Hands Down the Easiest and Crispiest Homemade Kebabs. Made i

• servings: Serves: 5–6
• total time: 35 minutes

Ingredients

For the kebabs

2 lb (900 g) ground beef

1 large onion, finely diced (about 7 oz / 200 g)

1 red bell pepper, finely diced (about 5 oz / 150 g)

½ cup fresh parsley, chopped (15 g) + extra for garnish

2 tsp salt (12 g)

1 tsp black pepper (2 g)

1 tsp crushed red pepper (2 g)

1 tbsp paprika (7 g)

¼ tsp cumin (0.5 g)

4–6 large lavash or tortillas

Garlic Yogurt (Optional)

1–2 cups plain yogurt (240–480 g)

1–2 tsp garlic powder (3–6 g)

or

½–1 clove fresh garlic per cup yogurt, finely minced

Pinch of salt

1–2 tsp fresh lemon juice (5–10 ml)

Chill 10–15 minutes (or use plain yogurt)

For finishing

Fresh lemon juice

Extra parsley

Directions

Preheat

Preheat oven to 425°F (220°C).

Prepare the meat

In a large bowl, combine:

ground beef

onion

red pepper

parsley

salt, pepper, crushed red pepper

paprika + cumin

Mix thoroughly until fully combined and slightly sticky.

Assemble kebabs

Lay out lavash or tortillas

Spread a thin, even layer of the meat mixture across each

Roll tightly into logs

Slice into 1.5–2 inch (4–5 cm) pieces

Thread onto 12-inch (30 cm) skewers

Bake & crisp

Place skewers on a parchment-lined tray:

Bake 10–15 minutes (bottom gets crispy)

Flip skewers

Bake 5–10 minutes more

Broil on HIGH 2–3 minutes until edges are deeply browned

Crispy outside, juicy inside

Make the garlic yogurt

While the kebabs cook, mix:

yogurt

garlic (powder or fresh)

pinch of salt + lemon juice

Let sit 10–15 minutes to mellow

Serve

Spread yogurt on a plate

Arrange hot kebabs on top

Finish with fresh lemon juice + parsley

Notes

Tortillas = easier, lavash = more traditional

Don’t overdo garlic — balance is key

Broiling at the end makes this next level