Juicy Oven-baked Kebabs
Servings: 6 servings
Calories: 620kcal
This Juicy Oven-baked Kebabs recipe is a quick, budget-friendly fakeaway that delivers bold flavour, and it’s easily cooked in the oven. It’s perfect for feeding a crowd or customising for fussy eaters, and the garlic yoghurt + sumac onion combo takes it over the top. Make it once and it’ll be on regular rotation.
Ingredients
KEBABS
- 1 kg minced (ground) beef or lamb (15–20% fat for best flavour and juiciness, see note 1 re chicken)
- 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 (red pepper) flakes (optional)
- 2 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 3 tbsp finely chopped flat-leaf parsley (can be substituted with coriander/cilantro)
- ½ tsp bicarbonate of soda (baking soda)
- 2 tbsp olive oil, for brushing (see note 2)
SUMAC ONIONS
- 1 small red onion, very finely sliced
- 1½ tsp sumac (see note 3)
- ½ lemon, juiced
- 1 tsp olive oil
- ¼ tsp sea salt flakes
YOGHURT GARLIC SAUCE
- 310 g Greek yoghurt
- ½ tsp freshly minced garlic
- 1½ tbsp fresh lemon juice
- ½ tsp sea salt flakes
TO SERVE
- 6 flatbreads or pita (omit for gluten-free)
- 2 large tomatoes, sliced into thin wedges or rounds
- 15 g finely chopped fresh flat-leaf parsley
Instructions
- Preheat – Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced).
- Make the kofta mixture – In a large bowl, combine the beef mince, grated onion (using a box grater), garlic, cumin, ground coriander, paprika, chilli flakes (if using), salt, pepper, parsley and bicarbonate of soda. Use your hands to mix until the mixture is sticky and cohesive – about 2 minutes of firm kneading.
- Shape onto tray – Line a large baking tray (or two smaller trays) with baking (parchment) paper. Press the mince mixture on the tray into a large rectangle about 1 cm (½ inch) thick – roughly 30 x 40 cm (12 x 16 inches). Keep the edges relatively tidy but don’t stress about perfection.
- Score and notch – Use a bench scraper or metal spatula to slice the mixture vertically into long strips about 2–3 cm (¾–1¼ inches) wide, cutting all the way through to the paper. Then press shallow horizontal slits across each strip – not too deep, just enough to give that traditional kebab look and help with even browning.
- Bake (see note 4 for barbecuing/air frying) – Brush the top of the kebabs with olive oil. Bake on the top rack in the oven for 15–18 minutes, or until golden brown and cooked through, with crisp edges. Keep an eye on it from the 15-minute mark – depending on your oven and tray thickness, it may cook slightly faster. Optional: Grill (broil) in the oven for the final 1–2 minutes if you want deeper browning.
- Make the sumac onions – While the kebabs bake, combine the finely sliced red onion, sumac, lemon juice, olive oil and salt in a bowl. Toss to coat and set aside for 5–10 minutes to pickle lightly for better flavour – or you can serve immediately.
- Make the yoghurt garlic sauce – In a separate bowl, stir together the yoghurt, garlic, lemon juice and salt. Taste and adjust the seasoning if needed.
- Warm the flatbreads – Heat the flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds per side until soft and pliable.
- Assemble and serve – Press the warm flatbreads onto the cooked meat to soak up some of the cooking juices. Separate the kebab strips along the cut lines. Serve inside or on top of the warm flatbreads with generous spoonfuls of garlic yoghurt, a pile of sumac onions, sliced tomatoes and fresh parsley.
Notes
Note 1 – For a beautiful chicken version of this recipe, check out my Juicy Oven-baked Chicken Kebabs.
Note 2 – If you're using lamb of 15–20% fat, you can skip the oil brush. With leaner beef/chicken, brush with 1–2 teaspoons of oil so the top still browns.
Note 3 – Sumac is a Middle Eastern spice with a mild, tangy, lemony flavour. You’ll find it in the spice aisle of major supermarkets or Middle Eastern grocers.
Note 4 – These kebabs can be cooked on the barbecue or in the air fryer. The full slab version is not suitable for this – you will need to form the minced (ground) meat into individual koftas for these methods. Barbecue: Preheat to medium heat and cook the koftas for 8–10 minutes, turning once. Air fryer: Spray or brush the individual koftas generously with olive oil, then cook in a preheated air fryer at 200°C (400°F) for 10–12 minutes, turning once.
Make Ahead
You can prepare the minced (ground) meat mixture and press it onto the tray up to 24 hours in advance. Cover and refrigerate until ready to bake. You can also freeze the raw kofta mixture. Just shape it, freeze, then cook from thawed. The garlic yoghurt and sumac onions can be made up to 3 days ahead and stored in the fridge.Leftovers
Kebabs – Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Garlic yoghurt and sumac onions – Store separately in the fridge in airtight containers for up to 3 days. Thawing – Defrost the meat in the fridge overnight. Reheat – Reheat the kebabs in a hot oven or pan for best texture, or microwave gently, covered, until warmed through.Nutrition Facts
Juicy Oven-baked Kebabs
Amount per Serving
Calories
620
% Daily Value*
Fat
26
g
40
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
133
mg
44
%
Sodium
1685
mg
73
%
Potassium
1149
mg
33
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
48
g
96
%
Calcium
211
mg
21
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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