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
Scale
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.
