Sheet-Pan Beef Testi Kebab with Warm Pita
Tender chunks of beef with peppers and onions, seared and finished in the oven—inspired by Turkish testi kebab but ready in 25 minutes. Serve with warm flatbread and a glass of white wine.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb beef chuck, cut into 1.5-inch cubes
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 medium yellow onion, cut into 1-inch chunks
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- ½ tsp smoked paprika
- 2 pieces flatbread or pita
- 3 tbsp olive oil
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 3
Working in batches, sear beef 2 minutes per side without stirring until browned. Transfer to a bowl.
- 4
Add remaining 1 tbsp oil to the skillet, then add bell pepper and onion. Sauté 3 minutes until edges soften.
- 5
Stir in tomato paste, vinegar, and smoked paprika, then return beef and any juices to the pan. Toss to coat.
- 6
Transfer skillet to a 425°F oven for 8 minutes until beef is cooked through and vegetables are tender.
- 7
Warm flatbread in the oven during the last 2 minutes. Serve kebab with warm bread and a side of white wine.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- paper towels
- cutting board
- knife
- spoon
- oven
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