Turkish Beef and Pistachio Kebabs (Fıstıklı Kebab)

Among the innumerable variety of kebabs we sampled in southern Türkiye, our favorite was fıstıklı kebabs, or “pistachio kebabs.” The nuts, which are mixed into the ground meat, add a subtle sweetness and satisfying texture, while minimal spicing allows other flavors to come through clearly. Our recipe is based on kebabs we tasted at İmam Çağdaş Kebap Ve and Kebapçı Yalçın, two kebab shops in Gaziantep. The chefs at the respective restaurants, Erhan Aysa and Yalçın Tasdelen, prepared their kebabs using the classic flat skewers. But we know from experience that ground-meat kebabs are near-impossible to make with the thin, wiry skewers most cooks in the U.S. have. So for our adaptation, we form simple, skewer-less sheet-pan kebabs that cook in just a few minutes under the broiler. We opted to use ground beef, but ground lamb also works well. The kebabs are commonly served with herbs and vegetables. We throw together a tomato, cucumber and onion salad to go alongside. Tahini sauce is not customary, but we like how it ties together the elements. If you like, also offer warm pita or other flatbread.