If you are craving something bursting with flavor and utterly satisfying, you have to try this Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe. These kebabs bring together tender, spice-kissed meat that stays incredibly juicy, perfectly complemented by the tangy red sumac-onions and a refreshingly creamy garlic yoghurt sauce. Baked in the oven to achieve crisp edges without losing moisture, this dish is an absolute crowd-pleaser that feels both comforting and exotic. It’s the kind of recipe you’ll want to share with friends and make again and again because every bite just sings with vibrant, balanced flavors.
Ingredients You’ll Need
The magic of this Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe lies in its simple yet bold ingredients. Each component brings an essential element, from aromatic spices that infuse deep flavor to fresh herbs and tangy accents that create a perfect harmony of taste and texture.
- 1 kg (2¼ lb) minced beef or lamb (15–20% fat): The fat content ensures your kebabs stay juicy and flavorful as they bake.
- 1 small brown onion, grated: Adds natural sweetness and moisture to the meat mixture.
- 1 tbsp freshly minced garlic: A punch of savory depth that never disappoints.
- 1 tbsp ground cumin: Warm and earthy, cumin gives the meat a classic Middle Eastern flair.
- 1 tbsp ground coriander: Adds citrusy brightness that complements the cumin.
- 1 tbsp sweet paprika: For color and a subtle smoky sweetness.
- 1 tsp chilli flakes (optional): A gentle heat that livens up the palette without overpowering.
- 2 tsp sea salt flakes: Enhances all the flavors and helps retain moisture.
- ¼ tsp freshly cracked black pepper: Freshly ground for a mild kick.
- 3 tbsp finely chopped flat-leaf parsley: Adds a fresh herbal note and vibrant green color.
- ½ tsp bicarbonate of soda (baking soda): A secret weapon to make the meat mixture extra tender and soft.
- 2 tbsp olive oil, for brushing: Ensures a golden, crispy finish on the kebabs.
- 1 small red onion, very finely sliced: For the sumac-onions, providing crunch and tang.
- 1½ tsp sumac: That lovely tart, lemony spice that transforms the red onions.
- Juice of ½ lemon: Brightens the sumac-onions with fresh acidity.
- 1 tsp olive oil: Helps the sumac-onions meld into a flavorful pickle.
- ¼ tsp sea salt flakes: Brings out the natural sweetness of the onions in the sumac mix.
- 1¼ cups (310 g) Greek yoghurt: Rich and creamy, the base of the garlic yoghurt sauce.
- ½ tsp freshly minced garlic: Infuses the yoghurt with a lovely fragrant zing.
- 1½ tbsp lemon juice: Adds bright citrus in the yoghurt sauce to balance richness.
- ½ tsp sea salt flakes: Enhances the yoghurt sauce’s flavor perfectly.
- 4–6 flatbreads or pita: To wrap or serve the kebabs, adding a soft and warm vehicle for all those delicious toppings.
- 2 large tomatoes, sliced: Adds juiciness and freshness on the side or on top.
- ½ cup finely chopped fresh flat-leaf parsley: For sprinkling a final fresh touch before serving.
How to Make Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe
Step 1: Preparing the Kofta Mixture
Start by combining the minced beef or lamb with grated brown onion, minced garlic, and all those gorgeous spices—cumin, coriander, paprika, and optional chilli flakes. Sprinkle in the sea salt, cracked pepper, parsley, and bicarbonate of soda. Then get your hands in there and knead firmly for about two minutes until the mixture feels sticky and cohesive. This step ensures the kebabs will hold together beautifully and develop that lovely tender texture.
Step 2: Shaping and Scoring the Kebabs
Line your baking tray with parchment paper and spread the meat mixture evenly into a large rectangle, about half a centimeter thick. Don’t worry about perfect edges—rustic is charming here! Using a bench scraper or spatula, cut the rectangle vertically into long, narrow strips around 2–3 centimeters wide, then press shallow horizontal notches across each strip. This traditional scoring not only gives the kebabs their iconic look but also helps them brown evenly in the oven.
