🥗 Ingredients

- 2 lbs ground beef (85/15 preferred for juicier kebabs)
- 1/2 white onion
- 1 red bell pepper
- 4 cloves garlic
- 1/4 cup parsley, chopped
- 2 tbsp tomato paste
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp aleppo pepper (optional but recommended)
- 1 tsp ground black pepper
- 1 1/2 tsp kosher salt

Salad:
- 2 persian cucumbers, chopped
- 1/2 red onion, sliced
- 2 roma tomatoes, chopped
- 2 tbsp sumac
- 2 tbsp red wine vinegar
- 2 tbsp avocado oil
- 1 tsp kosher salt

Yogurt Sauce:
- 1 cup greek yogurt
- 1 persian cucumber, grated, liquid pressed out
- 1/2 lemon, juiced
- 1/2 tsp kosher salt

For serving:
- Lavash bread

👨‍🍳 Instructions

1. Preheat oven to 375F (190C)
2. In a small food processor, blend onion, bell pepper, and garlic until liquidy
3. Transfer to a bowl and use a paper towel to remove as much moisture as possible
4. In a large bowl, combine ground beef with the onion/pepper/garlic mixture, parsley, tomato paste, and all seasonings. Mix very well — use your hands
5. Spread beef mixture evenly in a flat layer on a greased quarter sheet pan
6. Score cuts horizontally and vertically across the surface (kebab-style grid)
7. Bake for 20 minutes, then broil for 4-5 minutes until golden on top
8. Remove from oven and cut along the scored lines to separate kebabs
9. Make the salad: chop veggies and toss with red wine vinegar, avocado oil, sumac, and salt
10. Make the yogurt sauce: mix greek yogurt, grated cucumber (liquid squeezed out), lemon juice, and salt
11. Serve on lavash: spread yogurt sauce, add 2-3 kebabs, top with salad, fold and enjoy