Turkish Ground Meat Kebabs

Process the onion and parsley in a food processor until the mixture becomes a fine, slightly wet paste and any excess liquid is drained.

Place the ground meat in a large mixing bowl, add the processed onion‑parsley mixture, and season with salt, black pepper, paprika, and cumin.

Knead the mixture with clean hands for about 3–5 minutes until it becomes homogeneous and slightly sticky.

Shape the seasoned meat into long, flat kebabs about 2 cm thick and 12 cm long, spacing them evenly on a parchment‑lined baking sheet.

Arrange the sliced tomatoes and bell peppers around the kebabs, leaving a little space for airflow.

Drizzle the vegetables and kebabs with olive oil and, if desired, sprinkle a pinch of extra salt over the meat.

Preheat the oven to 425°F (428°F). Once hot, bake the kebabs and vegetables for 12–15 minutes, until the meat is cooked through.

Switch the oven to the broiler setting, place the tray back in, and broil for 2–3 minutes, watching closely, until the tops of the kebabs and the vegetables develop a light char.

If the vegetables are not sufficiently browned, transfer them to a separate tray and broil or roast an additional 2–3 minutes until they are crisp and caramelized.

Remove the tray from the oven, let the kebabs rest for 2 minutes, then serve hot with the roasted tomatoes and peppers.