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
- 1 tablespoon oil, for greasing pan, as needed
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, juiced
- 1/2 teaspoon kosher salt
For Serving
- 4 pieces lavash
Instructions
- 1
Preheat the oven to 375°F. Grease a quarter sheet pan with oil.
⏱️ 5 min•🌡️ 375
- 2
In a small food processor, blend the 1/2 white onion, 1 red bell pepper, and 4 cloves garlic until it forms a liquidy mixture. Transfer the blended mixture to a bowl and use a paper towel to remove as much moisture as possible.
⏱️ 5 min
- 3
In a large bowl, combine the 2 pounds ground beef, the de-moisturized 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. Mix very well with your hands until all ingredients are fully incorporated.
⏱️ 5 min
- 4
Spread the seasoned beef mixture evenly in a flat layer across the entire surface of the greased sheet pan. Using a knife, make horizontal cuts across the beef mixture, and then vertical cuts, to create individual kebab shapes.
⏱️ 5 min
- 5
Bake the sheet pan kebabs in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375
- 6
After baking, broil the kebabs for an additional 4-5 minutes until they are golden on top. Remove the sheet pan from the oven and cut the beef along the horizontal lines previously made, to separate the kebabs.
⏱️ 5 min
- 7
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 mix well.
⏱️ 5 min
- 8
For the yogurt sauce, in a bowl, combine 1 cup Greek yogurt, 1 grated Persian cucumber (with liquid pressed out), the juice from 1/2 lemon, and 1/2 teaspoon kosher salt. Mix all ingredients together.
⏱️ 5 min
- 9
To assemble, take a piece of lavash and spread a generous amount of the prepared yogurt sauce onto it. Place 2-3 cooked kebabs on top of the yogurt sauce, then add a desired amount of the prepared salad. 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
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 tablespoon oil, for greasing pan, as needed
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, juiced
- 1/2 teaspoon kosher salt
For Serving
- 4 pieces lavash
Instructions
- 1
Preheat the oven to 375°F. Grease a quarter sheet pan with oil.
⏱️ 5 min•🌡️ 375 - 2
In a small food processor, blend the 1/2 white onion, 1 red bell pepper, and 4 cloves garlic until it forms a liquidy mixture. Transfer the blended mixture to a bowl and use a paper towel to remove as much moisture as possible.
⏱️ 5 min - 3
In a large bowl, combine the 2 pounds ground beef, the de-moisturized 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. Mix very well with your hands until all ingredients are fully incorporated.
⏱️ 5 min - 4
Spread the seasoned beef mixture evenly in a flat layer across the entire surface of the greased sheet pan. Using a knife, make horizontal cuts across the beef mixture, and then vertical cuts, to create individual kebab shapes.
⏱️ 5 min - 5
Bake the sheet pan kebabs in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375 - 6
After baking, broil the kebabs for an additional 4-5 minutes until they are golden on top. Remove the sheet pan from the oven and cut the beef along the horizontal lines previously made, to separate the kebabs.
⏱️ 5 min - 7
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 mix well.
⏱️ 5 min - 8
For the yogurt sauce, in a bowl, combine 1 cup Greek yogurt, 1 grated Persian cucumber (with liquid pressed out), the juice from 1/2 lemon, and 1/2 teaspoon kosher salt. Mix all ingredients together.
⏱️ 5 min - 9
To assemble, take a piece of lavash and spread a generous amount of the prepared yogurt sauce onto it. Place 2-3 cooked kebabs on top of the yogurt sauce, then add a desired amount of the prepared salad. Fold up the lavash to create a wrap and enjoy!
⏱️ 5 min