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
Scale
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.
