Sheet Pan Kaftas

Ingredients

Kaftas

• 1 lb ground beef (90/10)
• 1 lb ground lamb
• 1 large shallot (or 1/2 small red onion)
• 3 garlic cloves
• 2-3 tbsp pine nuts (or walnuts)
• 1 large handful parsley
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp sumac
• 1 tbsp oregano
• 1/4 tsp cayenne
• 1 tsp cumin
• 1 tsp aleppo pepper flakes
• 1 generous pinch salt
• 1 generous pinch pepper

Vegetables

• cherry tomatoes
• wedges onion
• a few jalapeños
• drizzle olive oil
• salt

Herby Yogurt Sauce

• 1 cup plain yogurt
• 3 tbsp parsley, finely chopped
• 1 large garlic clove, minced
• 1 squeeze lemon juice
• 1 pinch salt
• 1 pinch pepper
• drizzle olive oil
• sprinkle aleppo pepper

Instructions

1. Add 2 lb ground meat to a large bowl, using a mix of 1 lb 90/10 ground beef and 1 lb ground lamb for extra flavor.
2. In a small food processor, add 1 large shallot (or 1/2 small red onion), 3 garlic cloves, 2-3 tbsp pine nuts (or walnuts), and a large handful of parsley. Pulse until finely minced, then add to the meat.
3. Add 2 tbsp tomato paste, then season with 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp sumac, 1 tbsp oregano, 1/4 tsp cayenne, 1 tsp cumin, 1 tsp Aleppo pepper flakes, and a generous pinch of salt and pepper. Mix well.
4. Divide and shape into oval logs, about 2 oz each, yielding about 18 kaftas.
5. Place on a sheet pan. Add cherry tomatoes, onion wedges, and a few jalapeños around them. Drizzle with olive oil and season with salt.
6. Bake at 400°F for 28-30 minutes, until kaftas are cooked through and veggies are roasted.
7. For the herby yogurt sauce, mix 1 cup plain yogurt with 3 tbsp finely chopped parsley, 1 large minced garlic clove, a squeeze of lemon, and a pinch of salt and pepper. Finish with a drizzle of olive oil and sprinkle of Aleppo pepper.
8. Serve as is, in wraps, or over rice, with veggies and 2 tbsp yogurt sauce per plate.