Description
This Juicy Oven-baked Kebabs recipe features flavorful kofta-style minced beef or lamb, spiced with cumin, coriander, and paprika. The kebabs are baked to golden perfection in the oven and served with tangy sumac onions, a creamy garlic yogurt sauce, fresh tomatoes, parsley, and warm flatbreads for an irresistible and easy Middle Eastern-inspired meal.
Ingredients
Scale
Kebabs
- 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)
- 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 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: Set your oven to 240°C (475°F) or 220°C (425°F) fan-forced to prepare for baking the kebabs.
- Make the kofta mixture: In a large bowl, combine the minced meat, grated onion, garlic, cumin, coriander, paprika, chilli flakes (if using), salt, pepper, parsley, and bicarbonate of soda. Mix thoroughly with your hands for about 2 minutes until the mixture becomes sticky and cohesive.
- Shape onto tray: Line a large baking tray with parchment paper. Press the mince mixture evenly onto the tray into a large rectangle about 1 cm thick, roughly 30 x 40 cm. Keep the edges tidy but don’t worry about perfection.
- Score and notch: Using a bench scraper or metal spatula, cut the mince vertically into long strips 2–3 cm wide, cutting through to the paper. Then make shallow horizontal slits across each strip to create the traditional kebab pattern, helping with even browning.
- Bake: Brush the surface with olive oil. Place the tray on the top rack of the oven and bake for 15–18 minutes until golden brown and cooked through with crispy edges. Optionally, grill (broil) for 1–2 minutes at the end for extra browning.
- Make the sumac onions: While the kebabs bake, toss the sliced red onion with sumac, lemon juice, olive oil, and salt in a bowl. Let it sit for 5–10 minutes to pickle lightly, enhancing the flavor.
- Make the garlic yoghurt sauce: In a separate bowl, mix Greek yoghurt with garlic, lemon juice, and salt. Adjust seasoning to taste.
- Warm the flatbreads: Heat flatbreads in a dry frying pan or over a gas flame for about 20–30 seconds on each side until soft and pliable.
- Assemble and serve: Press warm flatbreads onto the cooked kebabs to soak up juices. Separate the kebab strips along the scored lines and serve on or inside flatbreads topped with garlic yoghurt sauce, sumac onions, sliced tomatoes, and fresh parsley.
Notes
- For chicken kebabs, lean chicken mince can be used but the texture and moisture will vary compared to lamb or beef.
- Olive oil for brushing helps create a crisp, golden exterior during baking.
- Sumac adds a tangy, lemony flavor that complements the onions perfectly.
- Alternatively, kebabs can be cooked on a barbecue grill or air fryer following similar timing guidelines but watch carefully to avoid overcooking.
