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
Scale
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.
