Sheet Pan Kebabs with Tomato, Onions and Tahini Recipe
I serve this dish with pita and a chopped Israeli salad. The Israeli salad is easily prepared using equal parts chopped tomato and cucumber, chopped red onion, a squeeze of lemon, a drizzle of olive oil, salt and pepper to taste.
Ingredients
- For the Kebabs
- 1½ pound of ground beef, lamb or chicken or a mix
- 1 large Roma tomato, grated
- 1 small onion, grated
- 3 tbsp. minced parsley leaves
- 3 tbsp. minced cilantro leaves
- 1 tbsp. minced mint leaves
- 1½ tbsp. toasted pine nuts, finely chopped
- 1½ tsp. kosher salt
- ½ heaping tsp. baharat spice mix or allspice
- ¼ tsp. ground pepper
- 8-12 short skewers (metal or bamboo)
- For the Sheet
- Olive oil for drizzling
- 1 large eggplant, optional
- 2 heaping cups/454 grams cherry or grape tomatoes
- 1 red onion, halved and sliced thinly
- 1 tbsp. olive oil
- ½ tsp. kosher salt
- 3 tbsp. pine nuts
- For the Sauce
- ⅓ cup water
- 1 tbsp. tomato paste
- 1 tsp. harissa paste (optional)
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- ¼ tsp. kosher salt
- Freshly ground pepper to taste
- Basic Tahini
- 2 tbsp. tahini paste
- 1-2 tbsp. lemon juice
- Ice water to thin
- Pinch or two of Kosher salt
- Warm pita
Instructions
- 1
For the eggplant, if using. Using a vegetable peeler, remove a few strips of peel from the eggplant, leaving the eggplant zebra-striped. Slice the eggplant in ¼-inch slices in the length or width. Sprinkle with salt and let the eggplant sweat for 20 minutes.
- 2
Preheat the oven to 425˚F convection or 450˚F regular.
- 3
While the eggplant is sweating make the Kebab Mixture: In a large mixing bowl, mix together all the ingredients EXCEPT the ground meat or chicken. Mix well. Add the ground meat or chicken, mix thoroughly. Refrigerate for 20-30 minutes (or longer).
- 4
For the Sheet: Line a baking sheet with foil. Drizzle with oil. Pat the eggplant dry and place on the sheet. Drizzle eggplant with oil. Bake for 25 minutes. Remove from the oven and adjust the oven temp to 400˚F convection or 425˚F regular.
- 5
Place the tomatoes and onion slices on the sheet with and around the eggplant. Drizzle with olive oil and sprinkle with salt.
- 6
Prepare the Sauce: In a small measuring cup, mix all the sauce ingredients together. Set aside.
- 7
Next Cook the Kebabs: After dividing the meat into 8-12 parts, shape each portion into 4-inch-long oval and run a skewer through the middle. You may need to reshape them once the meat is around the skewer. Place the kebabs on top of the eggplant, tomatoes and onions on the sheet.
- 8
Drizzle reserved sauce over the kebabs. Sprinkle with pine nuts.
- 9
Place the sheet in the centre of the oven and cook for 20-25 minutes or until the kebabs are golden brown and charred in places.
- 10
Basic Tahini: In a medium size bowl, using a whisk, stir together the tahini, water and lemon. It should be the consistence of thick cream. Add more water to thin tahini, if needed.
- 11
Put it Together: Place the cooked skewers on a large platter with the tomatoes, onions, and all the juices surrounding and on top of the kebabs.
- 12
Serve with warm pita, Israeli salad, and Basic Tahini.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Sheet Pan Kebabs with Tomato, Onions and Tahini?
This Sheet Pan Kebabs with Tomato, Onions and Tahini recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 34 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this sheet pan kebabs with tomato, onions and tahini?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.