Sheet Pan Kebabs

Name: Sheet Pan Kebabs with Garlic Aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb ground beef; 1/2 yellow onion; 2 tbsp plain Greek yogurt; 1 tsp paprika; 1 tsp cumin; 1 tsp garlic powder; salt, to taste; black pepper, to taste; 2 roma tomatoes; 1/2 red onion; 1 tbsp olive oil; 4 pita breads; 1/4 cup garlic aioli; dill pickles, for serving; 1 tsp ground sumac, for garnish

Sheet pan kebabs are a quick, broiled ground beef dish seasoned with warm spices like cumin and paprika, then served in warm pita with fresh vegetables and creamy garlic aioli. This method skips skewers while delivering authentic kebab flavor in under 30 minutes.

🌍Mediterranean 🏷️Sheet pan kebab 🏷️Kebab 🏷️Gyro 🏷️Beef Pita

🏷️

🏷️Sandwich

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb ground beef
1/2 yellow onion
2 tbsp plain Greek yogurt
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
salt, to taste
black pepper, to taste
2 roma tomatoes
1/2 red onion
1 tbsp olive oil
4 pita breads
1/4 cup garlic aioli
dill pickles, for serving
1 tsp ground sumac, for garnishoptional

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Instructions

1
In a large bowl, combine the ground beef, grated yellow onion, plain Greek yogurt, paprika, cumin, garlic powder, salt, and pepper.
2
Mix the ingredients thoroughly with your hands until well combined.
3
Place a scoop of the meat mixture onto a large sheet of parchment paper.
4
Cover with a second sheet of parchment paper and use a rolling pin to roll the meat into a very thin, even layer.
5
Remove the top sheet of parchment paper. Tightly roll the meat and the bottom parchment paper into a log.
6
Place the meat rolls on a sheet pan. Add the sliced tomatoes and red onion to the pan alongside the meat.
7
Drizzle the vegetables with olive oil and season with salt.
8
Bake in a preheated oven at 400°F (200°C) for about 20 minutes.
9
Remove the pan from the oven. Carefully unroll the meat from the parchment paper.
10
Break the cooked meat into smaller, bite-sized pieces and spread it out on the sheet pan with the roasted vegetables.
11
Return the pan to the oven and broil for about 5 minutes, or until the meat is golden brown and crispy at the edges.
12
To assemble, spread garlic aioli on a warm pita bread.
13
Top with the broiled beef, roasted tomatoes, and red onions.
14
Add pickles and finish with a sprinkle of ground sumac.
15
Fold the pita and serve immediately.

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Tips & Notes

Pro tips

Don't overmix the ground beef when combining with spices and yogurt—this keeps the texture tender rather than dense. Mix just until spices are evenly distributed.
Position your oven rack 4–6 inches from the broiler element so the beef cooks through without burning the exterior.
Pat the beef surface dry before broiling to encourage browning and a slight char.
Warm your pitas directly over a gas flame or under the broiler for 30 seconds per side just before serving for the best texture and to help them hold fillings.

Substitutions

Plain Greek yogurt → sour cream or mayonnaise (lighter texture in the beef mixture)
Ground beef → ground lamb (more traditional Mediterranean flavor)
Paprika → sumac (brighter, more lemony note)
Roma tomatoes → cucumber or bell pepper (if fresh tomatoes are unavailable)

Storage & make-ahead

Store cooled cooked kebabs and fillings separately in airtight containers for up to 3 days. Reheat beef gently in a 300°F oven or on the stovetop; serve with fresh vegetables and warm pita.

Equipment

broiler-safe sheet pan or cast-iron skillet · meat thermometer

Common Questions

Can I use a grill instead of the broiler?

Yes. Form the beef mixture into patties or logs, place on an oiled grill grate over medium-high heat, and cook 4–5 minutes per side until golden and cooked through.

What's the best way to keep the pitas warm?

Wrap them in a clean kitchen towel immediately after warming, or place them in a covered container. This traps steam and keeps them soft and pliable.

How do I know when the beef is done broiling?

The surface should be golden-brown and slightly charred in spots. Internal temperature should reach 160°F. Check doneness at the thickest point with a meat thermometer.