Easy Sheet Pan Beef Kabobs

Flavorful Middle Eastern & Mediterranean style beef kabobs made on a sheet pan for a simple and delicious meal.

Ingredients

• 2 lb ground beef
• 1 small grated or processed white onion
• 3 garlic cloves
• 1 finely minced serrano pepper
• 2 tbsp tomato paste
• 1/2 cup chopped parsley
• a couple pinches salt
• 1.5 tsp cumin
• 1 tbsp smoked paprika
• 1/2 tbsp Aleppo pepper
• 1/4 tsp cinnamon
• 1 tsp oregano
• 2 sliced Roma tomatoes
• 1/2 thinly sliced red onion
• 1/3 cup chopped fresh parsley
• 1 tbsp sumac
• juice of 1/2 lemon
• salt & pepper
• 1/3 cup tahini
• juice of 1 lemon
• 1 grated garlic clove
• 1/4 cup cold water
• salt to taste

Instructions

1. Mix 2 lb ground beef, 1 small grated or processed white onion, 3 garlic cloves, 1 finely minced serrano pepper, 2 tbsp tomato paste, 1/2 cup chopped parsley, a couple pinches salt, 1.5 tsp cumin, 1 tbsp smoked paprika, 1/2 tbsp Aleppo pepper, 1/4 tsp cinnamon, and 1 tsp oregano. Let sit for 30-90 minutes.
2. Spray a sheet pan with avocado oil. Press the meat mixture evenly across the whole pan until it’s about 1/2 to 3/4 inch thick.
3. Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan (don’t slice all the way through). Run the side of your knife or a spatula along each edge of the cuts to smooth and round them out, so each strip looks like an individual kabob.
4. Bake for 20-22 minutes at 425°F.
5. Remove from the oven, spoon out the excess liquid into a small bowl, mix with 1 tbsp tomato paste, and brush it over the kabobs. Return to the oven to broil for 2.5-3 minutes. This step intensifies the flavor and gives you that grilled look and taste.
6. Let rest a few minutes before cutting along your score lines.
7. Whisk together 1/3 cup tahini, juice of 1 lemon, 1 grated garlic clove, 1/4 cup cold water, and salt to taste. Slowly add the water until it’s smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.
8. Toss 2 sliced Roma tomatoes, 1/2 thinly sliced red onion, 1/3 cup chopped fresh parsley, 1 tbsp sumac, juice of 1/2 lemon, salt & pepper.
9. Warm lavash or pita, spread the tahini sauce, top with kabob, salad, fresh parsley & mint, and garnish with sumac.

Recipe Source: “https://www.instagram.com/reel/DPhufFAgCpE/?igsh=MXE1ZGlmcDdhbnM3cg%3D%3D"