Juicy Sheet Pan Middle Eastern Beef Kebabs
Juicy Sheet Pan Middle Eastern Beef Kebabs
Ingredients
For the Kebabs
- 2 pounds ground beef, 85/15 recommended
- 1/2 white onion
- 1 red bell pepper
- 4 cloves garlic
- 1/4 cup parsley, chopped
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons aleppo pepper, optional but recommended
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons kosher salt
For the Salad
- 2 Persian cucumbers, chopped
- 1/2 red onion, sliced
- 2 roma tomatoes, chopped
- 2 tablespoons sumac
- 2 tablespoons red wine vinegar
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
For the Yogurt Sauce
- 1 cup Greek yogurt
- 1 Persian cucumber, grated, liquid pressed out
- 1/2 lemon
- 1/2 teaspoon kosher salt
For Serving
- 6 lavash, as needed
- 1 tablespoon oil, for greasing sheet pan, or as needed
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375
- 2
In a small food processor, add the 1/2 white onion (cut into pieces), 1 red bell pepper (cut into pieces), and 4 cloves garlic. Blend until the mixture is liquidy.
⏱️ 3 min
- 3
Transfer the liquidy onion, bell pepper, and garlic mixture to a bowl. Use a paper towel to press out and remove as much moisture as possible from the mixture.
⏱️ 2 min
- 4
In a large bowl, add the 2 pounds ground beef. Add the moisture-removed onion/bell pepper/garlic mixture to the beef. Then add the 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.
⏱️ 5 min
- 5
Mix all the kebab ingredients very well until thoroughly incorporated. It is easiest to do this by hand.
⏱️ 3 min
- 6
Grease a quarter sheet pan with oil. Take the seasoned meat mixture and spread it evenly in a flat layer across the entire surface of the greased sheet pan.
⏱️ 2 min
- 7
Using a knife, make horizontal cuts across the meat on the sheet pan, followed by vertical cuts, to create a grid pattern. This will help define the individual kebabs after cooking.
⏱️ 2 min
- 8
Place the sheet pan into the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 9
After baking, broil the kebabs for an additional 4-5 minutes until they are golden on top. Keep a close eye on them to prevent burning.
⏱️ 5 min
- 10
Remove the sheet pan from the oven. Carefully pour out any excess juices that have accumulated on the pan. Cut the beef along the horizontal lines you previously scored to separate the kebabs into individual pieces.
⏱️ 3 min
- 11
Chop the 2 Persian cucumbers, slice the 1/2 red onion, and chop the 2 roma tomatoes. In a bowl, toss the chopped vegetables with 2 tablespoons sumac, 2 tablespoons red wine vinegar, 2 tablespoons avocado oil, and 1 teaspoon kosher salt.
⏱️ 5 min
- 12
In a separate bowl, combine the 1 cup Greek yogurt, 1 grated Persian cucumber (ensure liquid has been pressed out), the juice of 1/2 lemon, and 1/2 teaspoon kosher salt. Mix well.
⏱️ 3 min
- 13
To assemble, take a piece of lavash. Spread a layer of the prepared yogurt sauce onto the lavash. Place 2-3 kebab pieces on top of the yogurt sauce. Add a generous amount of the prepared salad on top of the kebabs. Fold up the lavash to create a wrap and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Sheet Pan Middle Eastern Beef Kebabs
For the Kebabs
- 2 pounds ground beef, 85/15 recommended
- 1/2 white onion
- 1 red bell pepper
- 4 cloves garlic
- 1/4 cup parsley, chopped
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons aleppo pepper, optional but recommended
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons kosher salt
For the Salad
- 2 Persian cucumbers, chopped
- 1/2 red onion, sliced
- 2 roma tomatoes, chopped
- 2 tablespoons sumac
- 2 tablespoons red wine vinegar
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
For the Yogurt Sauce
- 1 cup Greek yogurt
- 1 Persian cucumber, grated, liquid pressed out
- 1/2 lemon
- 1/2 teaspoon kosher salt
For Serving
- 6 lavash, as needed
- 1 tablespoon oil, for greasing sheet pan, or as needed
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375 - 2
In a small food processor, add the 1/2 white onion (cut into pieces), 1 red bell pepper (cut into pieces), and 4 cloves garlic. Blend until the mixture is liquidy.
⏱️ 3 min - 3
Transfer the liquidy onion, bell pepper, and garlic mixture to a bowl. Use a paper towel to press out and remove as much moisture as possible from the mixture.
⏱️ 2 min - 4
In a large bowl, add the 2 pounds ground beef. Add the moisture-removed onion/bell pepper/garlic mixture to the beef. Then add the 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.
⏱️ 5 min - 5
Mix all the kebab ingredients very well until thoroughly incorporated. It is easiest to do this by hand.
⏱️ 3 min - 6
Grease a quarter sheet pan with oil. Take the seasoned meat mixture and spread it evenly in a flat layer across the entire surface of the greased sheet pan.
⏱️ 2 min - 7
Using a knife, make horizontal cuts across the meat on the sheet pan, followed by vertical cuts, to create a grid pattern. This will help define the individual kebabs after cooking.
⏱️ 2 min - 8
Place the sheet pan into the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 9
After baking, broil the kebabs for an additional 4-5 minutes until they are golden on top. Keep a close eye on them to prevent burning.
⏱️ 5 min - 10
Remove the sheet pan from the oven. Carefully pour out any excess juices that have accumulated on the pan. Cut the beef along the horizontal lines you previously scored to separate the kebabs into individual pieces.
⏱️ 3 min - 11
Chop the 2 Persian cucumbers, slice the 1/2 red onion, and chop the 2 roma tomatoes. In a bowl, toss the chopped vegetables with 2 tablespoons sumac, 2 tablespoons red wine vinegar, 2 tablespoons avocado oil, and 1 teaspoon kosher salt.
⏱️ 5 min - 12
In a separate bowl, combine the 1 cup Greek yogurt, 1 grated Persian cucumber (ensure liquid has been pressed out), the juice of 1/2 lemon, and 1/2 teaspoon kosher salt. Mix well.
⏱️ 3 min - 13
To assemble, take a piece of lavash. Spread a layer of the prepared yogurt sauce onto the lavash. Place 2-3 kebab pieces on top of the yogurt sauce. Add a generous amount of the prepared salad on top of the kebabs. Fold up the lavash to create a wrap and enjoy!
⏱️ 5 min