Juicy Sheet Pan Middle Eastern Beef Kebabs

These juicy and flavorful Middle Eastern beef kebabs are seasoned just like my dad used to make. Serve them wrapped in warm lavash for a delightful meal.

By @kalejunkie

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 0.5 white onion
• 1 red bell pepper
• 4 garlic cloves
• 2 lbs ground beef
• 0.25 cup parsley, chopped
• 2 tbsp tomato paste
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp aleppo pepper
• 1 tsp ground black pepper
• 1.5 tsp kosher salt
• 2 Persian cucumbers, chopped
• 0.5 red onion, sliced
• 2 roma tomatoes, chopped
• 2 tbsp sumac
• 2 tbsp red wine vinegar
• 2 tbsp avocado oil
• 1 tsp kosher salt
• 1 cup Greek yogurt
• 1 Persian cucumber, grated
• 0.5 lemon
• 0.5 tsp kosher salt
• 1 lavash

Instructions

1. Preheat oven to 375°F.
2. In a small food processor, blend the onion, bell pepper, and garlic until liquidy.
3. Transfer the blended mixture to a bowl and use a paper towel to remove as much moisture as possible.
4. In a large bowl, combine the ground beef, onion/bell pepper/garlic mixture, parsley, and seasonings. Mix very well until incorporated.
5. Spread the beef mixture evenly in a flat layer on a greased quarter sheet pan.
6. Make cuts horizontally and vertically in the beef mixture to resemble kebabs.
7. Bake in the preheated oven for 20 minutes.
8. Broil for an additional 4-5 minutes until golden on top.
9. Remove from oven and cut beef along the horizontal lines to separate the kebabs.
10. To make the salad, chop the cucumbers, red onion, and tomatoes. Toss with red wine vinegar, avocado oil, sumac, and kosher salt.
11. To make the yogurt sauce, combine Greek yogurt, grated Persian cucumber with liquid pressed out, lemon juice, and kosher salt.
12. On a lavash, spread the yogurt mixture, add 2-3 kebabs, and the salad, then fold up and serve.