Antakya Tray Kebab with Charred Peppers Step-by-step instructions

Before you start

Before starting, set out all the ingredients. Finely mince the onion, red bell pepper, parsley, and garlic; you can use a food processor for speed, but be careful not to over-process into a paste.

Slice the tomatoes and have the green peppers whole. Whisk the tomato paste with warm water until smooth. Lightly butter or oil the tray. Preheat the oven to 425°F (220°C). If using lavash, warm it just before serving.

Instructions

Season and Shape

1. 1Season the Meat
   In a large bowl, combine the ground beef and lamb mix, minced onion, minced red bell pepper, minced parsley, minced garlic, pepper paste, cumin, black pepper, and salt. Knead the mixture with your hands for 2 to 3 minutes until the seasonings are evenly distributed and the mixture feels slightly sticky and cohesive.
   Look for The meat mixture should be well combined, with the vegetables finely minced and evenly dispersed.
   Tip For the best texture, use cold meat and work quickly to keep it from warming up.
2. 2Press into Tray
   Lightly butter or oil a round metal tray. Transfer the seasoned meat mixture to the tray and press it evenly into a thin, flat layer that covers the bottom completely. Wet your palms with water to prevent sticking and to smooth the surface.
   Look for The meat layer should be even, about 1/2 inch thick, and reach the edges of the tray.
   Tip Pressing with wet hands helps create a smooth, even surface without tearing the meat.

The meat mixture should smell aromatic with garlic, cumin, and pepper paste. It should be well combined, with no streaks of unseasoned meat. When pressed into the tray, the layer should be smooth and even, about 1/2 inch thick, reaching all the way to the edges. The surface should be slightly tacky from the wet palms, which helps it hold together during baking.

Garnish and Bake

3. 3Garnish and Sauce
   Arrange the tomato slices over the meat layer in a single layer, overlapping slightly. Place the whole green peppers on top, spacing them evenly. In a small bowl, whisk the tomato paste with the warm water until smooth. Pour the tomato sauce evenly over the top of the meat and vegetables.
   Look for The tray should look colorful with tomatoes and peppers, and the sauce should pool slightly around the edges.
   Tip Use ripe but firm tomatoes so they hold their shape during baking.
4. 4Bake the Kebab
   Preheat the oven to 425°F (220°C). Place the tray in the oven and bake for 25 minutes, until the meat is cooked through and the top is sizzling and lightly charred in spots. The internal temperature of the meat should reach 160°F (71°C).
   Look for The juices should be bubbling and the peppers and tomatoes slightly charred at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, loosely cover with foil for the last 5 minutes.

The tray should look vibrant with red tomato slices and green peppers nestled on top. The tomato sauce should be evenly distributed, pooling slightly around the edges. As it bakes, the kitchen will fill with the rich smell of roasting meat and peppers.

After 25 minutes, the top should be sizzling, the edges browned, and the peppers charred in spots. The meat should be firm to the touch and the internal temperature at 160°F (71°C).

Slice and Wrap

5. 5Rest and Slice
   Remove the tray from the oven and let it rest for 5 minutes. Use a sharp knife to slice the kebab into triangular wedges, like a pizza. The meat should be firm but juicy, and the vegetables should be tender.
   Look for The wedges should hold together when lifted, with the meat cooked through and the top glistening.
   Tip Letting it rest allows the juices to redistribute, making the slices cleaner.
6. 6Wrap and Serve
   Warm the lavash bread according to package directions. Place a slice of kebab on a piece of lavash, add any extra peppers or tomatoes from the tray, and wrap it like a burrito. Serve immediately, with additional warm lavash on the side.
   Look for The lavash should be soft and pliable, wrapping easily around the kebab.
   Tip Warm the lavash briefly in a dry skillet or in the oven wrapped in foil.

After resting, the kebab should be firm enough to slice into clean wedges without crumbling. The slices should lift easily with a spatula, revealing juicy, cooked meat. The lavash should be warm and pliable, wrapping around the kebab without tearing. Each bite should be a combination of tender meat, sweet tomato, and smoky pepper, with the lavash adding a soft, chewy contrast.

Common mistakes

One common mistake is overworking the meat, which can make it dense. Knead just until the ingredients are combined. Another is using too lean a meat, which results in a dry kebab. Pressing the meat too thick will extend the cooking time and may leave the center undercooked.

Also, be sure to pour the tomato sauce evenly; if it pools in one spot, the top may not brown evenly. Finally, don’t skip the rest time—it makes slicing cleaner and the meat juicier.

How to tell it’s done

The kebab is done when the meat is cooked through and reaches an internal temperature of 160°F (71°C) on an instant-read thermometer. The top should be sizzling, with the juices bubbling around the edges.

The tomatoes should be softened but still hold their shape, and the green peppers should be tender and lightly charred in spots. Let the tray rest for 5 minutes before slicing to allow the juices to settle.

• Ground meat: 160°F (71°C) in the thickest part