Name: Juicy Middle Eastern Sheet Pan Kebabs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 Pounds Ground Beef (I like 85/15 for juicer kebabs, but leaner works too!⁣); ½ White Onion; 1 Red Bell Pepper; 4 Cloves Garlic; ¼ Cup Parsley (chopped⁣); 2 Tablespoons Tomato Paste; 2 Teaspoons Cumin; 2 Teaspoons Paprika⁣; 2 Teaspoons Aleppo Pepper (optional but recommend⁣); 1 Teaspoon Ground Black Pepper; 1 ½ Teaspoons Kosher Salt; 2 Persian Cucumbers (chopped⁣); ½ Red Onion (sliced⁣); 2 Roma Tomatoes (chopped⁣); 2 Tablespoons Sumac⁣; 2 Tablespoons Red Wine Vinegar; 2 Tablespoons Avocado Oil; 1 Teaspoon Kosher Salt; 1 Cup Greek Yogurt; 1 Persian Cucumber (grated, liquid pressed out⁣); ½ Lemon; ½ Teaspoon Kosher Salt; Lavash⁣

If you love a dinner that is packed with bold, aromatic flavor and comes together on a single sheet pan, then you are going to absolutely fall in love with my Juicy Sheet Pan Middle Eastern Beef Kebabs. These kebabs are seasoned just like my dad used to make when I was growing up, and make 6-8 servings—perfect for feeding a crowd. Served wrapped up in warm, pillowy lavash with a bright, fresh vegetable salad and a cool, creamy Greek yogurt sauce, this is a complete, satisfying dinner that will have everyone coming back for seconds. Trust me, once you make these, you will never make kebabs any other way again!

Two rolled flatbreads filled with grilled meat, chopped tomatoes, cucumbers, and red onions are served on a plate with a side of white dipping sauce, with extra salad and flatbread in the background.

Friends, some recipes are just so personal to me, and this is one of them. These Sheet Pan Middle Eastern Beef Kebabs are inspired by the ones my dad used to make when I was growing up, and every single time I make them, it takes me right back to those memories. There is something so special about a recipe that is tied to a person you love, and I am so excited to share this one with you, because I truly believe it is going to become a staple in your home too.

Now, I know what you might be thinking: kebabs sound… complicated. But I promise you, these are anything but! Instead of wrestling with skewers and a grill, these kebabs are made entirely on a sheet pan in your oven, which means less mess, less stress, and more time to enjoy dinner with the people you love. You simply press the seasoned ground beef mixture into a flat layer on the pan, score it like restaurant-style kebabs, and bake. That’s it! The result is perfectly juicy, golden-topped kebabs that are bursting with flavor in every single bite.

And oh my goodness, the flavor! The combination of cumin, paprika, and Aleppo pepper gives these kebabs that warm, fragrant, deeply savory flavor that is so characteristic of Middle Eastern cooking. Plus, between the zesty sumac salad and the creamy Greek yogurt sauce, every element of this dish works together to create something that is truly next-level. I like to serve mine wrapped up in lavash, but you can also serve them over rice, stuffed in pita, or however your heart desires.

A top-down view of ingredients for a savory dish, including raw ground beef, sliced vegetables, spices, yogurt, olive oil, tomato paste, fresh herbs, garlic, onion, and lemon halves arranged on a countertop. — To make these, you’ll need ground beef, onion, bell pepper, garlic, parsley, tomato paste, cumin, paprika, aleppo pepper, salt, pepper, Persian cucumbers, red onion, roma tomatoes, sumac, red wine vinegar, avocado oil, Greek yogurt, lemon, and lavash.

A food processor bowl filled with garlic cloves, red bell pepper pieces, and onion wedges, surrounded by fresh lemon, parsley, spices, red onion slices, sour cream, and other ingredients on a countertop. — To make these, you’ll need ground beef, onion, bell pepper, garlic, parsley, tomato paste, cumin, paprika, aleppo pepper, salt, pepper, Persian cucumbers, red onion, roma tomatoes, sumac, red wine vinegar, avocado oil, Greek yogurt, lemon, and lavash.

What You Need to Make These Sheet Pan Middle Eastern Beef Kebabs

Ground Beef: For the juiciest Sheet Pan Middle Eastern Beef Kebabs possible, I recommend using 85/15 ground beef. The extra fat keeps the kebabs moist and flavorful as they bake.
White Onion: Onion gets blended with the bell pepper and garlic, then the moisture is pressed out. This is the secret to keeping your kebabs tender without making them soggy. Don’t skip this step!
Red Bell Pepper: Blended alongside the onion and garlic, the red bell pepper adds a subtle sweetness and depth of flavor to the ground beef mixture.
Garlic: Fresh garlic is blended right into the beef, so you get that delicious garlicky flavor in every single bite.
Parsley: Fresh, chopped parsley adds a bright, herbaceous note to the kebabs.
Tomato Paste: Two tablespoons of tomato paste add a rich, savory depth to the meat. It’s a small addition that makes a big difference.
Cumin, Paprika & Aleppo Pepper: This trio of spices is what gives these their signature flavor. The Aleppo pepper is optional, but I highly recommend it—it has a mild heat and a slightly fruity flavor that is absolutely incredible. You can find it at most grocery stores or online!
Kosher Salt & Black Pepper: The essential duo that ties everything together.

