Turkish Köfte Kebabs (Sheet Pan Version)

1. Make toppings ahead: Prepare the Cacık (yogurt sauce) by combining Greek yogurt, grated cucumber (squeezed dry), 1 garlic clove, juice of ½ lemon, 1 tbsp olive oil, dill or mint, and salt. Prepare the Sumac Onion Salad by thinly slicing 1 red onion, then mixing with 1 tsp sumac, juice of ½ lemon, 1 tbsp olive oil, a pinch of salt, and 2 tbsp parsley. Chill both the yogurt sauce and onion salad for at least 30 minutes for best flavor.
2. Mix kebabs: In a large bowl, combine the 1 lb grass-fed ground beef, blended or finely chopped ½ red bell pepper, 1 small onion, 2 garlic cloves, 2 tbsp parsley, 1 tbsp olive oil, 1 tsp salt, 1 tsp cumin, ½ tsp paprika, ½ tsp black pepper, and 1 tbsp acı biber salçası (Turkish chili paste) or gochujang. Mix thoroughly by hand until the mixture is sticky and well combined.
3. Shape + bake: Press the beef mixture evenly into a pan (no need to oil the pan). Score the mixture into desired kebab shapes.
4. Bake at 425°F (220°C) for 20–25 minutes, or until the edges are crispy.
5. Optional: For a charred finish, broil the kebabs for an additional 2–3 minutes.
6. Serve: Wrap the cooked kebabs in pita or lavash bread with the chilled Sumac Onions and Cacık for the perfect bite.