If you’ve been searching for that perfect balance of juicy, tender meat combined with vibrant, fresh flavors and a creamy tang, look no further than this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe. It’s a celebration of Middle Eastern-inspired spices melded perfectly with an easy cooking method that delivers incredible results every time. Whether you’re cooking for family or friends, this recipe brings warmth, color, and unmistakable deliciousness to your table, making it a true weeknight hero or weekend showstopper.
Ingredients You’ll Need
Gathering just the right combination of simple yet essential ingredients is key to bringing this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe to life. Each element plays a crucial role—whether it’s the fragrant spices that build the base flavor, the fresh herbs that add brightness, or the creamy yoghurt sauce that finishes with a cooling touch.
- Minced beef or lamb (1 kg / 2¼ lb): Choose 15–20% fat for optimal juiciness and flavor.
- Brown onion (1 small, grated): Adds moisture and natural sweetness.
- Fresh garlic (1 tbsp minced): Infuses a punch of aromatic depth.
- Ground cumin (1 tbsp): Provides warm earthiness.
- Ground coriander (1 tbsp): Brings a slightly citrusy undertone.
- Sweet paprika (1 tbsp): Adds color and subtle smoky sweetness.
- Chilli flakes (1 tsp, optional): For a gentle heat kick.
- Sea salt flakes (2 tsp): Enhances all the savory components.
- Freshly cracked black pepper (¼ tsp): Adds mild sharpness.
- Flat-leaf parsley (3 tbsp finely chopped): Brightens and freshens the mix.
- Bicarbonate of soda (½ tsp): Helps tenderize the meat.
- Olive oil (2 tbsp for brushing + 1 tsp for onions): Gives luscious moisture and richness.
- Red onion (1 small, very finely sliced): The base for tangy sumac onions.
- Sumac (1½ tsp): Adds that unique lemony tartness characteristic of Middle Eastern cooking.
- Lemon juice (juice of ½ lemon for onions + 1½ tbsp for yoghurt): Freshens and balances flavors beautifully.
- Greek yoghurt (1¼ cups / 310 g): Creates a creamy, garlicky sauce.
- Flatbreads or pita (4–6): Perfect for wrapping or serving alongside.
- Tomatoes (2 large, sliced): Provide juicy, fresh bursts in every bite.
- Fresh flat-leaf parsley (½ cup finely chopped): For garnish and added lush color.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Step 1: Prepare Your Kofta Mixture
Start by combining the minced beef or lamb with grated onion, garlic, ground cumin, coriander, paprika, optional chilli flakes, salt, pepper, fresh parsley, and bicarbonate of soda. Using your hands, knead the mixture well until it becomes sticky and cohesive—this takes about two minutes. This tactile step ensures your kebabs hold together beautifully and stay so juicy and tender while baking.
Step 2: Shape and Score the Kebabs
Line a large baking tray with parchment paper and press your kofta mixture into a roughly 30 x 40 cm rectangle about 1 cm thick. Don’t worry about making the edges perfect, a rustic look adds charm! Using a spatula or scraper, cut the mixture vertically into strips about 2–3 cm wide. Lightly score horizontal shallow slits across each long strip to achieve that classic kebab look and to help with even cooking and browning.
Step 3: Bake Until Golden and Crisp
Brush the top of your kebabs generously with olive oil to encourage browning and moisture retention. Bake on the top rack of a preheated oven at 240°C (475°F) for 15 to 18 minutes or until they’re golden and cooked through. Watch carefully from the 15-minute mark—you want those edges to get nicely crisp without drying out the meat. For an extra touch, you can broil the kebabs for 1–2 minutes at the end for deeper caramelization.
Step 4: Make the Tangy Sumac Onions
While the kebabs are baking, mix the very finely sliced red onions with sumac, lemon juice, olive oil, and a pinch of salt. Toss the ingredients well and leave them to lightly pickle for 5 to 10 minutes. This quick pickling process enhances the onion’s natural sweetness and gives your kebabs a bright, tart contrast that is irresistible.
Step 5: Prepare Garlic Yoghurt Sauce
In a small bowl, stir together creamy Greek yoghurt with minced garlic, lemon juice, and a pinch of sea salt. This sauce acts as a cooling counterpart flipping the bold robust spices of the kebabs into a silky, fresh finish—feel free to adjust garlic and salt to your taste!
Step 6: Warm Your Flatbreads
Gently warm your flatbreads or pita in a dry frying pan or over a gas flame just until soft and pliable. This simple step makes them wonderfully easy to fold and soak up all the flavorful juices.
Step 7: Assemble and Serve
Once the kebabs are done, press the warm flatbreads lightly onto the cooked meat to absorb its rich juices and then separate the kebab strips along the cut lines. Serve the kebabs nestled inside or on top of flatbreads with generous helpings of garlic yoghurt, a mound of zesty sumac onions, fresh sliced tomatoes, and a sprinkle of parsley for that final fresh note.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Garnishes
Garnishes can elevate your Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe to elegant heights. Fresh parsley adds vibrant color and earthiness, while thin tomato slices provide juicy pops of sweetness. A wedge of lemon on the side invites guests to add a zesty burst if they like, making every mouthful exciting.
Side Dishes
For sides, simple is best. A crisp cucumber salad or a fresh tabbouleh with mint adds freshness that balances the richness of the kebabs. You might also pair with warm couscous, roasted vegetables, or grilled flatbreads to round out your meal and keep it authentically Mediterranean.
