Kefta Mixture

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1 medium white onion, shaved

1 red bell pepper, shaved

2 - 3 garlic cloves, pressed

1 Tbsp. tomato paste

2 packed tbsp flat-leaf parsley leaves, chopped

2 pounds ground beef, lamb, or mixed

1 tsp. cayenne or other chili powder

1 Tbsp. ground sazon

1 Tbsp. Spanish paprika

1 tsp. Kosher salt

1 tsp. Freshly ground black pepper

1 Tbsp. extra virgin olive oil, plus more for pan

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Tahini Sauce

Mayo - ½ Cup

Plain Greek Yogurt - ½ Cup

Tahini - 1 Tbsp

Garlic Paste - 1 Tbsp

Lemon Zest - 1 Lemon

Lemon Juice - 1 Lemon

Black Pepper - 1 Tsp

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Salad

Roma Tomatoes - 3, Sliced

English Cucumber - 1, Sliced

Red Onion - 1, Sliced

Parsley (Chopped) - 1 Tbsp

Olive Oil - 1-2 Tbsp

Lemon Juice - Half A Lemon

Salt - 1 Tsp

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Toppings

Fresh parsley, chopped

Sumac

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1. Preheat your oven to 425°F and place a rack in the center.

2. In a large mixing bowl combine the shaved ground meat, onion, pepper, garlic, tomato paste, parsley, spices, salt, and black pepper.

3. Drizzle in the olive oil and mix everything together using your hands until well combined.

4. Line a quarter sheet pan with foil and spread the meat mixture evenly into a layer about ½ inch thick.

5. Score the meat mixture into 1-inch strips using a butter knife or the edge of a spatula, making sure to cut all the way to the bottom of the pan, then drizzle with extra virgin olive oil.

6. Bake the kefta in the center of the oven for about 10 to 15 minutes, or until fully cooked.

7. For a bit of char, move the pan to the top rack and broil for an additional 3 minutes.

8. Once done, use a spatula to separate each kofta and serve them in rounds of pita or other flatbread with salad (above).

9. Drizzle with tahini sauce and sprinkle with sumac before serving.