If you are looking for a crowd-pleasing meal that bursts with flavor, texture, and a delightful freshness, then the Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe is your new best friend in the kitchen. This recipe marries the rich, spiced juiciness of perfectly baked minced meat kebabs with the zesty tang of sumac onions and the cooling creaminess of garlic yoghurt, creating a harmony of tastes that feels both comforting and exciting. Whether you’re whipping this up for a family dinner or impressing guests at your next gathering, these kebabs deliver on every level.
Ingredients You’ll Need
This recipe calls for a selection of straightforward yet vital ingredients that really make a difference in flavor, texture, and color. Each element has its own star role, from the juicy minced meat to the aromatic spices and the tangy accompaniments.
- 1 kg minced beef or lamb (15–20% fat): The fat content is key for keeping the kebabs juicy and flavorful.
- 1 small brown onion, grated: Adds subtle sweetness and moisture to bind the meat.
- 1 tbsp freshly minced garlic: For bold aromatic depth that infuses the meat.
- 1 tbsp ground cumin: Earthy warmth that’s essential in Middle Eastern inspired kebabs.
- 1 tbsp ground coriander: A citrusy complement to the cumin’s richness.
- 1 tbsp sweet paprika: Adds gentle smokiness and enhances the red color.
- 1 tsp chili flakes (optional): Gives the kebabs a little bit of a kick for spice lovers.
- 2 tsp sea salt flakes: Essential for seasoning and enhancing every other flavor.
- ¼ tsp freshly cracked black pepper: For a balanced peppery bite.
- 3 tbsp finely chopped flat-leaf parsley: Brings freshness and a pop of green.
- ½ tsp bicarbonate of soda: Helps keep the kebabs tender and light.
- 2 tbsp olive oil (for brushing): Promotes crisp edges while baking.
- 1 small red onion, very finely sliced: For the sumac onion topping that’s full of tang.
- 1½ tsp sumac: Provides a lemony, slightly tart note perfect for pickling onions.
- Juice of ½ lemon: Brightens flavors across the board.
- 1 tsp olive oil: Adds silkiness to the sumac onions.
- ¼ tsp sea salt flakes (for onions): Balances the acidity.
- 1¼ cups Greek yoghurt: The creamy base for the garlic yoghurt sauce.
- ½ tsp freshly minced garlic (for sauce): Gives the yoghurt a punch of garlic flavor.
- 1½ tbsp lemon juice (for sauce): Adds refreshing zing.
- ½ tsp sea salt flakes (for sauce): Ensures perfect seasoning.
- 4–6 flatbreads or pita: To scoop and wrap the kebabs deliciously.
- 2 large tomatoes, sliced: Adds juiciness and vibrant color to the serving plate.
- ½ cup finely chopped fresh flat-leaf parsley: A final sprinkle of freshness to finish.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Step 1: Prepare the Kofta Mixture
Start by combining the minced meat with grated onion, garlic, and the mix of spices — cumin, coriander, paprika, and optional chili flakes. Adding in the salt, pepper, chopped parsley, and bicarbonate of soda, you’ll knead everything really well with your hands until the mixture feels sticky and cohesive. This process takes about two minutes and is crucial for binding the meat firmly, ensuring those kebabs stay juicy and succulent after baking.
Step 2: Shape and Score the Kebabs
Line your baking tray with parchment and press the meat mixture into a neat rectangle about 1 cm thick. Don’t worry about perfection here; rustic edges add charm. Next, cut the rectangle into strips about 2 to 3 cm wide, slicing all the way through to the paper. Then make shallow horizontal notches across each strip to mimic the traditional kebab texture and facilitate even cooking and browning.
Step 3: Bake to Perfection
Brush the kebab strips with olive oil and bake on the top rack in a preheated oven at 240°C for 15 to 18 minutes or until golden and crisp on the edges. Keep a close eye as ovens can vary. For an extra caramelized finish, switch the oven to grill mode for the last 1 or 2 minutes.
Step 4: Prepare the Sumac Onions
While the kebabs are baking, give your thinly sliced red onions a quick dressing of sumac, lemon juice, olive oil, and salt. Allow them to sit for 5 to 10 minutes — this light pickling sharpens their flavor and adds beautiful brightness to the dish.
Step 5: Make the Garlic Yoghurt Sauce
Whisk together Greek yoghurt, minced garlic, lemon juice, and salt until smooth and tangy. Taste and adjust seasoning if needed. This sauce is cool, creamy, and perfectly balances the warm spices of the kebabs.
Step 6: Warm the Flatbreads
Just before serving, soften your flatbreads or pita by warming them quickly in a dry pan or over a flame. The heat makes them pliable and perfect for wrapping or scooping up the juicy kebabs and sauces.
Step 7: Assemble and Enjoy
Press the warm flatbreads gently onto the cooked meat so they soak up those mouthwatering juices. Separate the kebabs along the scored lines and serve them piled high on or inside the breads. Add generous spoonfuls of garlic yoghurt, tangy sumac onions, fresh tomato slices, and a scatter of chopped parsley. Everything comes together for a feast that’s as vibrant in presentation as it is irresistible on the plate.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Garnishes
Freshness is key here. A sprinkle of chopped flat-leaf parsley or coriander adds a lively color and herbaceous note that cuts through the richness. Don’t skimp on the sumac onions—they add a beautiful tart crunch that lifts the entire dish.
Side Dishes
Serve these kebabs alongside cooling cucumber salads, tabbouleh, or a simple chopped tomato and onion salad dressed with lemon and olive oil. For heartier sides, consider fluffy rice pilafs or roasted vegetables that soak up any extra juices wonderfully.
