Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil. This helps prevent sticking and makes cleanup much easier after cooking.

Place the ground beef into a large bowl. Add grated onion, garlic, parsley, cilantro, paprika, cumin, coriander, garlic powder, onion powder, salt, pepper, and olive oil. Mix gently until everything combines.

Divide the beef mixture into eight equal portions. Shape each one into a long oval or sausage shape. Press gently so every kabab stays together while baking in the oven.

Place the peppers, zucchini, onion, and tomatoes into another bowl. Add olive oil, salt, and black pepper. Toss everything well until every vegetable is evenly coated with seasoning.

Place the shaped kababs on one side of the baking tray. Spread the vegetables around them in a single layer. Leave small spaces so everything roasts evenly.

Bake for about 20 minutes. Carefully turn each kabab halfway through cooking. Stir the vegetables gently so they brown nicely and cook evenly on every side.

Turn on the broiler for two to four minutes. Watch carefully while the kababs brown slightly. This gives them extra flavor without drying out the beef.

Remove the tray from the oven. Let the kababs rest for five minutes before serving. This keeps the juices inside the meat and makes every bite tender.