Baked Kofta-Style Beef Tacos & Sumac Pickles

with Roasted Potato & Creamy Shawarma Sauce

Allergens: Milk, Eggs, Wheat, Soy

Total: 40 min • Prep: 10 min

Servings:
Ingredients

  • Red Onion

    1 unit

  • Ground Beef

    10 ounce

  • Lemon

    1 unit

  • Yogurt

    4 tablespoon

  • Mini Cucumber

    1 unit

  • Sumac

    1 teaspoon

  • Shawarma Spice Blend

    1 tablespoon

  • Mayonnaise

    2 tablespoon

  • Flour Tortillas

    6 units

  • Garlic Powder

    2 teaspoon

  • Russet Potato

    12 ounce

  • Dill

    ¼ ounce

  • Salt

    4 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    3 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

  • Halve, peel, and dice half the onion; thinly slice remaining onion. Mince dill. Trim and thinly slice cucumber into rounds. Zest and halve lemon. Cut potato into ½-inch-thick wedges.

  • In a large bowl, combine beef*, diced onion, half the dill, half the garlic powder, half the Shawarma Spice Blend, ½ tsp salt (1 tsp for 4 servings), and pepper. Form mixture into six 2-inch meatballs (12 meatballs for 4).
Ingredient Quantities

  • Lemon

    1 unit

  • Shawarma Spice Blend

    1 tablespoon

  • Garlic Powder

    2 teaspoon

  • Dill

    ¼ ounce

  • Salt

    4 teaspoon (tsp)

2
  • Place tortillas on a clean work surface; place a meatball in center of each tortilla. Cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. Fold tortillas to form tacos.
  • Line a baking sheet with foil; drizzle with olive oil. Place tacos on prepared sheet and drizzle tops with oil. Toss potato on a separate sheet with a large drizzle of oil, remaining garlic powder, salt, and pepper.
  • Bake potato on top rack until browned and cooked through; bake tacos on middle rack until crisped and browned and beef is cooked through, 20-25 minutes, swapping rack positions and flipping tacos halfway through. TIP: There may be a bit of grease from the beef on the baking sheet—that’s OK!
Ingredient Quantities

  • Garlic Powder

    2 teaspoon

  • Salt

    4 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

3

  • While tacos and potato bake, in a medium bowl, combine sliced onion, cucumber, juice from all the lemon, 1 TBSP water, 1 tsp sugar, and ½ tsp salt (2 TBSP water, 2 tsp sugar, and 1 tsp salt for 4 servings). Cover with plastic wrap. Microwave until onion is soft, 30–90 seconds.

  • Stir in sumac and remaining dill; set aside to pickle, stirring occasionally.

Ingredient Quantities

  • Lemon

    1 unit

  • Sumac

    1 teaspoon

  • Dill

    ¼ ounce

  • Salt

    4 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

4
  • In a small bowl, combine yogurt, mayonnaise, lemon zest, remaining Shawarma Spice Blend, salt, and pepper.

  • Divide tacos between plates; top with shawarma sauce. Serve with roasted potato and sumac pickles on the side.

Ingredient Quantities

  • Lemon

    1 unit

  • Yogurt

    4 tablespoon

  • Sumac

    1 teaspoon

  • Shawarma Spice Blend

    1 tablespoon

  • Mayonnaise

    2 tablespoon

  • Salt

    4 teaspoon (tsp)