Creative Ways to Present
If you’re hosting, arrange the kebab strips on a large serving platter with bowls of the garlic yoghurt sauce and sumac onions for guests to help themselves. You can also turn this recipe into a vibrant kebab bowl topped with fresh herbs, pickled veggies, and grains like quinoa or bulgur for a casual yet stunning meal.
Make Ahead and Storage
Storing Leftovers
Leftover kebabs keep beautifully in an airtight container in the fridge for up to 2 days. Store the sumac onions and garlic yoghurt sauce separately to maintain their textures and freshness.
Freezing
You can freeze the cooked kebabs by laying them out on a baking sheet to freeze individually before transferring them to a freezer-safe container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the kebabs on a baking tray and warm in a 180°C oven for about 10 minutes, or until heated through. Avoid microwaving if possible to keep the edges crispy and flavorful. Rewarm flatbreads separately in a dry pan or oven.
FAQs
Can I use chicken instead of beef or lamb for the kebabs?
Yes, you can substitute with minced chicken, but since chicken is leaner, consider adding a bit of olive oil or finely chopped fat to keep the kebabs juicy. Also, the flavor will be milder, so you might want to increase the spices slightly.
What does sumac add to the onions?
Sumac gives a lovely tart, lemony flavor that brightens the pickled onions, cutting through the richness of the meat and yoghurt beautifully. It’s an aromatic spice essential to achieving authentic Middle Eastern flair.
Can I make the kebabs vegetarian?
While this recipe is designed for meat, you could experiment with spiced minced plant-based protein or finely chopped and cooked mushrooms and pulses. Keep in mind texture and binding will differ, so adjust the seasoning and binders accordingly.
Is baking the best method, or can I grill these kebabs?
Baking is convenient and gives consistent results, especially for a large batch, but you can grill the kebabs if you prefer a smoky charred flavor. Just be careful to brush with oil and monitor them closely to prevent burning.
How long do the sumac onions need to pickle?
Even 5 minutes of resting enhances their flavor, but if you have more time, letting them sit for 10 to 15 minutes allows the flavors to develop deeper and mellower while softening the raw onion bite.
Final Thoughts
Once you try this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe, it will quickly become a go-to for those nights when you crave something special but easy to prepare. The balance of spices, textures, and freshness makes every bite a celebration. Don’t hesitate to give it a whirl—you’ll love the lively flavors and comforting feel of this vibrant dish!
Print
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
- Diet: Halal
Description
These juicy oven-baked kebabs feature a flavorful mix of minced beef or lamb blended with aromatic spices and herbs, baked to perfection with crisp edges. Served with tangy sumac onions, garlic yogurt sauce, fresh tomatoes, and warm flatbreads, this recipe offers a delicious and easy Middle Eastern-inspired meal perfect for a family gathering or casual dinner.
Ingredients
Kebabs
- 1 kg (2¼ lb) minced 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)
- 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 Yogurt 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 the Oven: Preheat your oven to 240°C (475°F), or 220°C (425°F) if using fan-forced, to ensure it’s hot and ready for baking the kebabs.
- Make the Kofta Mixture: In a large bowl, combine the minced beef or lamb with grated brown onion, minced garlic, ground cumin, ground coriander, sweet paprika, optional chili flakes, sea salt, cracked black pepper, chopped parsley, and bicarbonate of soda. Knead the mixture firmly for about 2 minutes until it becomes sticky and cohesive.
- Shape onto Tray: Line a large baking tray with parchment paper. Press the meat mixture evenly onto the tray into a large rectangle roughly 30 x 40 cm (12 x 16 inches) and about 1 cm (½ inch) thick, keeping edges tidy but without stressing over perfect shape.
- Score and Notch: Using a bench scraper or metal spatula, cut the rectangle vertically into strips 2–3 cm wide, slicing through to the paper. Then create shallow horizontal slits across each strip to mimic traditional kebab scoring and promote even browning.
- Bake the Kebabs: Brush the top of the kebab mixture generously with olive oil. Place on the top rack of the oven and bake for 15–18 minutes until golden brown, cooked through, and with crisp edges. Optionally, grill (broil) for 1–2 minutes at the end for deeper browning.
- Prepare Sumac Onions: While the kebabs bake, toss finely sliced red onion with sumac, lemon juice, olive oil, and salt. Let sit for 5–10 minutes to lightly pickle and develop flavor, or serve immediately if short on time.
- Make Garlic Yogurt Sauce: In a bowl, stir together Greek yogurt, minced garlic, lemon juice, and salt. Taste and adjust seasoning as needed for balance.
- Warm 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, making them ready to wrap or serve underneath.
- Assemble and Serve: Press warm flatbreads gently onto the cooked kebab to absorb some juices. Separate kebab strips along the cut lines. Arrange kebabs on or in the flatbreads, topping with spoonfuls of garlic yogurt, a heap of sumac onions, sliced tomatoes, and fresh parsley for a vibrant, delicious meal.
Notes
- Use beef or lamb with 15–20% fat content for the best flavor and juiciness. Chicken mince can be used but often requires additional fat or moisture.
- Brush with olive oil before baking to promote crisp edges and prevent drying.
- Sumac is a Middle Eastern spice with a tart, lemony flavor that complements the onions and kebabs beautifully.
- Alternatively, kebabs can be cooked on a barbecue grill or in an air fryer following similar timing with attentive monitoring.
