Super Easy Sheet Pan Kebabs Skip the Skewers

Arrange a rack in the top third of the oven. Line a standard-sized baking sheet (18 x 13 inches) with parchment paper and lightly grease the parchment with 1 tablespoon of the vegetable oil.

Place the grated onion and chopped bell pepper in a double layer of paper towels, a piece of cheesecloth, or a thin clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Transfer to a large bowl.

Add the ground beef, parsley, garlic, cumin, cayenne, salt, and black pepper. Mix with your hands for about 2 minutes, until evenly combined and slightly sticky.

Transfer the mixture to the prepared baking sheet. Press it into an even rectangle, about 1/2-inch thick and 9x11 inches. Brush the top with the remaining 1 tablespoon of vegetable oil.

Use a knife or bench scraper to cut the meat lengthwise into strips about 1-inch wide, cutting all the way down to the parchment (you should have about 8 strips). After cutting, use the knife or bench scraper to press 4 or 5 shallow notches across each strip (don’t cut all the way through). This gives the kebabs that classic kebab look!

Bake on the top oven rack until the edges are browned and the center is cooked through, 20 to 22 minutes. Some liquid will collect in the pan as the beef cooks—this is normal. For deeper browning, carefully spoon off a little of the excess liquid before broiling.

Broil until browned to your liking, 1 to 2 minutes. Keep a close eye on the meat to prevent burning.

Remove from the oven and separate the strips along the cut lines with a spatula. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Defrost overnight in the refrigerator, then reheat in a hot oven or covered skillet for best texture, or microwave gently, covered, until warmed through. Love the recipe? Leave us stars and a comment below!