Can I make sheet pan kebab ahead of time?

Yes—form and season the beef mixture up to 4 hours ahead, cover and refrigerate, then broil when ready to serve. The cooked kebab reheats well in a 350°F oven for 8–10 minutes.

What's the difference between broiling and baking this kebab?

Baking at 400°F cooks the beef through and renders fat; broiling at the end chars the top and creates a caramelized crust for texture and flavor.

Can I use store-bought laffa bread or pita instead?

Yes—pita, naan, or flatbread work as substitutes. Warm them before serving to make them pliable and easier to wrap.

How do I know when the ground beef is fully cooked?

The internal temperature should reach 160°F. Break apart any large clumps during cooking so the beef cooks evenly and develops a slightly crispy exterior.

Can I double this recipe?

Yes—double all ingredients and use a larger sheet pan or two pans, keeping oven temperature and timing the same. Broil may take 2–3 minutes longer if using two pans.

Sheet Pan Kebab with Ground Beef

Name: Sheet Pan Kebab with Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground beef; 1 bunch parsley; 1 large onion; 1 red bell pepper; 3 cloves garlic; 1 jalapeno; 1/4 cup tomato paste; 1 tbsp sumac; 1 tsp turmeric; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 3 medium tomatoes; 1 medium onion; 1 bunch parsley; 3 tbsp olive oil; 1 lemon; salt, to taste; 1 tsp sumac; 1/2 cup tahini; 1 cup ice cold water; Laffa bread, for serving

CookOSBeta

Sheet Pan Kebab with Ground Beef | CookOS

Ingredients

1 lb ground beef
1 bunch parsley
1 large onion
1 red bell pepper
3 cloves garlic
1 jalapenooptional
1/4 cup tomato paste
1 tbsp sumac
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
3 medium tomatoes
1 medium onion
1 bunch parsley
3 tbsp olive oil
1 lemon
salt, to taste
1 tsp sumac
1/2 cup tahini
1 cup ice cold water
Laffa bread, for serving

22 Ingredients

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Instructions

1
Preheat your oven to 425°F (220°C).
2
In a food processor, combine one bunch of parsley, one large chopped onion, one chopped red bell pepper, garlic cloves, and an optional jalapeno.
3
Blend the vegetables until they are finely chopped.
4
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.
5
In a large mixing bowl, add the ground beef, the strained vegetable mixture, tomato paste, sumac, turmeric, salt, and black pepper.
6
Using your hands, mix everything together until thoroughly combined.
7
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.
8
Using a spatula or pastry cutter, cut the meat vertically into long strips, about 1.5 inches wide.
9
Score the meat horizontally to create a classic kebab texture.
10
Place the baking sheet in the preheated oven and bake for 15 minutes.
11
While the kebab bakes, prepare the salad. In a serving bowl, combine the chopped tomatoes, sliced onion, and chopped parsley.
12
Dress the salad with olive oil, juice from half a lemon, salt, and sumac. Toss to combine.
13
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.
14
After 15 minutes of baking, switch the oven to the broil setting. Broil the kebab for 5 minutes, or until nicely charred on top.
15
Remove the kebab from the oven. Serve warm in laffa bread, topped with the fresh salad and a generous drizzle of tahini sauce.