Description
Kebab Crunch Bake – Easy One-Tray Mediterranean Sushi Bake
One recipe that will earn a permanent spot in your weekly rotation is this Kebab Crunch Bake – Easy One-Tray Mediterranean Sushi Bake! It’s packed with bold flavors and delicious layers that make it perfect for feeding a crowd, and it comes together super quickly. The best part? It’s made with pre-seasoned kebab meat from my favorite supermarket, JONS Marketplace, and is inspired by the viral sheet pan kebab trend. Serve it hot or enjoy it chilled—either way, I promise you’ll end up eating the entire tray because it’s just that good!
Ingredients
Units
Scale
2 1/2 lbs Seasoned Beef Lule Meat (or you can season it yourself)
1 (8 oz) Roasted Eggplant Spread (ready-made)
1/4 cup chopped Pickled Turnips
2 tablespoons chopped Italian parsley
Tahini Yogurt Drizzle
1 cup Yogurt
1/2 cup Tahini
Juice of 1 medium fresh Lemon
2 cloves of Garlic, grated
Pinch of Salt
Cucumber Tomato Salad
3 Persian Cucumbers
1 Roma Tomato
1/2 medium Red Onion
1 teaspoon Olive oil
Pinch of Salt
Za’atar Pita Chips
3 small Pita breads
2 tablespoons Za’atar seasoning
2 tablespoons Olive oil
Pinch of Salt
Instructions
- Preheat your oven to 485°F (190°C). In a medium-sized pot, combine rice, salt, and water. Bring to a boil over high heat, then reduce to low heat on the smallest burner. Cover and let it simmer until the rice is fully cooked and steamed. Avoid overcooking or adding too much water. Once the rice is done, transfer it to a large bowl and let it cool.
- Prepare your za’atar crispy pita chips. Chop the pita into small, thin strips, then cut them into smaller bite-sized pieces for the topping. Drizzle with olive oil, sprinkle with za’atar seasoning and a pinch of salt, then bake until golden and crispy. Remove from the oven and allow them to cool.
- Lightly oil your parchment paper, then place the seasoned ground beef onto a large, flat baking tray and press it down evenly into a single layer. Using a dough cutter, knife, or spatula, gently score the meat into long strips to form rows. Then lightly press horizontally across to create that lule kebab look. Just be careful not to cut all the way through. Drizzle with a little olive oil and bake for 25–30 minutes.
- Prepare your sauce and vegetables. Chop cucumbers, tomatoes, and onions, then set aside. For the tahini sauce, mix together yogurt, tahini, lemon juice, water, and salt. Blend very well to liquify. Transfer to a squeeze bottle if available and refrigerate until the beef is ready. Once the meat is cooked, mix the cucumbers, tomatoes, and onions with a pinch of salt and a squeeze of lemon juice.
- Assemble the Tray: Spread the cooked rice evenly in your tray, then layer the cooked beef on top. Add the cucumber and tomato salad, roasted eggplant spread, and drizzle with tahini sauce. Finish with crushed crispy pita chips, pickled turnips, and a light drizzle of pomegranate molasses, and enjoy!
Notes
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner, Lunch, Side Dish, Snack