Recipes
Sheet Pan Kebabs with a Tahini-Pomegranate Molasses Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Danielle Schwab
Servings
3-4
Prep Time
40 minutes
Cook Time
20 minutes
A simplified take on classic kebabs, made easy on a sheet pan. Ground beef is mixed with warm spices and pomegranate molasses, then baked until juicy and caramelized. Served with a fresh salad and a Tahini-Pomegranate Molasses sauce over rice or wrapped in lavash.
Ingredients
Kebabs
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1 lb ground beef (85/15 for juicier kebabs, but leaner works too)
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¼ large white onion
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½ red bell pepper
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2 cloves garlic
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2 Tbsp parsley, chopped
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1 Tbsp tomato paste
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1 Tbsp Pomegranate Molasses
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1 tsp Wild Mountain Cumin
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1 tsp Smoked Pimentón Paprika
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1 tsp Ground Red River Coriander
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1 tsp Black Urfa Chili
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¼ tsp Royal Cinnamon
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½ tsp ground black pepper
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1 tsp kosher salt
Quick Tomato Cucumber Salad
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2 Persian cucumbers, sliced
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2 Roma tomatoes, chopped
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2 Tbsp olive oil
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2 Tbsp red wine vinegar
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2 Tbsp Cured Sumac
Tahini-Pomegranate Molasses Sauce
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¼ cup tahini
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2 Tbsp lemon juice
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1 garlic clove, grated
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2–4 Tbsp cold water
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½ tsp salt
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1 Tbsp Pomegranate Molasses
Directions
Preheat the oven
Preheat to 375°F and lightly grease a quarter or half sheet pan.
Prep the aromatics
In a small food processor, blend the onion, bell pepper, and garlic until finely minced. Transfer to a clean towel or paper towels and squeeze out as much liquid as possible or use a mesh strainer.
Make the kebab mixture
In a large bowl, combine the ground beef, drained vegetable mixture, parsley, tomato paste, pomegranate molasses, and spice mixture. Mix well until fully incorporated—using your hands works best.
Press the mixture evenly into a flat layer on the prepared sheet pan (about ½ inch thick). Use a knife to score the surface into long strips or rectangles, like traditional kebabs. They may not fill the whole sheet pan.
Bake for 18–20 minutes, then switch to broil and cook for another 3 minutes until browned and slightly crisp on top. While baking, make the salad and sauce!
Remove from the oven and carefully pour off any excess juices. Cut along the scored lines to separate into kebabs.
Make the Quick Cucumber Salad
Add all of the ingredients to the bowl and toss.
Make the Tahini-Pomegranate Molasses Sauce
Mix the tahini, lemon juice, pressed garlic, salt and water. Keep adding 1 Tbsp of water at a time until you reach your desired consistency.
Add 1 Tbsp of Pomegranate Molasses.
Assemble
Serve warm with the cucumber tomato salad, the Tahini-Pomegranate Molasses sauce, herbs, and your favorite accompaniments—wrapped in lavash or over rice.