>> time required: 40 minutes
>> course: main
>> serves: 6
>> source: @kalejunkie

Blend @onion{1/2}(white) with @red bell pepper{1} and @garlic cloves{4} in a food processor until liquidy. Transfer to a bowl and press out as much moisture as possible with a paper towel.

In a large bowl, combine @ground beef{900%g}(85/15) with the onion mixture, @parsely{15%g}(chopped), @tomato paste{2%tbsp}, @cumin seeds{2%tsp}(ground), @paprika{2%tsp}, @aleppo pepper{2%tsp}, @black pepper{1%tsp}, and @kosher salt{1.5%tsp}. Mix thoroughly with your hands until fully incorporated.

Spread the mixture in a flat even layer on a greased #quarter sheet pan{}. Score horizontal and vertical lines to mark individual kebab portions. Bake at 190°C for ~{20%minutes}, then broil for ~{5%minutes} until golden on top. Cut along scored lines to separate.

Toss @cucumber{2}(persian, chopped) with @red onion{1/2}(sliced), @tomato{2}(roma, chopped), @sumac{2%tbsp}, @red wine vinegar{2%tbsp}, @avocado oil{2%tbsp}, and @kosher salt{1%tsp}.

Mix @yogurt{240%g}(greek) with @cucumber{1}(persian, grated and squeezed dry), juice of @lemon{1/2}, and @kosher salt{1/2%tsp}.

Serve on warm @lavash{} — spread yogurt sauce, add 2-3 kebabs and salad, fold and enjoy.