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Sheet Pan Turkey Kebabs with Sumac Salad
I love a kebab, but standing there shaping each one individually? On a school night?! GIRRRRL, PLEASE! LOL. These sheet pan turkey kebabs have all the garlic, herbs and warm spices I want, and I just press the whole mixture onto a pan and let the oven do its thing.
This is my kind of dinner when I’m tired of figuring out what’s for dinner. I put out warm pita, hummus, tzatziki and the sumac salad, and everyone can build their own plate. You want more dip than turkey? Fine. We’re fed! And it’s DELICIOUS!
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Equipment
- 1 11 x 17 sheet pan
- 1 Food Processor
Ingredients
For the turkey kebabs
- 2 pounds ground turkey chicken or beef
- 1 handful fresh parsley
- 1 bell pepper seeded and roughly chopped
- 1 medium white or yellow onion roughly chopped
- 3 garlic cloves peeled
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
For the sumac salad
- 1 Roma tomato diced
- ½ cucumber diced
- ¼ cup chopped fresh parsley
- Juice of 1 lemon
- 1½ tablespoons sumac
- 1 teaspoon salt or to taste
For serving
- Tzatziki
- Pita
- Hummus
Instructions
- Preheat the oven. Heat the oven to 425°F. Grease a large 11×17 rimmed baking sheet with 1 tablespoon olive oil.
- Chop and drain the vegetables. Pulse the parsley, bell pepper, onion and garlic in a food processor until finely chopped. Transfer to a fine-mesh strainer and press out as much liquid as possible. Discard the liquid.
- Mix the kebabs. In a large bowl, combine the ground meat, drained vegetables, tomato paste, paprika, turmeric, cumin, onion powder, garlic powder, salt and pepper. Mix just until evenly combined.
- Shape on the pan. Press the mixture onto the prepared baking sheet into a rectangle about ½ inch thick. Use the edge of a spatula to score it into strips, then brush the top with the remaining 1 tablespoon olive oil.
- Bake and brown. Bake for 15–20 minutes, or until the center reaches 165°F for ground turkey or chicken, or 160°F for ground beef. Broil for 2–3 minutes for a golden finish, watching closely.
- Make the salad. While the kebabs bake, toss the tomato, cucumber, parsley, lemon juice, sumac and salt in a bowl.
- Serve. Cut the kebabs along the scored lines and serve with the sumac salad, warm pita, tzatziki and hummus. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. I love how customizable this is and absolutely delicious.
Tips for Making This Recipe
- Really drain those veggies. Press the chopped vegetables firmly in a fine-mesh strainer before adding them to the meat. Extra liquid means a watery pan instead of nicely browned kebabs.
- Use what you have. Ground chicken or beef works too. Serve with pita or over rice, depending on what’s in the kitchen.
- Keep the thickness even. Aim for about ½ inch across the whole pan so the edges don’t dry out while the middle finishes cooking. We want juicy kebabs, not turkey crackers.
Frequently Asked Questions
Can I make these without a food processor?
What can I use instead of sumac?
Can I serve these without pita?
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These are so easy and the oven does most of the work! So delicious and customizable. I hope you love it! -Caterina