If you crave bold flavors and perfectly juicy, tender meat, this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe is an absolute winner. It combines the aromatic spices of cumin, coriander, and paprika with the freshness of sumac-spiked onions and a creamy garlic yoghurt sauce, creating a vibrant and satisfying dish that feels like a festive celebration on your plate. Whether for a family dinner or entertaining friends, these kebabs bring a lovely warmth and depth of flavor, with a juicy texture that makes every bite irresistible.
Ingredients You’ll Need
Keeping the ingredient list straightforward and accessible allows the flavors to shine through naturally. Each component plays a crucial role — from the rich, juicy mince to the tart sumac onions and the zingy garlic yoghurt, they all come together in harmony to make this dish a standout.
- 1 kg (2¼ lb) minced beef or lamb (15–20% fat): Fat content is key for juicy, flavorful kebabs that don’t dry out during baking.
- 1 small brown onion, grated: Adds sweetness and moisture for tender meat.
- 1 tbsp freshly minced garlic: Essential for aromatic depth in the meat mixture.
- 1 tbsp ground cumin: Brings warm, earthy tones commonly found in Middle Eastern cuisine.
- 1 tbsp ground coriander: Adds a bright, citrusy note that balances the spices.
- 1 tbsp sweet paprika: Gives a subtle smokiness and vibrant color.
- 1 tsp chilli flakes (optional): For a gentle heat kick, adjustable to your taste.
- 2 tsp sea salt flakes: Enhances all the flavors wonderfully.
- ¼ tsp freshly cracked black pepper: Adds a mild bite and complexity.
- 3 tbsp finely chopped flat-leaf parsley: Offers freshness and a burst of green color.
- ½ tsp bicarbonate of soda: Helps keep the meat tender and light.
- 2 tbsp olive oil, for brushing: Used to develop a crispy, golden crust on the kebabs.
- 1 small red onion, very finely sliced: For the tangy sumac onions topping.
- 1½ tsp sumac: Adds a bright lemony tartness with a slightly tangy punch.
- Juice of ½ lemon: Enhances freshness and balances richness.
- 1 tsp olive oil: For marinating the onions gently.
- ¼ tsp sea salt flakes: To season the sumac onions perfectly.
- 1¼ cups (310 g) Greek yoghurt: Creamy base for the cooling garlic sauce.
- ½ tsp freshly minced garlic: Infuses punchy flavor into the yoghurt sauce.
- 1½ tbsp lemon juice: Brightens the yoghurt for a fresh finish.
- ½ tsp sea salt flakes: Balances the yoghurt’s richness.
- 4–6 flatbreads or pita: Perfect for wrapping or serving as a base.
- 2 large tomatoes, sliced: Adds juicy freshness and subtle sweetness.
- ½ cup (15 g) finely chopped fresh flat-leaf parsley: For garnish and added aroma.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Step 1: Prepare the Kofta Mixture
Start by combining the beef or lamb mince with grated onion, aromatic garlic, and a beautiful blend of spices including cumin, coriander, paprika, and optional chilli flakes. Don’t forget the salt, freshly cracked pepper, chopped parsley, and bicarbonate of soda. Knead this mixture thoroughly by hand until it becomes sticky and holds together—this is the secret to those juicy, well-textured kebabs.
Step 2: Shape the Kebabs
Next, line a baking tray with parchment paper and press the kofta mixture into a large rectangle about 1 cm thick. Don’t worry about perfection; rustic edges are charming and will crisp wonderfully. Using a spatula, score vertical strips and horizontal notches over the surface — these notches give the kebabs their classic look and help them cook evenly.
Step 3: Bake to Golden Perfection
Brush the kebabs generously with olive oil to encourage a beautiful crust. Pop them into a hot oven at 240°C (475°F) and bake on the top rack for about 15 to 18 minutes until golden, crisp at the edges, and cooked through. If you want an extra charred finish, a quick grill (broil) for the last minute or two works wonders.
Step 4: Make the Sumac Onions
While the kebabs are in the oven, toss finely sliced red onions with sumac, lemon juice, olive oil, and a pinch of salt. Letting this mixture sit for 5 to 10 minutes brightens the flavors through gentle pickling—making these onions a sharp, zesty contrast that livens up every bite.
Step 5: Prepare the Garlic Yoghurt Sauce
In a small bowl, stir together creamy Greek yoghurt with minced garlic, lemon juice, and sea salt. This cooling sauce perfectly balances the spiced kebabs and tart onions, adding luscious creaminess with a fresh zing. Taste and adjust seasoning if needed—this sauce is the soul of the dish!
Step 6: Warm the Flatbreads
Heat your flatbreads over a dry frying pan or carefully over a gas flame until soft and pliable. Warm breads soak up all the juicy meat juices when assembling, making every mouthful incredibly satisfying.
Step 7: Assemble and Serve
Lay the warm flatbreads down and press them gently over the baked kebabs to absorb those rich cooking juices. Separate the strips along the scored lines and pile them onto the flatbreads. Top generously with garlic yoghurt sauce, tangy sumac onions, fresh tomato slices, and a sprinkle of chopped parsley. This is the perfect way to enjoy your Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe in all its glory.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Garnishes
Fresh parsley and thin tomato slices add color, freshness, and a juicy contrast that complements the rich meat. You can also add sliced chillies or a sprinkle of za’atar spice to intensify the flavors. These simple touches elevate the dish beautifully.
Side Dishes
Serve these kebabs with crisp salads like a tabbouleh, chopped cucumber and tomato salad, or even roasted vegetables for a wholesome spread. Grain options like fluffy couscous or fragrant rice pilaf also pair wonderfully, soaking up any extra garlicky yoghurt.
