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SHEET PAN ADANA KEBABS WITH SPICY TAHINI, ONION SALAD AND SAFFRON RICE

Prep Time 60 mins
Cook Time 35 mins
Rest Time 3 hrs
Total Time 4 hrs 35 mins
Cuisine:
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 6
Description

Irresistibly delicious Sheet Pan Kebabs, perfectly paired with fluffy saffron rice, zesty spicy tahini, and a refreshing onion salad! A feast that brings everyone together!
I can’t tell you how much joy it brings me to share this recipe, one that’s been a crowd-pleaser in my home f. Each bite of juicy kebabs, infused with vibrant herbs and spices, is a heavenly explosion of flavor.
Paired with fragrant saffron rice that adds a touch of elegance and a luscious spicy tahini sauce that brings the perfect kick, this meal truly has it all! Don’t forget the crisp, colorful onion salad for that refreshing crunch—it’s the perfect complement to the warm, savory kebabs.
Bon appétit!

Ingredients
    Kebabs:
  • 1.2 kg beef or lamb (or mince with at least 20% fat)
  • 100 grams fat (optional)
  • 1 whole red bell pepper
  • 1 medium brown onion
  • 3 cloves garlic
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon black pepper
  • 1 teaspoon sumac
    • Onion Salad:
  • 250 grams cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1/2 english cucumber, sliced
  • 2 red and green chillies, sliced
  • 2 tablespoons chopped parsley
  • 1 tablespoon sumac
  • 1 tablespoon lemon juice
    • Spicy Tahini:
  • 1/2 cup tahini
  • 2 tablespoons chilli sambal
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 cup water (adjust for consistency)
    • Saffron Rice:
  • 3 cups rice (basmati or long grain)
  • 1/4 cup saffron threads
  • 1/4 cup hot boiling water
  • 4 cups 4.5 water (for cooking rice)
Instructions
    Prepare the Kebab:
  1. 1
  2. 2
    - Peel and finely chop the medium brown onion.
  3. 3
    - Remove the seeds and core, then chop into small pieces.
  4. 4
    - Peel the cloves and mince or finely chop them.
  5. 5
    - Rinse the dill and parsley, shake off excess water, and finely chop them.
  6. 6
    - Place the chopped onion, red bell pepper, garlic, dill, and parsley into a muslin/cheese cloth or a strainer. Squeeze out as much moisture as possible to prevent the kebabs from becoming soggy.
  7. 7
    - If using whole cuts of beef or lamb, cut them into chunks and pass them through a meat grinder or food processor until well minced. Alternatively, use pre-packaged minced meat, ensuring it has at least 20% fat content for moisture and flavor.
  8. 8
    - In a large mixing bowl, combine the minced meat and the drained vegetable mixture.
  9. 9
    - Add the following spices to the bowl, salt, smoked paprika, cumin powder, coriander powder, black pepper and sumac.
  10. 10
    - Use your hands or a spatula to mix all the ingredients together until everything is well incorporated. This should take about 5-7 minutes, ensuring that the seasoning is evenly distributed.
  11. 11
    - Once mixed, transfer the kebab mixture to a bowl. Cover it with plastic wrap and refrigerate for at least 2-3 hours. This helps the flavors to meld together. If short on time, you can skip this step.
  12. 12
    - Preheat your oven to 200°C (392°F) so it’s ready for baking the kebabs.
  13. 13
    - Line a large sheet pan with parchment paper to prevent sticking.
  14. 14
    - Using a spatula or damp hands, spread the kebab mixture evenly over the parchment paper, flattening it out.
  15. 15
    - Using a knife, divide the mixture into long strips about 1.5 inches wide, similar to seekh kebabs. Make sure to leave gaps between each strip to allow for even cooking.
  16. 16

    - Scatter cherry tomato around the kebabs on the sheet pan, and drizzle everything with olive oil for added flavor.