Step 3: Baking the Kebabs
Brush the top with olive oil to promote crispness, then pop the tray on the top rack of the preheated oven at 240°C (475°F). Bake for roughly 15 to 18 minutes until the kebabs are golden brown and cooked through. Keep a close eye near the end so they don’t dry out—if you want an extra touch of color, switch to grill mode for the last minute or two to get a lovely caramelized finish.
Step 4: Making the Sumac-Onions
While the kebabs bake, whisk together finely sliced red onion with sumac, lemon juice, olive oil, and salt. Toss to coat and let this sit for 5 to 10 minutes. This allows the onions to pickle lightly, mellowing their sharpness and creating a bright, tangy topping that perfectly balances the rich meat.
Step 5: Preparing the Garlic Yoghurt Sauce
In another bowl, mix the Greek yoghurt with freshly minced garlic, lemon juice, and sea salt. This creamy sauce adds cooling contrast and a garlicky punch that ties every element together beautifully. Feel free to adjust the seasoning to your taste.
Step 6: Warming the Flatbreads
Warm the flatbreads in a dry frying pan or directly over a gas flame for 20 to 30 seconds on each side until they’re soft, flexible, and perfect for wrapping or layering with kebab strips and toppings.
Step 7: Assembling and Serving the Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe
Press the warm flatbreads onto the hot cooked meat to absorb those irresistible juices. Carefully separate the kebabs along the cut lines, then pile them on or inside the breads. Generously spoon over garlic yoghurt, add a mound of sumac-onions, sliced tomatoes, and sprinkle with fresh parsley. Get ready for a feast that’s bursting with flavor, texture, and color!
How to Serve Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe
Garnishes
The sumac-onions and fresh parsley add a splash of color and brightness that bring life to each bite. Don’t skimp on these—they provide a zingy contrast to the smoky, juicy meat. A squeeze of fresh lemon juice over the top right before serving elevates the flavors even more.
Side Dishes
Serve these kebabs alongside crisp salads such as cucumber and tomato with a drizzle of olive oil, or roasted vegetables for added warmth and heartiness. A simple tabbouleh or fattoush salad also makes a fantastic complement to balance the richness.
Creative Ways to Present
If you want to impress at a gathering, serve the kebab strips deconstructed on a large board surrounded by bowls of garlic yoghurt, sumac-onions, fresh herbs, and warm flatbreads. Guests can build their own wraps or eat it like a mezze spread. Alternatively, stack the kebabs on skewers for a rustic, grill-inspired presentation even though they’re oven baked.
Make Ahead and Storage
Storing Leftovers
Place leftover kebabs in an airtight container and refrigerate for up to 3 days. Keep the sumac-onions and garlic yoghurt sauce in separate containers to maintain their fresh flavors and textures.
Freezing
You can freeze the cooked kebab strips by wrapping them tightly in foil or plastic wrap and placing them in an airtight freezer bag. They will keep well for up to 1 month. It’s best to freeze the sumac-onions and yoghurt sauce separately, as their texture changes with freezing.
Reheating
To reheat kebabs, unwrap and warm gently in the oven at 160°C (320°F) for about 10 minutes or until heated through, which helps maintain their juicy texture. Avoid microwaving if possible to prevent drying out. Warm flatbreads separately and add fresh toppings when serving.
FAQs
Can I use chicken instead of beef or lamb for this recipe?
While beef or lamb is traditional for this Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe due to its fat content providing juiciness, you can use chicken mince. Just note that the texture will be leaner and may require adding a little extra moisture or fat, like a tablespoon of olive oil, to keep the kebabs tender.
What is sumac, and where can I find it?
Sumac is a tangy, lemony spice popular in Middle Eastern cooking that adds a bright acidity to dishes. You can find sumac in specialty spice shops, Middle Eastern grocers, or online. It’s an absolute game-changer for the sumac-onions topping in this recipe.
Can I grill these kebabs instead of baking them?
Yes! If you prefer, you can shape the mixture into traditional kebab shapes on skewers and cook them on a grill. Just be mindful of the cooking time and keep them moist by brushing with oil regularly. The oven method described is a little easier and dries out less.
Is this recipe gluten-free?
