Sheet Pan Beef Kebabs

no grill, no problem!

When I saw these sheet pan beef kebabs going viral on social media, I knew I had to try them. Safe to say they lived up to the hype. This is my version paired with homemade tzatziki and 4-ingredient pita bread, and let's just say there were no leftovers.

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Ingredients

For the beef kebabs:

• 1 lb lean ground beef

• 1/2 yellow onion, minced

• 3 garlic cloves, minced

• 2 tbsp fresh dill, chopped

• 2 tbsp parsley, chopped

• 1/2 tbsp cumin

• 1/2 tbsp paprika

• 1/2 tsp salt

• 1/2 tsp coriander

• 1/8 tsp cinnamon

• 1/4 tsp pepper

For the tzatziki sauce:

• 2 Persian cucumbers, grated and squeezed dry

• 1 cup Greek yogurt

• 2 garlic cloves, minced

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1/2 tsp salt

• A few dashes of pepper

For the tomato cucumber salad:

• 1 cup baby tomatoes, cut into quarters

• 1 cup Persian cucumbers, chopped

• 1/2 tbsp olive oil

• 1/2 tbsp lemon juice

• Salt & pepper to taste

For serving:

• 4 naan or pita bread (see my homemade recipe below)

• Fresh parsley, chopped

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  Homemade Naan Bread (optional):

• 1 cup all-purpose or bread flour, plus more for shaping

• 2 tsp baking powder

• 1 tsp salt

• 3/4 cup Greek Yogurt

In a medium-sized bowl, combine the flour, baking powder, and salt. Add the Greek yogurt and mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead until smooth. Divide into 4 equal pieces. Dust each piece with a little flour and continue kneading until the dough is no longer sticky.

Roll each dough ball into a thin circle, adding more flour as needed.

Grease a skillet or cast iron pan with a drizzle of olive oil and heat over medium-high heat. Cook each naan for 1–2 minutes per side, until puffy and golden brown.

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Instructions

1. Preheat the oven to 425°F.

2. In a large bowl, combine the ground beef, onion, garlic, dill, parsley, cumin, paprika, salt, coriander, cinnamon, and pepper. Mix with your hands until just combined.

3. Add the meat mixture to a greased baking sheet and spread it into an even layer about ½ inch thick using your hands. Using a knife or spatula, score long vertical lines across the mixture, cutting almost to the bottom but not all the way through. Repeat horizontally to create a grid pattern.

4. Bake in the oven for 15-18 minutes, or until the meat is cooked through. Then broil for an additional minute or so to get a nice char on the meat. Be sure to keep a close eye on it while broiling to prevent burning. Note: If there is excess liquid on the sheet pan after cooking, carefully drain it before slicing and serving.

5. While the beef cooks, prepare the tzatziki sauce by combining the grated cucumbers, Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until well combined and adjust seasonings to taste. Set aside.

   Next, make the tomato cucumber salad by combining the tomatoes, cucumbers, olive oil, lemon juice, salt, and pepper in a small bowl. Toss until well combined and adjust seasonings to taste. Set aside.

6. Once the beef is finished cooking, use the scored lines as a guide to cut it into individual kebab pieces.

7. I like to serve these as wraps. Add a few pieces of the beef to a naan, followed by a generous spoonful of tzatziki sauce and a spoonful of the tomato cucumber salad. Finish with a sprinkle of fresh parsley.

Enjoy!

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xx,

Olivia

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