Creative Ways to Present
Try serving the kebabs as part of a mezze platter alongside hummus, baba ganoush, and pita chips to turn it into a festive feast. Alternatively, wrap the kebabs in flatbreads for a handheld delight or layer them over mixed greens for a lighter take that still packs a punch.
Make Ahead and Storage
Storing Leftovers
Place leftover kebab strips, sumac onions, and garlic yoghurt in separate airtight containers in the fridge. They will stay fresh for up to 3 days, making it easy to enjoy this delicious recipe again with minimal effort.
Freezing
You can freeze the cooked kebabs by wrapping them tightly in foil or plastic wrap and storing in a freezer-safe container. For the best texture, use within 1 month. It’s best not to freeze the yoghurt sauce or sumac onions as their texture changes when thawed.
Reheating
Reheat the kebabs gently in a low oven or air fryer until warmed through and slightly crisp. Serve with freshly mixed garlic yoghurt and re-tossed sumac onions to recapture that fresh vibrancy.
FAQs
Can I use chicken instead of beef or lamb for this recipe?
While you can substitute minced chicken, make sure it has a bit of fat content to keep the kebabs juicy, or add a small amount of olive oil into the mixture. Keep in mind that flavor and texture will be lighter compared to beef or lamb.
What if I don’t have sumac? What can I use instead?
If sumac is unavailable, a squeeze of fresh lemon juice combined with a bit of paprika can help mimic that tangy, slightly fruity flavor, though it will not be an exact match. Using sumac is worth seeking out for authenticity.
Can I grill these kebabs instead of oven-baking?
Absolutely! You can grill them on a barbecue or under a grill (broiler) for a lovely smoky flavor, but watch closely to prevent burning since the kebabs cook quickly.
Is this recipe gluten-free?
The kebabs and sauces themselves are gluten-free, but be sure to serve them with gluten-free flatbreads or skip the bread entirely if you have dietary restrictions.
How can I make the garlic yoghurt sauce milder?
Simply reduce the amount of garlic or substitute with roasted garlic for a gentler, sweeter flavor that still complements the dish well.
Final Thoughts
This Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe is a must-try for anyone who loves a dish packed with spice, texture, and fresh flavors. It’s incredibly satisfying but easy enough to make any night of the week. I hope you enjoy sharing this wonderful recipe with friends and family as much as I do!
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Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This Juicy Oven-baked Kebabs recipe features succulent ground beef or lamb mixed with aromatic spices and herbs, baked to perfection for a deliciously crisp outside and tender inside. Served with tangy sumac onions, creamy garlic yoghurt sauce, fresh tomatoes, and warm flatbreads, it’s a mouthwatering Middle Eastern-inspired dish perfect for a family meal or entertaining guests.
Ingredients
Kebab Mixture
- 1 kg (2¼ lb) minced (ground) beef or lamb (15–20% fat for best flavour and juiciness)
- 1 small brown onion, grated
- 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)
For Baking
- 2 tbsp olive oil, for brushing
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
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)
- 2 large tomatoes, sliced into thin wedges or rounds
- ½ cup (15 g) finely chopped fresh flat-leaf parsley
Instructions
- Preheat Oven: Set your oven to 240°C (475°F) or 220°C (425°F) fan-forced to get it hot and ready for the kebabs.
- Make the Kofta Mixture: In a large bowl, combine the minced beef or lamb with grated onion, garlic, cumin, ground coriander, paprika, chilli flakes if using, salt, pepper, parsley, and bicarbonate of soda. Using your hands, knead firmly for about 2 minutes until the mixture becomes sticky and cohesive.
- Shape onto Tray: Line a large baking tray with parchment paper. Press the meat mixture into a large rectangle approximately 1 cm (½ inch) thick, about 30 x 40 cm (12 x 16 inches), keeping the edges tidy but not obsessively perfect.
- Score and Notch: Using a bench scraper or metal spatula, cut the mixture vertically into 2–3 cm wide strips, going all the way through to the parchment paper. Then, make shallow horizontal slits across each strip to create the traditional kebab look and help with even cooking.
- Bake the Kebabs: Brush the top of the kebabs with olive oil. Place the tray on the top rack of the oven and bake for 15–18 minutes until golden brown and cooked through with crisp edges. From the 15-minute mark, watch closely as cooking time may vary. For extra browning, grill (broil) for the last 1–2 minutes if desired.
- Make the Sumac Onions: While the kebabs bake, mix the finely sliced red onion with sumac, lemon juice, olive oil, and salt in a bowl. Toss to coat evenly and let sit for 5–10 minutes to pickle lightly for enhanced flavor, or serve immediately.
- Prepare the Garlic Yoghurt Sauce: In a separate bowl, stir together the Greek yoghurt, minced garlic, lemon juice, and salt. Taste and adjust seasoning as needed.
- Warm the Flatbreads: Heat the flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds on each side until soft and pliable.
- Assemble and Serve: Press the warm flatbreads onto the cooked kebab strips to soak up the juices. Separate the kebab strips along the scored lines. Serve the kebabs on or inside the flatbreads topped with spoonfuls of garlic yoghurt sauce, sumac onions, sliced tomatoes, and fresh parsley.
Notes
- For a chicken version, use ground chicken and reduce the fat content to prevent greasiness, but the texture and juiciness may differ.
- Olive oil brushing before baking helps create a crisp exterior and adds flavor.
- Sumac adds a tangy, lemony flavor to the onions; if unavailable, a splash of lemon juice may be used instead.
- The kebabs can also be barbecued or cooked in an air fryer for similar results—adjust cooking times accordingly.