A glass bowl filled with raw ground beef, topped with chopped herbs, red spices, and a dollop of red sauce, sits on a table surrounded by ingredients like tomatoes, sour cream, and a citrus reamer. — Add the ground beef to a large bowl, along with the onion, bell pepper, and garlic mixture, the chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and kosher salt. Mix everything together very well until fully incorporated—I like to use my hands for this!

Persian Cucumbers: Crisp, fresh Persian cucumbers are the base of the sumac salad. They add the perfect crunch!
Red Onion: Thinly sliced, red onion adds a sharp, peppery bite to the salad that pairs perfectly with the sumac dressing.
Roma Tomatoes: Fresh chopped roma tomatoes add juiciness and brightness to the salad.
Sumac: Sumac is a tangy, ruby-red spice that is one of my all-time favorites. Two tablespoons give the salad its signature zippy, slightly citrusy flavor.
Red Wine Vinegar & Avocado Oil: They make for the perfect simple dressing for the sumac salad.
Greek Yogurt: Full-fat Greek yogurt is the base of the cool, creamy yogurt sauce. It’s thick, tangy, and so delicious.
Lemon: Fresh lemon brightens up the Greek yogurt sauce perfectly. Fresh is best here!
Lavash: Soft, flexible lavash is my absolute favorite way to serve these. It wraps everything up and soaks up all of those amazing flavors. You can find lavash at most grocery stores or at a Middle Eastern market near you!

How to Make These Sheet Pan Middle Eastern Beef Kebabs

To make these Sheet Pan Middle Eastern Beef Kebabs, start by preheating your oven to 375 F. Next, prepare the ground beef mixture. Add the white onion, red bell pepper, and garlic to a small food processor and blend until the mixture is liquidy. Transfer it to a bowl and use a paper towel to press out as much moisture as possible.

Add the ground beef to a large bowl, along with the onion, bell pepper, and garlic mixture, the chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and kosher salt. Mix everything together very well until fully incorporated—I like to use my hands for this! Then, transfer the ground beef mixture to a greased quarter sheet pan and spread it into an even, flat layer.

A baking sheet filled with evenly cut squares of seasoned ground meat, arranged in a grid pattern. The meat mixture appears to include green herbs and spices. Various kitchen items are visible around the edges. — *Then, transfer the ground beef mixture to a greased quarter sheet pan and spread it into an even, flat layer.* *Use a knife to score the beef horizontally and vertically, just like you would see at a restaurant — this will make it easy to cut into individual kebab pieces once they’re done.*

A shallow bowl with grated cucumber and yogurt being mixed with a spoon, surrounded by small dishes of seasoning, a citrus juicer with a lemon half, and a plate of chopped salad. — *Then, transfer the ground beef mixture to a greased quarter sheet pan and spread it into an even, flat layer.* *Use a knife to score the beef horizontally and vertically, just like you would see at a restaurant — this will make it easy to cut into individual kebab pieces once they’re done.*

Use a knife to score the beef horizontally and vertically, just like you would see at a restaurant — this will make it easy to cut into individual kebab pieces once they’re done. Transfer the sheet pan to the oven and bake at 375 F for 20 minutes. Then, switch the oven to broil and broil for an additional 4-5 minutes, until the tops are perfectly golden. Remove from the oven and cut the Sheet Pan Middle Eastern Beef Kebabs along the horizontal lines you previously scored.

While the kebabs are in the oven, prepare the sumac salad. Chop the Persian cucumbers, red onion, and roma tomatoes and add them to a bowl. Toss with sumac, red wine vinegar, avocado oil, and kosher salt until well combined. Set aside. Next, make the Greek yogurt sauce. Grate Persian cucumber and press out the liquid using a clean towel or paper towel. Add it to a bowl with Greek yogurt, a squeeze of fresh lemon juice from half a lemon, and kosher salt. Mix to fully combine and set it aside.

Finally, assemble your wraps! Lay out a piece of warm lavash and spread a generous layer of the Greek yogurt sauce down the center. Add 2-3 of the Sheet Pan Middle Eastern Beef Kebabs on top, followed by a scoop of the sumac salad. Fold it up, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim