Sini Kebab
Սինի քեբաբ·(see-nee ke-bab)
The Suburban Kebab (Quick Weeknight Dinners)
For immigrant parents working full-time in the American suburbs, firing up a charcoal grill on a Tuesday night wasn't happening. Enter Sini Kebab: the ultimate weeknight dinner hack. It delivers the deeply spiced, garlic-and-parsley-laced soul of a proper lule kebab, but it's simply kneaded, pressed into a baking pan, and crowned with vegetables. The secret is scoring the meat like a pizza and drowning it in a rich tomato broth, creating a self-basting confit effect that yields tender meat and perfectly roasted potatoes in under an hour.
Before you start
Chop and measure all vegetables and aromatics before handling the raw meat.
Keeping your station clean and prepped will make the vigorous hand-kneading process much smoother and keep your kitchen sanitary.
Ingredients
- ground beef1 lb
- ground lamb1/2 lb
- yellow onion1 large
- garlic4 med
- fresh flat-leaf parsley1/2 cup
- Middle Eastern red pepper paste1 tbsp
- tomato paste3 tbsp
- Aleppo pepper1 tbsp
- ground cumin1 tsp
- ground allspice1/2 tsp
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
- Yukon Gold potatoes2 med
- tomatoes2 med
- mild green peppers3 med
- warm water1 cup
Method
- 01
Preheat the oven and prepare the baking dish.
Preheat the oven to 400°F (200°C). Smear the bottom of a 10-inch round baking dish or cast-iron skillet with 1 tablespoon of tomato paste to anchor the flavors and prevent the meat from sticking.
- 02
Knead the meat mixture until sticky and cohesive.
In a large bowl, combine the ground beef, lamb, grated onion with its juices, garlic, parsley, red pepper paste, 1 tablespoon of tomato paste, Aleppo pepper, cumin, allspice, salt, and black pepper. Use your hands to knead vigorously for 2 to 3 minutes until the meat binds together into a tacky paste, ensuring it won't crumble after baking.
- 03
Press the meat into the pan and score it into wedges.
Transfer the meat to the prepared dish and press it out evenly to the edges with wet hands. Using a knife, cut the meat deeply into 8 wedges, exactly like a pizza.
- 04
Crown the meat with the prepared vegetables.
Layer the potato slices evenly over the meat, followed by the tomato slices. Arrange the halved green peppers on top in a decorative star pattern.
- 05
Mix the tomato broth and pour it over the dish.
Whisk the warm water, the remaining 1 tablespoon of tomato paste, and a pinch of salt together until smooth. Pour this broth gently over the vegetables and meat.
- 06
Bake uncovered until the potatoes are fork-tender and the sauce thickens.
Bake for 40 to 45 minutes. The meat will shrink slightly, allowing the rendered beef fat and tomato broth to bubble up through the scored cuts, effectively poaching the potatoes in savory juices.
- 07
Rest the kebab and serve directly from the pan.
Let the dish rest for 10 minutes to allow the juices to settle. Serve the wedges alongside warm pita, lavash, or a simple rice pilaf.
Notes
Lean meat will ruin the dish.
Do not use 90 percent lean beef. The rendering fat from an 80/20 mix is absolutely essential to fry the edges of the meat and adequately roast the vegetables on top.
Substitute for Middle Eastern red pepper paste.
If you cannot source biber salçası, simply substitute 1 additional tablespoon of standard tomato paste mixed with 1/2 teaspoon of smoked paprika to replicate the umami depth.
From Cook Armenian in America.