Juicy Sheet Pan Kebabs (Ground Beef)

Ingredients

• 2 mediumyellow onions, roughly chopped
• about 30 gparsley, roughly chopped
• 2garlic cloves, peeled
• 1bell pepper, any colour, roughly chopped
• 794 gmedium ground beef (or lean)
• 2 teaspoonskosher salt
• 1 teaspoonground black pepper
• about 155 gplain flour
• 240 mltomato passata
• 60 mltomato purée
• 1/2 teaspoonbaking powder
• 60 mlvegetable oil
• 6fresh samoon buns (or pita bread)
• 2tomatoes, sliced
• 3spring onions, sliced
• about 15 gparsley, roughly chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C and put a rack in the bottom position.

2. 2

   Chop the vegetables

   Put the onions, parsley, garlic and bell pepper in a food processor and pulse until very finely chopped. If you do not have a food processor, chop them very finely with a knife.

3. 3

   Mix the beef

   Tip the chopped mixture into a large bowl. Add the beef, salt, pepper, flour, passata, tomato purée and baking powder, then mix with your hands until cohesive and soft-dough-like.

4. 4

   Oil the trays

   Line two large, rimmed baking trays with baking paper. Pour 30 ml oil onto each tray and spread it over the paper with your hands. Heat the trays in the oven for 10 minutes.

5. 5

   Shape the patties

   Spoon out 1 to 2 tablespoons of the meat mixture at a time and shape it into a circular patty about 6 mm thick. Arrange the patties on the hot trays, leaving about 2.5 cm between them.

6. 6

   Bake the patties

   Set the trays on the bottom rack and bake for 20 minutes. If both trays do not fit there, put one on the bottom rack and one in the middle; move the middle tray down for the final 10 minutes so its patties can caramelise.

7. 7

   Turn and brown

   After 20 minutes, check the undersides; they should be brown and crisp. If they are not, bake for up to 5 minutes more, until sizzling and golden. Turn the kebabs with a spatula and bake for another 15 minutes, until golden on both sides. If needed, grill the tops for a few minutes to brown them further.

8. 8

   Serve in buns

   Serve the patties in samoon buns with sliced tomatoes, spring onions and parsley.

What are Aroog?

Aroog are Iraqi-style patties made with ground beef and finely chopped vegetables, with tomato giving the mixture much of its flavour. They can be served as a simple dinner or tucked into bread with fresh toppings.

This version uses a hot, oiled baking tray to crisp the patties without frying them individually. The tomato passata and purée help bind and season the beef mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 714 calories, 33g protein, 62g carbs, 37g fat.

The beef supplies most of the protein, while the flour and buns contribute much of the carbohydrate. Beef and vegetable oil account for much of the fat; serve a patty in a bun with the fresh tomato and herbs, and add a side salad if you want more vegetables on the plate.

The vegetable base

Fine chop: the onion, parsley, garlic and pepper should be chopped very small so they mix evenly through the beef and the patties hold together.

No processor: a sharp knife works too; take time to chop the vegetables finely rather than leaving large pieces that can make shaping awkward.

Getting the mixture right

Soft dough: mix the ingredients by hand until they form a cohesive, soft mixture. The flour and baking powder help give the patties structure.

Gentle mixing: combine everything thoroughly, but stop once no separate patches of ingredients remain. This makes it easier to shape evenly sized patties.

Why preheat the trays?

Hot oil: heating the lined, oiled trays for 10 minutes gives the patties an immediate sizzle when they go on. It helps the undersides develop the browned, crisp finish this method aims for.

Careful placing: shape the patties before arranging them on the hot trays, and leave about 2.5 cm between each one. Use care when handling the heated trays.

Shaping and checking doneness

Even thickness: make each patty about 6 mm thick so the batch cooks at a similar pace. Keep portions consistent, using 1 to 2 tablespoons of mixture for each.

Colour cues: check for brown, crisp undersides after 20 minutes, then turn and bake for another 15 minutes. The recipe also suggests a brief spell under the grill if the tops need extra colour.

Serving suggestions

Fresh toppings: add sliced tomato, spring onion and parsley to the buns just before serving. Their fresh texture contrasts with the browned patties.

Bread choice: samoon is the traditional-style option named here, while pita bread works as an alternative. Serve any patties that do not fit in the buns alongside them.

Recipe notes & tips

• Chop the vegetables very finely so they distribute evenly through the beef.
• Preheat the oiled trays for the full 10 minutes before adding the patties.
• Shape the patties to a consistent thickness for more even baking.
• Leave space between patties so they can brown rather than crowding the tray.
• Move the middle tray to the bottom rack for its final 10 minutes if both trays are in the oven.
• Check the undersides before turning and allow up to 5 extra minutes if they have not browned.

Variations

• Use lean beef: choose lean ground beef instead of medium ground beef for a less rich result.
• Change the bread: serve the patties in pita instead of samoon.
• Add pepper: use a bell pepper of any colour, as in the recipe.
• Serve without buns: plate the patties with the sliced tomato, spring onion and parsley.
• Add a salad: serve a fresh salad alongside the patties for another crisp accompaniment.

Common mistakes to avoid

• Coarse vegetables: large pieces can make the mixture harder to shape; chop them very finely.
• Cold trays: the patties may miss out on the initial sizzle; preheat the oiled trays for 10 minutes.
• Crowded patties: they need room on the tray; leave about 2.5 cm between them.
• Uneven shaping: patties of different thicknesses may cook at different rates; aim for about 6 mm each.
• Turning too soon: check that the undersides are brown and crisp before flipping, and bake for up to 5 minutes longer if needed.

How to store

Refrigerate leftover patties in a covered container for up to 3 days. Reheat in a hot oven until warmed through; store the buns and fresh toppings separately and assemble just before serving.

Frequently asked questions