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Kebab Sandwich
40 minServes 4Nutri-Score C€€
C
40 min
40 minKebab Sandwich
what you need
Ingredients
80/20 ground beefMeat454 g
onion (finely diced)Produce1 piece
parsley (finely chopped)Produce15 g
olive oilPantry15 ml
saltSpices5 g
black pepperSpices2 g
paprikaSpices2 g
red onion (sliced)Produce0.5 pieces
cherry tomatoes (halved)Produce10 pieces- parsley (chopped)Produce8 g
- olive oilPantry15 ml
- lemon juiceProduce15 ml
- saltSpices2.5 g
sumacSpices3 g
Greek yogurtDairy240 ml
garlic (grated)Produce1 piece
tahiniPantry30 ml- olive oilPantry15 ml
- lemon juiceProduce15 ml
- saltSpices1 g
- flatbread (warmed)Bakery4 pieces
- pomegranate molassesPantry15 ml
per serving
Nutrition
471kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 26 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 1
Prepare the kebab mixture
- Thinly dice the onion and chop the parsley.
- Mix the ground beef with the onion and parsley.
- Season with olive oil, salt, black pepper and paprika, then mix well.
- Step 2
Cook the kebab
- Shape the meat mixture and place it on a baking tray.
- Bake at 475 °F, keeping an eye on it since thickness changes the cooking time.
- Step 3
Make the salad
- Slice the red onion and halve the cherry tomatoes.
- Chop the parsley and combine everything with olive oil, lemon juice, salt and black pepper.
- Add sumac and toss.
- Step 4
Make the tahini sauce
- Combine the Greek yogurt, grated garlic, tahini, olive oil, lemon juice and salt.
- Mix until smooth.
- Step 5
Assemble the sandwich
- Warm the bread.
- Spread the sauce, add the kebab and the salad.
- Finish with a drizzle of pomegranate molasses.