Sheet Pan Kebabs with Salad and Tzatziki

Make the Beef Kebabs
0 Place the parsley and chopped onion cubes into a food processor. Pulse until finely ground.
9 Transfer the mixture to a large bowl lined with several layers of paper towel. Wrap and squeeze tightly to remove as much liquid as possible. Set aside.
8 In a large mixing bowl, combine the ground beef, squeezed parsley-onion mixture, salt, seven-spice, red pepper paste, pomegranate molasses, and olive oil.
7 Mix the ingredients well with your hands until they are fully combined.
6 Line a baking sheet with parchment paper and lightly grease it with cooking spray.
5 Spread the meat mixture evenly over half (or slightly more) of the sheet, pressing down gently but not too thinly.
4 Smooth the top, then spray a dough cutter or knife with oil. Cut the meat vertically into long strips to form kebabs.Optionally, create gentle horizontal indentations to mimic the marks of grilled kebabs.
3 Preheat the oven to 400°F.
2 Bake the kebabs for 15 minutes, or until cooked through. If desired, broil for 1–2 minutes at the end for light browning.
Make the Salad (While Kebabs Bake)
11 In a large bowl, combine tomatoes, sliced onion, and parsley.
12 Add olive oil, sumac, lemon juice, and salt. Toss well.
13 Use a slotted spoon or strainer when serving, so excess liquid doesn’t make the lavash soggy.
Make the Tzatziki (While Kebabs Bake)
15 Place the grated cucumbers in paper towels and squeeze out excess water.
16 In a bowl, mix Greek yogurt, cucumber, lemon juice, salt, and dill/mint. Stir until smooth.
17 Refrigerate the tzatziki sauce until ready to serve.
Assemble and Serve
19 Lay lavash bread on a flat surface.
20 Add baked kebab strips, spoon on the fresh salad (drained), and add pickles if desired.
21 Fold the lavash and press it in a grill press until warm and lightly crisped.
22 Serve hot with tzatziki sauce for dipping.