Description
These juicy oven-baked kebabs are a flavorful and easy-to-make dish featuring spiced minced beef or lamb. Baked in the oven until perfectly golden and crisp, the kebabs are served with tangy sumac onions, creamy garlic yoghurt sauce, warm flatbreads, fresh tomatoes, and parsley for a delightful 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 (can be substituted with coriander/cilantro)
- 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 Oven: Preheat the oven to 240°C (475°F) (220°C / 425°F fan-forced) to prepare for baking the kebabs.
- Make the Kofta Mixture: In a large bowl, combine the minced beef or lamb, grated brown onion, minced garlic, ground cumin, ground coriander, paprika, optional chilli flakes, sea salt, black 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 (or two smaller trays) with parchment paper. Press the meat mixture evenly onto the tray to form a large rectangle about 1 cm (½ inch) thick and roughly 30 x 40 cm (12 x 16 inches). Keep the edges neat but do not worry about perfection.
- Score and Notch: Using a bench scraper or metal spatula, cut the mixture vertically into long strips approximately 2–3 cm wide, cutting fully through to the paper. Then make shallow horizontal slits across each strip to mimic traditional kebab patterns and promote even browning.
- Bake the Kebabs: Brush the top of the kebabs with olive oil. Bake on the top rack of the oven for 15–18 minutes until golden brown and cooked through with crisp edges. Watch closely after 15 minutes to avoid overcooking. Optionally, grill (broil) for 1–2 minutes for extra browning.
- Make the Sumac Onions: While the kebabs bake, combine finely sliced red onion, sumac, lemon juice, olive oil, and sea salt in a bowl. Toss well and let sit for 5–10 minutes to lightly pickle and enhance flavor. Can be served immediately if preferred.
- Prepare the Garlic Yoghurt Sauce: In another bowl, mix the Greek yoghurt with minced garlic, lemon juice, and sea salt. Taste and adjust seasoning as needed.
- Warm the Flatbreads: Heat flatbreads in a dry frying pan or over a gas flame for 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 kebab strips along the scored lines and serve inside or atop the flatbreads with spoonfuls of garlic yoghurt, sumac onions, fresh tomato slices, and chopped parsley.
Notes
- For chicken kebabs, reduce fat content and avoid bicarbonate of soda as it affects texture.
- Olive oil brushing ensures crisp edges and prevents drying during baking.
- Sumac adds a tangy, lemony flavor to the pickled onions enhancing the kebab’s overall taste.
- These kebabs can also be cooked on a barbecue or air fryer for a different texture and smoky flavor.
