Easy Beef Sheet Pan (Adana Style) Kebabs
Easy Beef Sheet Pan (Adana Style) Kebabs
Ingredients
For the Kebab
- 1/2 red bell pepper, large, deseeded and deveined
- 2 garlic cloves
- 1/4 cup parsley
- 1 1/2 pounds ground beef, 80% lean
- 1 tablespoon kosher salt, more to taste
- 1 1/2 teaspoons hot paprika
- 1 1/2 teaspoons crushed Aleppo pepper, or red pepper flakes
- 1 teaspoon black pepper, freshly ground
- 1-2 tomatoes, quartered (optional)
- 3-4 serrano peppers, (optional)
- 1 tablespoon olive oil, for greasing
- 1/4 cup beef stock, or as needed
For the Sumac Tomato Salad
- 1 yellow onion, medium, thinly sliced
- 1 tomato, medium, thinly sliced
- 1/4 cup parsley, roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon sumac
For Assembly
- 4 lavash, or large tortillas
Instructions
- 1
Finely mince the red bell pepper, garlic cloves, and 1/4 cup of parsley for the kebab mixture.
⏱️ 5 min
- 2
Place the minced bell pepper, garlic, and parsley mixture into a mesh strainer lined with cheesecloth. Squeeze out the excess liquid using your hands or by pressing with a spoon. This step is crucial for preventing a watery kebab mixture.
⏱️ 3 min
- 3
In a large bowl, combine the squeezed vegetable mixture with the ground beef, kosher salt, hot paprika, crushed Aleppo pepper (or red pepper flakes), and freshly ground black pepper.
⏱️ 2 min
- 4
Mix the ingredients thoroughly with your hands or a wooden spoon until everything is fully combined and the spices are evenly distributed throughout the meat. Do not overmix.
⏱️ 3 min
- 5
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 6
Lightly grease a 9x13 inch sheet pan with olive oil.
⏱️ 1 min
- 7
Transfer the prepared ground meat mixture to the greased sheet pan.
⏱️ 1 min
- 8
Using your hands, press the meat mixture into an even layer across the baking sheet. If you plan to roast tomatoes and serrano peppers alongside the kebabs, leave a two-inch space on one side of the pan.
⏱️ 2 min
- 9
With a wooden spatula or a bench scraper, make indentations across the meat mixture to define individual kebab portions. This helps with even cooking and serving.
⏱️ 1 min
- 10
If desired, place the quartered tomatoes and serrano peppers in the reserved space on the sheet pan.
⏱️ 1 min
- 11
Bake the kebabs on the center rack of the preheated oven for 18 to 22 minutes.
⏱️ 22 min•🌡️ 400
- 12
While the kebabs are baking, prepare the sumac tomato salad. In a medium bowl, combine the thinly sliced yellow onion, thinly sliced tomato, and roughly chopped parsley. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of sumac. Toss gently to combine.
⏱️ 5 min
- 13
After the initial baking time, carefully remove the sheet pan from the oven. Pour about 1/4 cup of beef stock (or just enough to cover the bottom of the pan) around the kebabs. This helps keep them moist and adds flavor.
⏱️ 1 min
- 14
Return the sheet pan to the oven and bake for an additional 2 to 4 minutes, or until the kebabs are golden brown and cooked through. An internal temperature of 160°F (71°C) is ideal for ground beef.
⏱️ 4 min•🌡️ 400
- 15
For a more caramelized exterior, you can broil the kebabs on high for 30 seconds to 1 minute, watching carefully to prevent burning.
⏱️ 1 min
- 16
Remove the sheet pan from the oven. Let the kebabs rest for a few minutes before serving.
⏱️ 2 min
- 17
Serve the hot beef kebabs wrapped in lavash or large tortillas, topped with the fresh sumac tomato salad.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Beef Sheet Pan (Adana Style) Kebabs
For the Kebab
- 1/2 red bell pepper, large, deseeded and deveined
- 2 garlic cloves
- 1/4 cup parsley
- 1 1/2 pounds ground beef, 80% lean
- 1 tablespoon kosher salt, more to taste
- 1 1/2 teaspoons hot paprika
- 1 1/2 teaspoons crushed Aleppo pepper, or red pepper flakes
- 1 teaspoon black pepper, freshly ground
- 1-2 tomatoes, quartered (optional)
- 3-4 serrano peppers, (optional)
- 1 tablespoon olive oil, for greasing
- 1/4 cup beef stock, or as needed
For the Sumac Tomato Salad
- 1 yellow onion, medium, thinly sliced
- 1 tomato, medium, thinly sliced
- 1/4 cup parsley, roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon sumac
For Assembly
- 4 lavash, or large tortillas
Instructions
- 1
Finely mince the red bell pepper, garlic cloves, and 1/4 cup of parsley for the kebab mixture.
⏱️ 5 min - 2
Place the minced bell pepper, garlic, and parsley mixture into a mesh strainer lined with cheesecloth. Squeeze out the excess liquid using your hands or by pressing with a spoon. This step is crucial for preventing a watery kebab mixture.
⏱️ 3 min - 3
In a large bowl, combine the squeezed vegetable mixture with the ground beef, kosher salt, hot paprika, crushed Aleppo pepper (or red pepper flakes), and freshly ground black pepper.
⏱️ 2 min - 4
Mix the ingredients thoroughly with your hands or a wooden spoon until everything is fully combined and the spices are evenly distributed throughout the meat. Do not overmix.
⏱️ 3 min - 5
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 6
Lightly grease a 9x13 inch sheet pan with olive oil.
⏱️ 1 min - 7
Transfer the prepared ground meat mixture to the greased sheet pan.
⏱️ 1 min - 8
Using your hands, press the meat mixture into an even layer across the baking sheet. If you plan to roast tomatoes and serrano peppers alongside the kebabs, leave a two-inch space on one side of the pan.
⏱️ 2 min - 9
With a wooden spatula or a bench scraper, make indentations across the meat mixture to define individual kebab portions. This helps with even cooking and serving.
⏱️ 1 min - 10
If desired, place the quartered tomatoes and serrano peppers in the reserved space on the sheet pan.
⏱️ 1 min - 11
Bake the kebabs on the center rack of the preheated oven for 18 to 22 minutes.
⏱️ 22 min•🌡️ 400 - 12
While the kebabs are baking, prepare the sumac tomato salad. In a medium bowl, combine the thinly sliced yellow onion, thinly sliced tomato, and roughly chopped parsley. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of sumac. Toss gently to combine.
⏱️ 5 min - 13
After the initial baking time, carefully remove the sheet pan from the oven. Pour about 1/4 cup of beef stock (or just enough to cover the bottom of the pan) around the kebabs. This helps keep them moist and adds flavor.
⏱️ 1 min - 14
Return the sheet pan to the oven and bake for an additional 2 to 4 minutes, or until the kebabs are golden brown and cooked through. An internal temperature of 160°F (71°C) is ideal for ground beef.
⏱️ 4 min•🌡️ 400 - 15
For a more caramelized exterior, you can broil the kebabs on high for 30 seconds to 1 minute, watching carefully to prevent burning.
⏱️ 1 min - 16
Remove the sheet pan from the oven. Let the kebabs rest for a few minutes before serving.
⏱️ 2 min - 17
Serve the hot beef kebabs wrapped in lavash or large tortillas, topped with the fresh sumac tomato salad.
⏱️ 2 min