Middle Eastern Sheet Pan Kebab
Middle Eastern Sheet Pan Kebab
Ingredients
For the Meatballs
- 1 pound ground beef or lamb
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Potatoes
- 2 cups small potatoes, quartered
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tomatoes & Onions
- 2 cups cherry tomatoes
- 1 red onion, large, 1/4 inch sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tahini Sauce
- 1/2 cup tahini
- 1/3 cup fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup ice cold water
Instructions
- 1
In a large bowl, combine the 1 pound of ground beef or lamb, 1/4 cup chopped fresh parsley, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together thoroughly using your hands until all ingredients are well combined. Form the mixture into small, round meatballs.
⏱️ 10 min
- 2
In a separate bowl, place the 2 cups of quartered small potatoes. Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the potatoes until they are evenly coated with the seasoning and oil.
⏱️ 5 min
- 3
In another bowl, combine the 2 cups of cherry tomatoes and the 1 large red onion, which has been sliced into 1/4 inch pieces. Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to ensure the vegetables are evenly coated.
⏱️ 5 min
- 4
Arrange the seasoned potatoes evenly on a large sheet pan. Distribute the prepared meatballs among the potatoes on the sheet pan. Add the seasoned cherry tomatoes and red onions to the sheet pan, filling in any empty spaces around the meatballs and potatoes.
⏱️ 5 min
- 5
Preheat your oven to 400°F (200°C). Place the assembled sheet pan into the preheated oven and bake for 20 minutes. After 20 minutes, remove the sheet pan from the oven and use a spatula or tongs to give all the ingredients a good toss to ensure even cooking and browning. Return the sheet pan to the oven and continue baking for an additional 15-20 minutes, or until the meatballs are completely cooked through and the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400
- 6
While the sheet pan kebab is baking, prepare the tahini sauce. In a bowl, combine 1/2 cup of tahini, 1/3 cup of fresh lemon juice, 2 cloves of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk the mixture vigorously until it thickens and forms a paste-like consistency. Gradually add 1/3 cup of ice cold water, continuing to whisk constantly. The sauce will thin out and become creamy and smooth.
⏱️ 5 min
- 7
Once the sheet pan kebab is finished baking, remove it from the oven. Drizzle the prepared tahini sauce generously over the hot meatballs and vegetables. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Middle Eastern Sheet Pan Kebab
For the Meatballs
- 1 pound ground beef or lamb
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Potatoes
- 2 cups small potatoes, quartered
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tomatoes & Onions
- 2 cups cherry tomatoes
- 1 red onion, large, 1/4 inch sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tahini Sauce
- 1/2 cup tahini
- 1/3 cup fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup ice cold water
Instructions
- 1
In a large bowl, combine the 1 pound of ground beef or lamb, 1/4 cup chopped fresh parsley, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together thoroughly using your hands until all ingredients are well combined. Form the mixture into small, round meatballs.
⏱️ 10 min - 2
In a separate bowl, place the 2 cups of quartered small potatoes. Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the potatoes until they are evenly coated with the seasoning and oil.
⏱️ 5 min - 3
In another bowl, combine the 2 cups of cherry tomatoes and the 1 large red onion, which has been sliced into 1/4 inch pieces. Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to ensure the vegetables are evenly coated.
⏱️ 5 min - 4
Arrange the seasoned potatoes evenly on a large sheet pan. Distribute the prepared meatballs among the potatoes on the sheet pan. Add the seasoned cherry tomatoes and red onions to the sheet pan, filling in any empty spaces around the meatballs and potatoes.
⏱️ 5 min - 5
Preheat your oven to 400°F (200°C). Place the assembled sheet pan into the preheated oven and bake for 20 minutes. After 20 minutes, remove the sheet pan from the oven and use a spatula or tongs to give all the ingredients a good toss to ensure even cooking and browning. Return the sheet pan to the oven and continue baking for an additional 15-20 minutes, or until the meatballs are completely cooked through and the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400 - 6
While the sheet pan kebab is baking, prepare the tahini sauce. In a bowl, combine 1/2 cup of tahini, 1/3 cup of fresh lemon juice, 2 cloves of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk the mixture vigorously until it thickens and forms a paste-like consistency. Gradually add 1/3 cup of ice cold water, continuing to whisk constantly. The sauce will thin out and become creamy and smooth.
⏱️ 5 min - 7
Once the sheet pan kebab is finished baking, remove it from the oven. Drizzle the prepared tahini sauce generously over the hot meatballs and vegetables. Serve immediately.