Sheet pan beef kebabs with roasted onion and tomato
Dimitra's Dishes · ♥ 667 likes · 12.4K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb ground beef
- 2 whole medium onions
- 1 bunch fresh parsley
- 1 whole jalapeno
Peel and quarter the onions and chop very finely in the food processor; then finely chop the parsley with the jalapeno; put both in a big bowl.
- 2 tsp salt
- 2 tsp granulated garlic powder
- freshly cracked black pepper
Add the ground beef, the salt, garlic powder and plenty of black pepper; mix very well so the seasoning is even.
- olive oil
Drizzle a half sheet pan with olive oil and rub it around; press the meat into a flat layer leaving about a quarter of the pan free.
Press ridges across with a dough scraper and cut into slices vertically, separating them slightly; they shrink apart as they cook.
- red onion
- Roma tomatoes
- salt
Put cubed red onion and quartered Roma tomatoes in the free space (bell peppers or a serrano optional); drizzle with oil, salt the vegetables and drizzle oil over the kebabs.
Bake on the top rack 15 minutes, then broil about four or five minutes for colour.
Leave the juices in the pan; they keep the kebabs juicy. Serve over the rice with the salad and vegetables.
Serving and tasting