Juicy Sheet Pan Middle Eastern Beef Kebabs

Ingredients (22)

• ·lbs ground beef
• ·unit white onion
• ·unit red bell pepper
• ·cloves garlic
• ·cup parsley
• ·tb tomato paste
• ·tsp cumin
• ·tsp paprika
• ·tsp aleppo pepper
• ·tsp ground black pepper
• ·tsp kosher salt
• ·unit persian cucumbers
• ·unit red onion
• ·unit roma tomatoes
• ·tb sumac
• ·tb red wine vinegar
• ·tb avocado oil
• ·cup greek yogurt
• ·unit Persian cucumber
• ·unit lemon
• ·tsp kosher salt
• ·unit lavash

1. 1

   Preheat oven to 375F.

2. 2

   In a small food processor, blend the onion, bell pepper, and garlic until liquidy.

3. 3

   Transfer to a bowl and use a paper towel to remove as much moisture as possible.

4. 4

   In a large bowl, combine the ground beef, onion/bell pepper/garlic mixture, parsley, and seasonings. Mix well.

5. 5

   Spread the beef mixture evenly in a flat layer on a greased quarter sheet pan.

6. 6

   Make cuts horizontally and vertically in the beef mixture.

7. 7

   Bake for 20 minutes, then broil for an additional 4-5 minutes until golden on top.

8. 8

   Remove from oven and cut along the horizontal lines to separate the kebabs.

9. 9

   For the salad, chop the cucumbers, red onion, and tomatoes. Toss with vinegar, avocado oil, sumac, and salt.

10. 10

    For the yogurt sauce, mix the Greek yogurt, grated Persian cucumber, lemon juice, and salt.

11. 11

    To serve, spread yogurt mixture on lavash, add 2-3 kebabs, and top with salad. Fold and enjoy.