm, with 2–3 kebabs, yogurt sauce, and salad per wrap.)
• oil for greasing the sheet pan (The source indicates using a greased sheet pan but does not specify the type or quantity.)

Steps

1. 1

   Preheat the oven to 375 °F (190 °C). Grease a quarter-sheet pan.

2. 2

   Place the white onion, red pepper, and garlic in a small food processor. Process until very finely blended and liquid.

3. 3

   Transfer the vegetable mixture to a bowl. Press it with paper towels to remove as much moisture as possible; the mixture will remain somewhat wet.

4. 4

   Place the ground beef in a large bowl. Add the onion, pepper, and garlic mixture, parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and 1 1/2 tsp kosher salt.

5. 5

   Mix thoroughly with clean hands or a spatula until all the ingredients are fully incorporated, without unnecessarily overworking the meat.

6. 6

   Spread the meat mixture evenly over the greased sheet pan, forming a flat layer of uniform thickness.

7. 7

   Using a knife, score horizontal and vertical lines in the meat, imitating the shape of restaurant kebabs. It is not necessary to separate the pieces completely before baking.

8. 8

   Bake for 20 minutes, until the meat is cooked through and firm.

9. 9

   Switch the oven to the broiler setting and broil the meat for 4–5 minutes, until the surface is browned. Watch it closely to prevent burning.

10. 10

    Remove the sheet pan from the oven and cut the meat along the previously scored horizontal lines to separate the kebabs.

11. 11

    To prepare the salad, place the Persian cucumbers, red onion, and Roma tomatoes in a bowl. Add the sumac, red wine vinegar, avocado oil, and 1 tsp kosher salt.

12. 12

    Gently toss until the vegetables are coated with the dressing, taking care not to crush the tomatoes.

13. 13

    To prepare the sauce, mix the Greek yogurt, grated and squeezed cucumber, juice of half a lemon, and 1/2 tsp kosher salt until combined.

14. 14

    To serve, warm the lavash if desired. Spread the yogurt sauce over each piece, place 2–3 kebabs on top, and add salad.

15. 15

    Fold or roll the lavash around the filling and serve immediately.

Notes

The author also suggests serving the kebabs in pita or over rice. For safe cooking, verify that the ground meat reaches 160 °F (71 °C) in the center. The recipe is best served freshly made, while the lavash is warm and the kebab surfaces are browned.

Nutrition per serving

• main course
• Middle Eastern cuisine
• ground beef
• baked
• family meal
• high-protein
• wrap
• pork-free