Empty My Fridge
Juicy Middle Eastern Beef Kebabs in a Sheet Pan!
Ingredients
- Bread · toasted1 slice
- Onion · finely chopped1
- Garlic · minced2
- Parsley · chopped2
- Ground beef1 ½ lb
- Allspice · ground1 ½ tsp
- Cayenne pepper½ tsp
- Cardamom · ground½ tsp
- Sumac · ground½ tsp
- Nutmeg · ground½ tsp
- Paprika½ tsp
- Salt
- Black pepper · ground
- Extra virgin olive oil1 tbsp
- Tahini
- Tomato · sliced
- Red onion · sliced
Instructions
- Heat the oven to 425°F and set a rack in the center.
- Soak the toasted bread in water until soft. Squeeze out all the water and crumble the bread into small pieces.
- In a large bowl, combine the soaked bread, chopped onion, minced garlic, chopped parsley, 1½ pounds ground beef, the allspice, cayenne, cardamom, sumac, nutmeg and sweet Spanish paprika, then add the kosher salt, black pepper and 1 tablespoon extra virgin olive oil. Mix well with your hands until fully combined.
- Line a quarter sheet pan with foil. Press the meat mixture into an even ½-inch layer. Score it into 1-inch strips and drizzle with olive oil.
- Bake for 10 to 15 minutes until cooked through.
- Turn on the broiler and broil for about 3 minutes for a little char.
- Separate the kofta strips and serve in pita with tomato wedges, red onion wedges, parsley, tahini sauce and a sprinkle of sumac.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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