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
- 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
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a quarter sheet pan.
⏱️ 10 min•🌡️ 375
- 2
In a small food processor, blend the 1/2 white onion, 1 red bell pepper, and 4 cloves garlic until the mixture is liquidy.
⏱️ 3 min
- 3
Transfer the blended vegetable mixture to a bowl. Use a paper towel to press out and remove as much moisture as possible from the mixture.
⏱️ 3 min
- 4
In a large bowl, add the 2 pounds ground beef, 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.
⏱️ 5 min
- 5
Mix all the kebab ingredients very well until thoroughly incorporated. Using your hands is recommended for this step to ensure everything is evenly distributed.
⏱️ 3 min
- 6
Spread the beef mixture evenly in a flat layer on the greased quarter sheet pan.
⏱️ 2 min
- 7
Using a knife, make cuts horizontally and vertically in the beef mixture, resembling the cuts seen on kebabs at a restaurant. Do not cut all the way through, just score the surface.
⏱️ 1 min
- 8
Bake the kebabs in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375
- 9
After baking, change the oven setting to broil. Broil the kebabs for an additional 4-5 minutes, or until the top is golden brown and slightly charred.
⏱️ 5 min
- 10
Remove the sheet pan from the oven and carefully pour out any excess juices that have accumulated.
⏱️ 1 min
- 11
Cut the beef along the horizontal lines you previously scored to separate the kebabs into individual portions.
⏱️ 1 min
- 12
To make the salad, 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
- 13
In a separate bowl, combine 1 cup Greek yogurt, the grated Persian cucumber (ensure all liquid has been pressed out), the juice from 1/2 lemon, and 1/2 teaspoon kosher salt. Mix well.
⏱️ 3 min
- 14
Serve the kebabs as desired. A suggested serving method is to spread the yogurt mixture on a lavash, add 2-3 kebabs, and some of the salad, then fold it up. Enjoy!
⏱️ 2 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
- 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
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a quarter sheet pan.
⏱️ 10 min•🌡️ 375 - 2
In a small food processor, blend the 1/2 white onion, 1 red bell pepper, and 4 cloves garlic until the mixture is liquidy.
⏱️ 3 min - 3
Transfer the blended vegetable mixture to a bowl. Use a paper towel to press out and remove as much moisture as possible from the mixture.
⏱️ 3 min - 4
In a large bowl, add the 2 pounds ground beef, 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.
⏱️ 5 min - 5
Mix all the kebab ingredients very well until thoroughly incorporated. Using your hands is recommended for this step to ensure everything is evenly distributed.
⏱️ 3 min - 6
Spread the beef mixture evenly in a flat layer on the greased quarter sheet pan.
⏱️ 2 min - 7
Using a knife, make cuts horizontally and vertically in the beef mixture, resembling the cuts seen on kebabs at a restaurant. Do not cut all the way through, just score the surface.
⏱️ 1 min - 8
Bake the kebabs in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375 - 9
After baking, change the oven setting to broil. Broil the kebabs for an additional 4-5 minutes, or until the top is golden brown and slightly charred.
⏱️ 5 min - 10
Remove the sheet pan from the oven and carefully pour out any excess juices that have accumulated.
⏱️ 1 min - 11
Cut the beef along the horizontal lines you previously scored to separate the kebabs into individual portions.
⏱️ 1 min - 12
To make the salad, 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 - 13
In a separate bowl, combine 1 cup Greek yogurt, the grated Persian cucumber (ensure all liquid has been pressed out), the juice from 1/2 lemon, and 1/2 teaspoon kosher salt. Mix well.
⏱️ 3 min - 14
Serve the kebabs as desired. A suggested serving method is to spread the yogurt mixture on a lavash, add 2-3 kebabs, and some of the salad, then fold it up. Enjoy!
⏱️ 2 min