Mix the Kabob Ingredients: Combine ground beef, onion, garlic, serrano pepper, tomato paste, parsley, salt, cumin, smoked paprika, Aleppo pepper, cinnamon, and oregano in a large bowl. Let sit for 30–90 minutes.
Prepare the Sheet Pan: Spray a sheet pan with avocado oil. Press the meat mixture evenly across the pan (1/2–3/4 inch thick).
Score the Meat: Cut long vertical lines through the meat without slicing all the way. Smooth edges to create individual “kabob” strips.
Bake: Bake at 400°F (200°C) for 20–22 minutes.
Enhance Flavor: Spoon out excess liquid, mix with 1 tbsp tomato paste, and brush over the kabobs. Broil for 2.5–3 minutes for a grilled effect.
Rest & Slice: Let the kabobs rest a few minutes, then cut along the score lines.
Prepare Sauce: Whisk together tahini, lemon juice, garlic, cold water, and salt until smooth and pourable. Adjust seasoning to taste.
Prepare Salad: Toss tomatoes, red onion, parsley, sumac, lemon juice, salt, and pepper.
Serve: Warm lavash or pita, spread tahini sauce, top with kabobs and salad, garnish with extra sumac.

Serving and Storage Tips:

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