Sheet Pan Kabobs

Ingredients

• 1 pound Ground Beef (80% lean, preferably freshly ground)
• 1 medium Yellow Onion (Finely diced)
• 0.25 cup Fresh Parsley (Packed, finely chopped)
• 2 cloves Garlic (Minced)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Paprika (Smoked paprika optional for extra depth)
• 0.5 tsp Ground Black Pepper
• 1 tsp Salt
• 1 tbsp Olive Oil (Extra-virgin, for mixing and brushing)
• 0.25 tsp Red Pepper Flakes (Optional for heat)

Instructions

1. Prep the aromatics

   Dice the onion finely, mince the garlic, and chop the parsley. Set aside in a small bowl.

   Time: PT5M

2. Combine meat and seasonings

   In a large mixing bowl, add the ground beef, diced onion, minced garlic, chopped parsley, cumin, coriander, paprika, black pepper, salt, red pepper flakes (if using), and olive oil. Mix with hands until just combined; avoid over‑mixing.

   Time: PT5M

3. Press mixture onto sheet pan

   Line the sheet pan with parchment paper. Transfer the meat mixture onto the pan and press it into an even, rectangular slab about 1‑inch thick using your hands or a flat spatula.

   Time: PT2M

4. Portion into kebabs

   Using a sharp knife, cut the slab into eight equal rectangles (approximately 3‑inch wide). Transfer each piece onto a plate; they will hold their shape during baking.

   Time: PT2M

5. Bake the kebabs

   Place the sheet pan on the bottom rack of a pre‑heated oven at 425°F. Bake for 10 minutes.

   Time: PT10M

   Temperature: 425°F

6. Finish under the broiler

   Switch the oven to broil on high and move the pan to the top rack. Broil for 2 minutes, watching closely, until the tops are browned and slightly crisp.

   Time: PT2M

   Temperature: Broil

7. Rest and serve

   Remove the pan from the oven, let the kebabs rest for 1 minute, then serve hot in pita, on a sandwich roll, or with a side salad.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

10g

Carbohydrates

2g

Fat

10g

Fiber

0.5g