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Preheat your oven to 375°F. Prepare a quarter sheet pan by lightly greasing it with avocado oil.

In a small food processor, combine the 1/2 white onion, 1 red bell pepper, and 4 cloves garlic. Blend until the mixture is finely minced and appears liquidy.

Transfer the blended vegetable mixture to a bowl. Use a paper towel to press out and remove as much excess moisture as possible from the vegetables.

In a large bowl, add the 2 pounds ground beef. Add the drained onion/bell pepper/garlic mixture, 1/4 cup chopped parsley, 2 tablespoons tomato paste, 2 teaspoons cumin, 2 teaspoons paprika, 2 teaspoons Aleppo pepper (if using), 1 teaspoon ground black pepper, and 1 1/2 teaspoons kosher salt.

Using your hands, thoroughly mix all the kebab ingredients until they are well incorporated and evenly distributed.

Spread the beef mixture evenly across the greased quarter sheet pan, forming a flat, uniform layer.

Using a knife, score the beef mixture horizontally and vertically to create individual kebab portions, mimicking the appearance of restaurant-style kebabs.

Bake the kebabs in the preheated oven for 20 minutes.

After baking, switch the oven to broil. Broil the kebabs for an additional 4 to 5 minutes, or until the top is golden brown and slightly charred.
Remove the sheet pan from the oven. Carefully cut the beef along the previously scored lines to separate the individual kebab portions.

For the salad, chop the 2 Persian cucumbers, 1/2 red onion, and 2 Roma tomatoes. In a bowl, combine the chopped vegetables with 2 tablespoons sumac, 2 tablespoons red wine vinegar, 2 tablespoons avocado oil, and 1 teaspoon kosher salt. Toss to combine.

For the yogurt sauce, combine 1 cup Greek yogurt, 1 grated Persian cucumber (ensure liquid is pressed out), the juice of 1/2 lemon, and 1/2 teaspoon kosher salt in a bowl. Stir until well mixed.

To serve, take a piece of lavash. Spread a layer of the yogurt sauce, add a portion of the beef kebab, and top with the prepared salad. Roll up the lavash to create a wrap. Alternatively, serve the kebabs and salad over rice or in pita bread.


Preheat your oven to 375°F. Prepare a quarter sheet pan by lightly greasing it with avocado oil.

In a small food processor, combine the 1/2 white onion, 1 red bell pepper, and 4 cloves garlic. Blend until the mixture is finely minced and appears liquidy.

Transfer the blended vegetable mixture to a bowl. Use a paper towel to press out and remove as much excess moisture as possible from the vegetables.

In a large bowl, add the 2 pounds ground beef. Add the drained onion/bell pepper/garlic mixture, 1/4 cup chopped parsley, 2 tablespoons tomato paste, 2 teaspoons cumin, 2 teaspoons paprika, 2 teaspoons Aleppo pepper (if using), 1 teaspoon ground black pepper, and 1 1/2 teaspoons kosher salt.

Using your hands, thoroughly mix all the kebab ingredients until they are well incorporated and evenly distributed.

Spread the beef mixture evenly across the greased quarter sheet pan, forming a flat, uniform layer.

Using a knife, score the beef mixture horizontally and vertically to create individual kebab portions, mimicking the appearance of restaurant-style kebabs.

Bake the kebabs in the preheated oven for 20 minutes.

After baking, switch the oven to broil. Broil the kebabs for an additional 4 to 5 minutes, or until the top is golden brown and slightly charred.
Remove the sheet pan from the oven. Carefully cut the beef along the previously scored lines to separate the individual kebab portions.

For the salad, chop the 2 Persian cucumbers, 1/2 red onion, and 2 Roma tomatoes. In a bowl, combine the chopped vegetables with 2 tablespoons sumac, 2 tablespoons red wine vinegar, 2 tablespoons avocado oil, and 1 teaspoon kosher salt. Toss to combine.

For the yogurt sauce, combine 1 cup Greek yogurt, 1 grated Persian cucumber (ensure liquid is pressed out), the juice of 1/2 lemon, and 1/2 teaspoon kosher salt in a bowl. Stir until well mixed.

To serve, take a piece of lavash. Spread a layer of the yogurt sauce, add a portion of the beef kebab, and top with the prepared salad. Roll up the lavash to create a wrap. Alternatively, serve the kebabs and salad over rice or in pita bread.
