INGREDIENTS
Beef Kebabs
2 lbs ground beef
2 tbsp tomato paste
8 garlic cloves, minced
2 1/2 tsp paprika
2 1/2 tsp cumin
2 tsp salt
2 tsp black pepper
1 tsp turmeric
2 tsp garlic powder
1/4 tsp cinnamon
1/3 cup parsley, chopped
1/3 cup cilantro, chopped
1 large yellow onion, grated and squeezed dry
1/2 cup grated zucchini, squeezed dry
4 tbsp olive oil (for brushing on top)
Salad Filling
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup cucumber, diced
1/4 cup parsley, chopped
1/2 tsp dill
Juice of 1/2 lemon
1 tsp olive oil
1 tsp salt
1/2 tsp pepper
Garlic Tahini Sauce
2 garlic heads (roasted - instructions below)
1 tbsp olive oil (for roasting)
1/2 cup Greek yogurt
1/4 cup mayo
1/4 cup tahini
Juice of 1 lemon
1 tsp salt
1 tsp black pepper
2 tsp paprika
1–2 tsp olive oil (in the sauce)
INSTRUCTIONS
Beef Kebab Instructions
- 1
Preheat oven to 400°F.
- 2
Add beef, tomato paste, garlic, spices, herbs, onion, and zucchini to a bowl and mix.
- 3
Press onto a sheet pan and top with olive oil.
- 4
Cut into 1-inch strips with a knife or spatula
- 5
Bake 20–25 minutes until browned.
Salad Filling Instructions
- 6
Combine all ingredients and mix. Place in fridge for 10 minutes.
Garlic Tahini Sauce Instructions
- 7
Roast the garlic: 1. Slice the tops off the garlic heads.
- 8
Drizzle with olive oil and a pinch of salt.
- 9
Wrap in foil and roast at 400°F for 45–60 minutes. Make the sauce:
- 10
Add yogurt, mayo, tahini, lemon juice, salt, pepper, paprika, and olive oil to a bowl. 5. Squeeze in all the roasted garlic.
- 11
Mix until smooth and creamy (add water to thin if needed)