The kebabs themselves are naturally gluten-free, but watch out for store-bought flatbreads or pitas that often contain gluten. For a gluten-free option, serve the kebabs wrapped in lettuce leaves or with gluten-free flatbreads.
How spicy is this recipe?
The recipe includes optional chilli flakes, so you can adjust the heat level to your liking. Without them, the kebabs have a warm, aromatic spice profile that’s approachable for most palates but still packed with flavor.
Final Thoughts
This Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe is a guaranteed winner whether you’re making a family dinner or hosting friends. It’s easy to prepare, delivers extraordinary flavor, and feels special with every bite. Once you try it, you’ll love the combination of juicy spiced meat, tangy onions, and creamy, garlicky yoghurt—a perfect balance that’s sure to become one of your favorite go-to recipes.
Print
Juicy Oven-Baked Kebabs with Sumac-Onions and Garlic Yoghurt Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This recipe for Juicy Oven-baked Kebabs features flavorful minced beef or lamb combined with aromatic spices, baked to perfection for a juicy and tender result. Accompanied by a tangy garlic yogurt sauce, zesty sumac onions, and fresh vegetables, these kebabs are served with warm flatbreads for an authentic and satisfying meal.
Ingredients
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
Yoghurt Garlic 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 Oven: Preheat your oven to 240°C (475°F) or 220°C (425°F) if fan-forced. Position the top rack where you will bake the kebabs to achieve an even golden finish.
- Make the Kofta Mixture: In a large bowl, combine the minced beef or lamb, grated brown onion, freshly minced garlic, ground cumin, ground coriander, sweet paprika, optional chilli flakes, sea salt, black pepper, chopped parsley, and bicarbonate of soda. Mix thoroughly with your hands, kneading firmly for about 2 minutes until the mixture is sticky and holds together well.
- Shape onto Tray: Line a large baking tray or two smaller trays with parchment paper. Press the kofta mixture onto the tray into a large rectangle about 1 cm thick and approximately 30 x 40 cm in size. It’s fine if it’s not perfect, just keep the edges neat enough so it holds its shape while cooking.
- Score and Notch: Use a bench scraper or metal spatula to cut the pressed mixture vertically into strips roughly 2–3 cm wide, cutting all the way through to the paper. Then make shallow horizontal slits across each strip to create the traditional kebab look and help with even cooking and browning.
- Bake the Kebabs: Brush the top of the kebabs with olive oil. Place the tray on the top oven rack and bake for 15–18 minutes, until the kebabs are golden brown, cooked through, and have crisp edges. Watch closely from 15 minutes onward as cooking time may vary. For an extra browned finish, use the grill (broiler) function for the last 1–2 minutes if desired.
- Prepare Sumac Onions: While the kebabs bake, combine the finely sliced red onion, sumac, lemon juice, olive oil, and salt in a bowl. Toss to coat evenly and let it sit for 5–10 minutes to lightly pickle and enhance flavor. You can serve immediately if short on time.
- Make Yoghurt Garlic Sauce: In a separate bowl, mix together the Greek yoghurt, minced garlic, lemon juice, and salt. Adjust seasoning to taste and set aside.
- Warm Flatbreads: Heat the flatbreads in a dry frying pan or directly over a gas flame, about 20–30 seconds per side, until soft and pliable.
- Assemble and Serve: Press warm flatbreads gently onto the cooked kebab meat to soak up juices. Separate the kebabs along the scored lines. Serve the kebab strips inside or on top of flatbreads with generous spoonfuls of the garlic yoghurt sauce, a pile of sumac onions, sliced tomatoes, and a sprinkle of fresh parsley for a vibrant, flavorful meal.
Notes
- For chicken kebabs, use chicken mince and reduce fat content; adjust baking time as chicken cooks faster.
- Brushing olive oil helps achieve a beautifully crisp and flavorful crust while baking.
- Sumac adds a tangy, lemony flavor; if unavailable, a sprinkle of lemon zest can substitute.
- These kebabs can also be cooked on a barbecue grill or in an air fryer for a slightly different texture and smoky flavor.
