Sheet Pan Turkey Kebabs with Sumac Salad

Sheet pan of golden turkey kebab strips flecked with herbs, fresh from the oven

5 from 1 vote

Sheet Pan Turkey Kebabs with Sumac Salad

These easy sheet pan turkey kebabs are packed with vegetables, herbs and warm spices, then baked until golden. Serve with a fresh sumac salad, warm pita, tzatziki and hummus for a simple and filling family dinner.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Course, Salad

Cuisine: American, Mediterranean

Keyword: 45 Minute Dinner, Dinner, Easy Recipes, Family Dinner, Greek, Homemade, One Pan Meal, Sheet Pan, The Cooking Mawma

Servings:

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 11x17 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