  17. 17
    - Place the sheet pan in the preheated oven and bake for 15 minutes.
  18. 18
    - After baking, switch your oven to broil mode (high heat).
  19. 19
    - Position the rack on the top level of the oven and broil the kebabs for an additional 2-3 minutes, or until they turn golden brown and slightly charred on top.
    20. Prepare the Onion Salad:
  20. 20
  21. 21
    - Thinly slice the red onion and set it in a mixing bowl.
  22. 22
    - For the English cucumber, cut it in half lengthwise and then slice it into half-moons.
  23. 23
    - Slice the green and red chillies into thin rings.
  24. 24
    - Add the sliced onion, cucumber, chilli, and chopped parsley to the bowl.
  25. 25
    - Sprinkle in sumac and drizzle with lemon juice.
  26. 26
    - Toss all the ingredients together gently until evenly coated.
    27. Make the Spicy Tahini:
  27. 27
  28. 28
    - In a separate bowl, combine: tahini, chilli sambal, lemon juice, salt and paprika.
  29. 29
    - Gradually add 1/2 cup of cold water while mixing until it reaches a runny consistency. You can add more water if needed to adjust thickness.
    30. Cook the Saffron Rice:
  30. 30
  31. 31
    - Rinse 3 cups of rice under cold water until the water runs clear to remove excess starch. This helps prevent the rice from becoming too sticky.
  32. 32
    - In a large saucepan, combine the rinsed rice with 4.5 cups of water over medium-high heat.
  33. 33
    - Once the water reaches a gentle boil, reduce the heat to low and cover the saucepan with a lid.
  34. 34
    - Allow the rice to cook for 13 minutes without stirring or lifting the lid. This ensures even cooking and helps absorb all the water.
  35. 35
    - After 13 minutes, remove the saucepan from the heat but keep the lid on for another 10 minutes. This resting period allows the rice to finish cooking and steam.
  36. 36
    - Take 1/8 teaspoon of saffron threads and place them in a spice mortar. Grind them to a fine powder.
  37. 37
    - Add the remaining 1/8 teaspoon saffron threads to the mortar without grinding them.
  38. 38
    - Pour 1/4 cup of hot boiling water over the saffron and let it sit for about 5 minutes to infuse.
  39. 39
    - After the rice has rested, gently remove half of it to a separate bowl.
  40. 40
    - Pour the saffron-infused water over the remaining rice and fold it in gently until the rice is evenly colored.
    41. Serve:
  41. 41
  42. 42
    - Once everything is ready, take the sheet pan out of the oven with the kebabs.
  43. 43
    - In a serving tray, place a generous portion of saffron rice next to the kebabs.
  44. 44
    - Arrange the cherry tomatoes from the salad on the tray and serve with a small bowl of spicy tahini on the side.
  45. 45
    - Serve immediately while everything is hot, and enjoy your Sheet Pan Kebabs with Spicy Tahini, Onion Salad, and Saffron Rice!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 790.34kcal
% Daily Value *
Total Fat 21.87g34%
Saturated Fat 5.81g30%
Trans Fat 0.5g
Cholesterol 126mg42%
Sodium 1550.71mg65%
Potassium 1341.32mg39%
Total Carbohydrate 95.12g32%
Dietary Fiber 5.24g21%
Sugars 5.53g
Protein 55.45g111%
Vitamin A 160.14 IU
Vitamin C 83 mg
Calcium 171.75 mg
Iron 8.49 mg
Vitamin D 0.2 IU
Vitamin E 1.93 IU
Vitamin K 78.71 mcg
Thiamin 0.55 mg
Riboflavin 0.58 mg
Niacin 13.48 mg
Vitamin B6 1.6 mg
Folate 73.91 mcg
Vitamin B12 4.54 mcg
Phosphorus 746.96 mg
Magnesium 129.62 mg
Zinc 13.39 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For the best texture and flavor, make sure to use ground meat with at least 20% fat. This helps keep the kebabs juicy and tender.
  • If you’re mincing your own meat, cuts like chuck or shoulder for beef, or leg and shoulder for lamb provide great consistency and flavor.
  • Ensure all vegetables are finely chopped uniformly. This helps them blend well with the meat and cook evenly.
  • Before mixing the vegetables with the meat, always squeeze out excess moisture to avoid a soggy mixture.
  • If you have time, marinate the meat mixture overnight. This allows the spices to meld and intensifies the flavor.
  • Keep space between each kebab on the baking sheet to promote even cooking and prevent them from sticking together.
  • Broil them at the end of the baking process for that crispy, charred finish. This caramelizes the top and adds a delightful texture.
  • Before cooking, soaking the rice for minimum 30 minutes helps achieve fluffiness.
  • You can prep the kebab mixture, tahini and the salad earlier in the day. Just store each in the fridge separately until you’re ready to bake.
  • Experiment with different types of chili paste or sambal to either increase or decrease the spice level.
  • Try adding a teaspoon of minced garlic or some roasted sesame oil for even more flavor in your spicy tahini sauce.
Read it online: https://kitchendiariesbyzubda.com/recipe/sheet-pan-adana-kebabs-with-spicy-tahini-onion-salad-and-saffron-rice/