Israeli Beef Kebab with Tahini & Grilled Peppers
Charred ground beef skewers with warm pita, creamy tahini sauce, and grilled peppers—a sheet-pan dinner that tastes like Tel Aviv. Ready in 20 minutes, no grill required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb ground beef
- 2 whole bell peppers (red or yellow)
- ½ cup tahini
- 1 whole lemon (juiced)
- 4 pieces flatbread or pita
- 3 cloves garlic, minced
Instructions
- 1
Line a sheet pan with foil. Cut peppers in half lengthwise, remove seeds, and lay flat on one half of the pan.
- 2
Mix ground beef with 2 cloves minced garlic, 0.5 tsp salt, and 0.25 tsp pepper. Form into 4 long kebab logs and place on the other half of the pan.
- 3
Broil 4 to 5 minutes, until beef is browned and peppers have charred edges. Remove the pan.
- 4
Whisk tahini with lemon juice, 1 clove minced garlic, 3 tbsp water, salt, and pepper until creamy.
- 5
Warm flatbread in a dry skillet or directly over the broiler for 30 seconds per side.
- 6
Serve kebabs and peppers with warm bread, tahini sauce, and white rice on the side.
Tools you’ll need
- sheet pan
- foil
- small mixing bowl
- whisk
- skillet or broiler
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