Mix 2lb ground beef, 1 small grated or processed white onion, 3 garlic cloves, 1 finely minced serrano pepper, 2 tbsp tomato paste, ½cup chopped parsley, a couple pinches salt, 1.5 tsp cumin, 1 tbsp smoked paprika, ½ tbsp Aleppo pepper, ¼ tsp cinnamon, 1 tsp oregano. Let sit for for 30-90 mins.

Spray a sheet pan with avocado oil. Press the meat mixture evenly across the whole pan until it's about ½ to ¾ inch thick.

Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan (don't slice all the way through). Finally, run the side of your knife or a spatula along each edge of the cuts to smooth and round them out, so each strip looks like an individual kabob.

Bake for 20-22 mins at 425F.

Remove from the oven, spoon out the excess liquid into a small bowl & mix with 1 tbsp tomato paste, and brush it over the kabobs. Return to the oven to broil for 2.5-3 mins.

Let rest a few mins before cutting along your score lines.

For the sauce, whisk together ⅓ cup tahini, juice of 1 lemon, 1 grated garlic clove, ¼ cup cold water, &salt to taste. Slowly add the water until it's smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.

For the salad, toss 2 sliced Roma tomatoes,½ thinly sliced red onion, ⅓ cup chopped fresh parsley, 1 tbsp sumac, juice of ½ lemon, salt & pepper.

To serve, warm lavash or pita, spread the tahini sauce, top with kabob, & salad, fresh parsley & mint, and garnish with sumac.