Sheet-Pan Israeli Beef Kebab with Roasted Veg
Seasoned beef skewers with charred tomatoes and crispy potatoes, all on one sheet pan in under 20 minutes. Serve with tahini drizzle and fresh herbs for an easy weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 512
- Protein
- 32g
Ingredients
- ¾ lb ground beef
- 10 oz baby potatoes, halved
- 2 medium tomatoes, quartered
- ½ large onion, cut into 1-inch chunks
- 3 tbsp tahini
- 2 tsp cumin and sumac, mixed
Instructions
- 1
Preheat broiler. Toss potatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan. Broil 6 inches from heat for 8 minutes.
- 2
Mix ground beef with cumin, sumac, salt, and pepper. Form into 4 kebabs around metal skewers or pack onto wooden skewers.
- 3
Remove pan from broiler. Push potatoes to the sides and arrange kebabs, tomatoes, and onion in the center of the pan.
- 4
Drizzle everything with olive oil. Broil 7–9 minutes until kebabs are cooked through and edges are charred.
- 5
Whisk tahini with 2 tbsp warm water, squeeze of lemon, salt, and pepper until drizzle consistency.
- 6
Drizzle tahini over the plate. Garnish with fresh parsley if you have it. Serve hot.
Tools you’ll need
- sheet pan (18×13 inch)
- metal skewers or wooden skewers (soaked)
- broiler
- small bowl
- whisk
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