Sheet Pan Kebab

Preheat your oven to 425°F (220°C).

In a food processor, combine one bunch of parsley, one large chopped onion, one chopped red bell pepper, garlic cloves, and an optional jalapeno.

Blend the vegetables until they are finely chopped.

Pour the vegetable mixture into a fine-mesh strainer set over a bowl. Press down firmly on the solids to squeeze out all excess liquid. Discard the liquid.

In a large mixing bowl, add the ground beef, the strained vegetable mixture, tomato paste, sumac, turmeric, salt, and black pepper.

Using your hands, mix everything together until thoroughly combined.

Drizzle a baking sheet with olive oil. Transfer the meat mixture to the sheet and press it out into an even rectangle, about 1/2 inch thick.

Using a spatula or pastry cutter, cut the meat vertically into long strips, about 1.5 inches wide.

Score the meat horizontally to create a classic kebab texture.

Place the baking sheet in the preheated oven and bake for 15 minutes.

While the kebab bakes, prepare the salad. In a serving bowl, combine the chopped tomatoes, sliced onion, and chopped parsley.

Dress the salad with olive oil, juice from half a lemon, salt, and sumac. Toss to combine.

Prepare the tahini sauce. In a separate bowl, whisk together the tahini, ice-cold water, juice from the other half of the lemon, and a pinch of salt until smooth and creamy.

After 15 minutes of baking, switch the oven to the broil setting. Broil the kebab for 5 minutes, or until nicely charred on top.

Remove the kebab from the oven. Serve warm in laffa bread, topped with the fresh salad and a generous drizzle of tahini sauce.