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Turkish Sheetpan Kebab with Charred Peppers and Tomatoes (Tepsi Kebabi)

  • Author: Michelle Burns
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


You will need a broiler-safe sheet pan or skillet for this recipe


  • 1/2 pound Yukon gold or small red potatoes, cut into wedges
  • 1 Tbs olive oil
  • 1/4 medium red onion, finely chopped
  • 1/2 medium red, yellow, or orange bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp Aleppo pepper (can substitute 2 tsp sweet paprika plus 1/4 tsp cayenne pepper)
  • 2 tsp ground cumin
  • 1 tsp dried thyme
  • 1 tsp dried mint
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 pound 90 percent ground beef
  • 1/2 pound ground lamb
  • 1/4 cup tomato paste (we use 1/2 sundried and 1/2 regular)
  • 1/2 cup banana pepper rings, sliced
  • 2 medium Roma tomatoes, sliced thickly
  • 2 Tbs flat-leaf parsley plus 1 Tbs fresh mint leaves, chopped (GARNISH)


  • Preheat the oven to 450ºF.
  • In a medium microwave-safe bowl, toss the potatoes with 1 tbs oil, salt, and black pepper.
  • Cover and microwave on high until a skewer inserted into the potatoes meets just a little resistance, about 6 minutes.
  • ALTERNATELY: You can boil the potatoes or bake them until just beginning to be soft.
  • Set the potatoes aside to cool enough to handle
  • In a medium bowl, combine the onion, bell pepper, garlic, Aleppo peppers, cumin, thyme, mint, parsley, beef, lamb, and 1 1/2 tsp salt.
  • Mix with your hands until well combined.
  • Spread the tomato paste across the bottom of the skillet or sheet pan.
  • Add the meat mixture and press it into an even layer all the way to the edges of the pan.
  • In the same bowl, toss together the banana peppers, tomatoes, and olive oil with salt and pepper.
  • Place the potato wedges skin side up on the meat mixture, placing them around the perimeter and gently pressing them into the meat.
  • Inside the ring of potatoes, arrange the tomatoes, skin side up.
  • Inside the ring of tomatoes, place the banana peppers.
  • Bake for about 15 minutes until the center is 125ºF.
  • Turn the oven to broil.
  • Broil until the vegetables are charred and the meat reaches 160ºF at the center, about 5 minutes.
  • Let rest for 5 minutes before serving
  • Top with Parsley/mint mixture to garnish
  • Serve with flatbread.
  • NOTE: There will be a lot of juice. You can serve it with the liquid and use the flatbread to soak it up


Source:  Milk Street

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
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