Juicy Sheet Pan Middle Eastern Beef Kebabs

- 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

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

Added by DKG. Recipe by @kalejunkie on YouTube. Makes 6-8 servings.