Meditareanan Beef

 Meditarean Kebob

2 lbs ground beef 85/15

1/2 white onion

1 red bell pepper

4 cloves garlic

1/4  parsley, chopped

2 TB tomato paste

2 tsp cumin

2 tsp paprika

2 tsp aleppo pepper

1 tsp black pepper

Salad:

2 persian cucumbers, chopped 

1/2 red onion, sliced

2 roma tomatoes, chopped

2 TB sumac

2 TB red wine vinegar

2 TB avocado oil

1 tsp salt

Yogurt sauce

1 c greek yogurt

1 Persian cucumber, grated, liquid pressed out

1/2 lemon

1/2 tsp salt

Lavash

Preheat oven to 375. First, make the kebabs. In a small food processor, blend the onion, bell pepper and garlic. it will be liquidy. Transfer to a bowl and use a paper towel to remove as much moisture as possible. Next, add the beef to a large bowl along with the onion/ bell pepper/garlic mixture, parsley, and seasonings. Mix very well until incorporated-I like to use my hands. Spread the beef mixture evenly in a flat layer on a greased quarter sheet pan. Make cuts horizontally and vertically just like kebabs you see at a restaurant. Bake for 20 minutes, then broil for an additional 4-5 minutes until golden on top. Remove from oven, cut beef along the horizontal lines you previously cut, to separate the kebabs. To make the salad, chop the veggies and toss with the vinegar, avocado oil, sumac and salt. Make the yogurt sauce and serve.