Preheat your hot oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.

In a food processor, pulse white onion, chopped red bell pepper, garlic, parsley, cilantro, olive oil, and dill.

Once finely chopped, transfer to cheesecloth and squeeze out moisture. This is key for browning and texture. Reserve the liquid! It’s liquid gold lol

If grinding your own meat, cut your chicken into medium chunks. Add to the meat grinder and grind with the medium grinder attachment.

Add squeezed veggies, all spices, 1 tbsp olive oil.

Mix well using clean hands or a spatula.

Spread mixture evenly onto the sheet pan (about 1 inch thick).

Use a knife or spatula to score into kebab strips

You can shape them more with your fingers

Bake for 18 minutes, then broil on high heat for 3–5 minutes. Check the internal temperature of the chicken with a meat thermometer—it should reach 165°F.

While chicken is cooking, in a bowl, combine thinly sliced onion, arugula, cherry tomatoes halved, chopped parsley, sumac, olive oil, reserved veggie juice and salt and pepper to taste.

Whisk together tahini, lemon juice from 1.5 lemons, 1 garlic clove grated, minced cilantro, minced dill, Greek yogurt, and veggie water

Add cold water 1 tsp at a time if needed to reach desired consistency.

Brush with remaining veggie juice for sheen and flavor.

Serve wrapped in pita bread or lavash bread with salad and tahini sauce, or go low carb and enjoy as a bowl with extra vegetables. You can also wrap it in the bread with all the condiments and lightly toast it on the stove if you want the bread a little crispy.

Store leftovers in an airtight container in the fridge for up to 4 days.