Add one bunch of parsley, one large onion, red pepper, garlic cloves, and jalapeño into a food processor. Blend until mushy.
Strain the blended vegetables through a fine mesh strainer to squeeze out all the excess liquid.
Add the strained vegetables to a bowl with the ground meat, tomato paste, 1 tsp salt, black pepper, paprika, and turmeric. Mix well by hand to combine.
Drizzle oil onto a baking sheet. Flatten the kebab mixture onto the pan until it's about 1/2 inch thick.
Score the meat into strips roughly 1 1/2 inches wide using a spatula or pastry cutter, then score horizontally across.
Bake in a preheated oven at 425°F for 15 minutes.
While the kebab bakes, chop the tomatoes and remaining onion into wedges, and chop the remaining parsley. Toss them in a bowl with olive oil, the juice of one lemon, 1 tsp salt, and the sumac.
In a separate bowl, whisk together the sesame paste, ice-cold water, the juice of the remaining lemon, and 1 tsp salt until creamy.
Broil the kebab for 3-5 minutes until browned and completely cooked through.
Build your wrap by placing pieces of the baked kebab onto a laffa or flat pita, topping with the fresh salad, and drizzling generously with the tahina before rolling it up.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
