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
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
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.