Creative Ways to Present
Get creative by serving your kebabs on skewers for a fun finger-food option at a casual gathering, or arrange strips over a large platter layered with garlic yoghurt and sumac onions for a family-style feast. Alternatively, try stuffing the kebabs into warm pita pockets with crisp greens and pickles for an unbeatable sandwich experience—perfect for lunches or picnics!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, they store wonderfully in an airtight container in the fridge for up to three days. Keep the kebabs separate from the sumac onions and yoghurt sauce to maintain their fresh textures and flavors.
Freezing
To freeze, shape the kebab mixture as directed but freeze before baking, wrapped tightly in cling film and a freezer-safe bag. They’ll keep well for up to two months. When ready to eat, bake straight from frozen—just add a few extra minutes to the cooking time and watch for that perfect golden finish.
Reheating
Reheat leftovers gently in an oven or air fryer at 180°C (350°F) to restore crisp edges without drying out. You can also warm kebabs in a pan with a splash of water covered loosely to keep them moist. Refresh the garlic yoghurt sauce and sumac onions before serving for a taste as fresh as day one.
FAQs
Can I use chicken instead of beef or lamb?
Chicken can be used, but it works best minced thigh meat with a bit of fat to keep the kebabs juicy. Adjust baking time slightly as chicken cooks faster, and consider adding extra spices for bolder flavor since chicken is milder.
What is sumac and can I substitute it?
Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. If you don’t have sumac, a mix of lemon zest and a pinch of salt can mimic some of its brightness, but for authentic flavor, sumac is worth seeking out.
How do I prevent the kebabs from drying out?
The key is using meat with sufficient fat content (15–20%) and not overbaking. Brushing with olive oil before baking keeps the surface moist, and kneading well helps hold in juices. Keeping an eye on the kebabs near the end of cooking ensures they stay tender.
Can I make this recipe gluten-free?
Absolutely! Simply omit the flatbreads or use gluten-free flatbreads. The kebabs and sauces themselves contain no gluten, so the dish is naturally adaptable.
Is it possible to grill these kebabs instead of baking?
Yes! You can barbecue or grill kebab strips shaped on skewers. Just be gentle when turning so they don’t break and brush frequently with oil to avoid sticking. Grilling over medium-high heat gives a lovely charred flavor complementing the spices.
Final Thoughts
This Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe is one of those dishes that feels so special yet is surprisingly simple to prepare. The harmony of juicy meat, tangy onions, and creamy sauce wrapped in warm flatbread will definitely win you over and delight anyone lucky enough to share your table. Give it a try soon—you’ll find it quickly becomes a treasured favorite in your recipe rotation.
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
Description
Juicy Oven-baked Kebabs are a flavorful and aromatic Middle Eastern-inspired dish made with a fragrant blend of minced beef or lamb, seasoned with spices and herbs, then baked to perfection. The kebabs are served with tangy sumac onions, creamy garlic yoghurt sauce, fresh tomatoes, and warm flatbreads, making for a satisfying and delicious meal perfect for family dinners or casual gatherings.
Ingredients
Main Ingredients
- 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 Brushing
- 2 tbsp olive oil
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 the Oven: Preheat your oven to 240°C (475°F) or 220°C (425°F) fan-forced to ensure a hot environment for crisp and juicy kebabs.
- Make the Kofta Mixture: In a large bowl, combine the minced beef or lamb with grated brown onion, minced garlic, ground cumin, coriander, paprika, chilli flakes (if using), sea salt, black pepper, chopped parsley, and bicarbonate of soda. Using your hands, mix thoroughly for about 2 minutes until the mixture is sticky and cohesive.
- Shape onto Tray: Line a large baking tray with parchment paper. Press the kofta mixture onto the tray into a large rectangle approximately 1 cm (½ inch) thick and around 30 x 40 cm (12 x 16 inches), keeping edges tidy but relaxed.
- Score and Notch: Using a bench scraper or metal spatula, cut the rectangle vertically into long strips about 2–3 cm wide, cutting through to the paper. Then make shallow horizontal slits across each strip to create the traditional kebab pattern and help with even cooking and browning.
- Bake the Kebabs: Brush the kebabs generously with olive oil. Place the tray on the top rack of the oven and bake for 15–18 minutes, or until the kebabs are golden brown with crispy edges and cooked through. Keep an eye on them after 15 minutes. For extra browning, you can grill (broil) for 1–2 minutes at the end.
- Prepare Sumac Onions: While the kebabs bake, combine the finely sliced red onion with sumac, lemon juice, olive oil, and salt in a bowl. Toss to coat and let sit for 5–10 minutes to lightly pickle and develop flavor, or serve immediately if short on time.
- Make Garlic Yoghurt Sauce: In a separate bowl, stir together Greek yoghurt, minced garlic, lemon juice, and salt. Taste and adjust seasoning as needed for a fresh, tangy sauce.
- Warm the Flatbreads: Heat flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds per side until soft and pliable, ready for wrapping or topping.
- Assemble and Serve: Press the warm flatbreads onto the hot kebabs to soak up juices. Separate kebab strips along the cut lines and serve either inside or atop the flatbreads with generous spoonfuls of garlic yoghurt sauce, sumac onions, sliced tomatoes, and fresh parsley for a complete flavorful meal.
Notes
- Use beef or lamb with 15–20% fat content for best flavor and juiciness. Chicken is not recommended as it tends to be too dry for this recipe.
- Brushing the kebabs with olive oil before baking helps create a crisp, golden exterior.
- Sumac adds a tangy, lemony flavor to the onions and can be found at Middle Eastern grocery stores or online.
- For a smoky barbecue flavor, you can cook the kebabs on a grill or air fryer instead of the oven, adjusting the cooking time accordingly.
