Description
This recipe for Juicy Oven-baked Kebabs features a flavorful blend of minced beef or lamb combined with aromatic spices and herbs, baked to perfection for a juicy and tender texture. Served with tangy sumac onions, creamy garlic yoghurt sauce, fresh tomatoes, and warm flatbreads, these kebabs offer a delicious and satisfying meal with Middle Eastern flair, showcasing a simple yet effective oven-baking method.
Ingredients
Scale
For the Kebabs
- 1 kg (2¼ lb) minced (ground) beef or lamb (15–20% fat for best flavour and juiciness)
- 1 small brown onion, grated using a box grater
- 1 tbsp freshly minced garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp sweet paprika
- 1 tsp chilli flakes (optional)
- 2 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 3 tbsp finely chopped flat-leaf parsley
- ½ tsp bicarbonate of soda (baking soda)
- 2 tbsp olive oil, for brushing
For the Sumac Onions
- 1 small red onion, very finely sliced
- 1½ tsp sumac
- Juice of ½ lemon
- 1 tsp olive oil
- ¼ tsp sea salt flakes
For the Garlic Yoghurt Sauce
- 1¼ cups (310 g) Greek yoghurt
- ½ tsp freshly minced garlic
- 1½ tbsp lemon juice
- ½ tsp sea salt flakes
To Serve
- 4–6 flatbreads or pita (omit for gluten-free option)
- 2 large tomatoes, sliced into thin wedges or rounds
- ½ cup (15 g) finely chopped fresh flat-leaf parsley
Instructions
- Preheat the Oven: Set your oven to 240°C (475°F) or 220°C (425°F) if using fan-forced. This high temperature ensures a perfect bake with beautifully browned edges.
- Make the Kofta Mixture: In a large bowl, thoroughly combine the minced beef or lamb with grated onion, garlic, cumin, ground coriander, paprika, optional chilli flakes, sea salt, black pepper, parsley, and bicarbonate of soda. Knead firmly with your hands for about 2 minutes until the mixture becomes sticky and cohesive, which helps the kebabs hold together well during baking.
- Shape onto Tray: Line a large baking tray with parchment paper. Press the meat mixture evenly in a large rectangle about 1 cm thick and approximately 30 x 40 cm in size. Keep the edges neat but don’t stress about perfection to allow for natural texture.
- Score and Notch the Meat: Using a bench scraper or metal spatula, cut the meat vertically into strips approximately 2–3 cm wide, slicing completely through to the parchment. Then make shallow horizontal slits across each strip to create the signature kebab pattern that also promotes even cooking and browning.
- Bake the Kebabs: Brush olive oil generously over the top of the kebabs. Place the tray on the top oven rack and bake for 15–18 minutes until golden brown and fully cooked with slightly crisp edges. Optionally, for an extra caramelized finish, switch your oven to grill (broil) mode for the last 1–2 minutes of baking while carefully watching to avoid burning.
- Prepare the Sumac Onions: While the kebabs bake, mix the finely sliced red onion with sumac, lemon juice, olive oil, and sea salt in a bowl. Toss well to coat and set aside for 5–10 minutes to develop a mild pickle flavor, or serve immediately if short on time.
- Make the Yoghurt Garlic Sauce: In a separate bowl, combine Greek yoghurt with freshly minced garlic, lemon juice, and sea salt. Stir well and taste to adjust seasoning as necessary.
- Warm the Flatbreads: Heat flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds on each side until soft and pliable, making them easier to fold and soak up the kebab juices.
- Assemble and Serve: Press the warm flatbreads onto the cooked kebabs to capture some of the flavorful cooking juices. Separate the strips along the scored lines and serve on or inside the flatbreads. Garnish with spoonfuls of garlic yoghurt sauce, a generous pile of sumac onions, sliced tomatoes, and chopped fresh parsley for a vibrant and satisfying meal.
Notes
- For a leaner option, substitute beef or lamb with minced chicken, but be aware it may be less juicy.
- Using baking soda in the meat mix helps tenderize the protein and improve moisture retention.
- Sumac is a tart, lemony spice common in Middle Eastern cooking—if unavailable, substitute with a mild lemon zest or omit.
- For grilling or air frying alternatives, cook kebab strips on a grill or air fryer at high heat for similar timing until browned and cooked through.
