Easy sheet pan kebobs

 Easy sheet pan kebobs

2 lbs ground beef

1 small white onion, grated 

3 garlic cloves, minced

1/4 c fresh dill, chopped

1/4 c fresh parsley, chopped

zest of 1/2 lemon

Pinch of black pepper

Pinch of salt

1 TB cumin

1 TB smoked paprika

1 tsp coriander

1/4 tsp cinnamon

Yogurt Sauce:

3/4 c Greek Yogurt

Juice of 1/2 lemon

1.5 TB olive oil

1 tsp date syrup

pinch of salt

Pinch of pepper

Parsley, freshly chopped

Dill, freshly chopped

Preheat the oven to 425. Add all kebab ingredients to a large bowl and mix with your hands. Once thoroughly mixed in, spray a sheet pan with avocado or olive oil, then toss the meat onto it and press the meat evenly across making a rough rectangle. It should be about 1/2 to 3/4 inch thick. Score long vertical lines almost to the bottom (don't cut through), both vertically and horizontally creating your kebabs.  Bake for 20-22 min. While they bake in the oven, combine all your yogurt sauce ingredients in a bowl until it becomes a creamy consistency.  Remove the kebabs from the oven. Spoon out excess liquid, mix with 1 TB tomato paste, and brush over kebabs. Broil for 2-3 minutes browned. Let rest a few minutes, then cut along the score lines. Enjoy as delicious wrap with the yogurt sauce, tomatoes, and lettuce or eat as is with the sauce.