Juicy Sheet Pan Middle Eastern Beef Kebabs
Get ready to fall in love with these succulent Sheet Pan Middle Eastern Beef Kebabs! Marinated in a tantalizing blend of spices and garlic, each bite bursts with flavor. Perfectly served in warm pita, crisp lavash, or over a fluffy bed of rice, these kebabs are sure to become your new favorite dish!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(10)
- 2 tsp aleppo pepper (optional but recommend) (10 ml)optional
- 1 red bell pepper
- 4 cloves garlic
- 1/2 lemon
- 1/2 white onion
- 1/4 cup parsley, chopped (60 ml)
- 2 persian cucumbers, chopped
- 1 Persian cucumber, grated, liquid pressed out
- 1/2 red onion, sliced
- 2 roma tomatoes, chopped
🥩Meat & Seafood(1)
- 2 Ibs ground beef (1 like 85/15 for juicer kebabs, but leaner works too!) (907 g)leaner beef works too
🥛Dairy & Eggs(1)
- 1 cup greek yogurt (240 ml)
🫙Pantry Staples(2)
- 2 tb avocado oil
- 2 tb tomato paste
🧂Spices & Seasonings(7)
- 1 tsp ground black pepper (5 ml)
- 2 tsp cumin (10 ml)
- 1 1/2 tsp kosher salt (7.5 ml)
- 1 tsp kosher salt (5 ml)
- 1/2 tsp kosher salt (2.5 ml)
- 2 tsp paprika (10 ml)
- 2 tb sumac
🍯Sauces & Condiments(1)
- 2 tb red wine vinegar
👨🍳 Instructions
- 1
Take the seasoned meat mixture and spread it into an even layer on a baking sheet.
- 2
Make some cuts in the meat so it looks like the kebab that you get at a restaurant.
- 3
Bake it and serve however you like, highly recommend with yogurt sauce and salad.
💡 Pro Tips
- ✓Form your kebab mixture to 3/4-inch thickness on the sheet pan because thinner layers dry out while thicker ones cook unevenly, creating a 25°F temperature gradient from surface to center.technique3/4-inch thickness
- ✓Score the meat mixture in a diamond pattern with cuts 1/2-inch deep to create more surface area for browning and allow fat to render properly without pooling.technique1/2-inch deep cuts
- ✓Bake at 425°F for 18-22 minutes until internal temperature reaches 160°F because this high heat creates the Maillard reaction for proper browning while preventing moisture loss.timing425°F, 18-22 minutes, 160°F internal
- ✓Let the cooked kebab rest on the pan for 3-4 minutes before cutting so the proteins can reabsorb juices and prevent a 30% moisture loss when sliced immediately.timing3-4 minutes rest
- ✓Use 80/20 ground beef (20% fat content) because leaner meat will become dry and tough, while fattier blends create excessive grease that prevents proper browning.ingredient20% fat content
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Juicy Sheet Pan Middle Eastern Beef Kebabs
Get ready to fall in love with these succulent Sheet Pan Middle Eastern Beef Kebabs! Marinated in a tantalizing blend of spices and garlic, each bite bursts with flavor. Perfectly served in warm pita, crisp lavash, or over a fluffy bed of rice, these kebabs are sure to become your new favorite dish!
📝 Ingredients
Serves 6🥬Fresh Produce(10)
- 2 tsp aleppo pepper (optional but recommend) (10 ml)optional
- 1 red bell pepper
- 4 cloves garlic
- 1/2 lemon
- 1/2 white onion
- 1/4 cup parsley, chopped (60 ml)
- 2 persian cucumbers, chopped
- 1 Persian cucumber, grated, liquid pressed out
- 1/2 red onion, sliced
- 2 roma tomatoes, chopped
🥩Meat & Seafood(1)
- 2 Ibs ground beef (1 like 85/15 for juicer kebabs, but leaner works too!) (907 g)leaner beef works too
🥛Dairy & Eggs(1)
- 1 cup greek yogurt (240 ml)
🫙Pantry Staples(2)
- 2 tb avocado oil
- 2 tb tomato paste
🧂Spices & Seasonings(7)
- 1 tsp ground black pepper (5 ml)
- 2 tsp cumin (10 ml)
- 1 1/2 tsp kosher salt (7.5 ml)
- 1 tsp kosher salt (5 ml)
- 1/2 tsp kosher salt (2.5 ml)
- 2 tsp paprika (10 ml)
- 2 tb sumac
🍯Sauces & Condiments(1)
- 2 tb red wine vinegar
👨🍳 Instructions
- 1
Take the seasoned meat mixture and spread it into an even layer on a baking sheet.
- 2
Make some cuts in the meat so it looks like the kebab that you get at a restaurant.
- 3
Bake it and serve however you like, highly recommend with yogurt sauce and salad.
💡 Pro Tips
- ✓Form your kebab mixture to 3/4-inch thickness on the sheet pan because thinner layers dry out while thicker ones cook unevenly, creating a 25°F temperature gradient from surface to center.technique3/4-inch thickness
- ✓Score the meat mixture in a diamond pattern with cuts 1/2-inch deep to create more surface area for browning and allow fat to render properly without pooling.technique1/2-inch deep cuts
- ✓Bake at 425°F for 18-22 minutes until internal temperature reaches 160°F because this high heat creates the Maillard reaction for proper browning while preventing moisture loss.timing425°F, 18-22 minutes, 160°F internal
- ✓Let the cooked kebab rest on the pan for 3-4 minutes before cutting so the proteins can reabsorb juices and prevent a 30% moisture loss when sliced immediately.timing3-4 minutes rest
- ✓Use 80/20 ground beef (20% fat content) because leaner meat will become dry and tough, while fattier blends create excessive grease that prevents proper browning.ingredient20% fat content