Sheet Pan Kefta Sandwich With Harissa Tahini

Kefta normally requires skewers and a grill, but this sheet pan method skips both. You form the seasoned meat into a block, cut it into portions with a spatula, and roast everything on one pan. The hands-off cooking time gives you room to make two condiments that tie the whole sandwich together.

The Kefta

Start with the spice mixture: onion, parsley, garlic, and a few spices. Work these together before adding the ground meat so the flavors distribute evenly. Instead of shaping individual skewers, press the mixture into a flat block on the sheet pan and use a spatula to cut it into eight-inch portions.

Add quartered tomatoes to the pan, drizzle everything with olive oil, and roast.

The Condiments

While the kefta cooks, make two sauces. First, quick sumac onions: thinly sliced onions tossed with sumac and a squeeze of lemon. Second, a harissa tahini sauce. The tahini brings creaminess and garlic flavor. The harissa brings heat.

Assembly

When the kefta is about 90% done, switch to the broiler to caramelize the outside. Soak up the pan juices with your bread of choice, then layer in the kefta, tomatoes, sumac onions, and harissa tahini. Optionally toast the assembled sandwich in a pan to seal it together.

Key Takeaways

• Sheet pan method eliminates skewers and grill work
• Mix spices before adding meat for even flavor distribution
• Hands-off roasting gives time to make sumac onions and harissa tahini
• Finish under the broiler for a caramelized crust