If you’re craving something that’s bursting with flavor, delightfully tender, and wonderfully aromatic, then you absolutely need to try this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe. It’s one of those dishes that feels like a warm hug on a plate, combining juicy spiced meat with tangy, vibrant sumac onions and creamy garlic yoghurt for a perfect balance. Whether it’s a family dinner or a weekend gathering, this recipe is bound to impress and satisfy every time you make it.
Ingredients You’ll Need
The beauty of this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe lies in its simplicity with ingredients that are easy to find but each plays a vital role. From fragrant spices that create that unmistakable Middle Eastern flavor to fresh herbs that bring brightness, every component is essential to building layers of taste and texture.
- Minced beef or lamb (1 kg): Choose meat with 15–20% fat content for the best juiciness and flavor.
- Brown onion (1 small): Grated to blend seamlessly into the meat, adding moisture and subtle sweetness.
- Fresh garlic (1 tbsp minced): Packs a punch of pungency to elevate the aroma.
- Ground cumin (1 tbsp): Adds warm, earthy notes critical for that Smokey depth.
- Ground coriander (1 tbsp): Brings a slightly citrusy and floral edge to the spice mix.
- Sweet paprika (1 tbsp): Contributes a mild smoky sweetness and beautiful color.
- Chilli flakes (1 tsp, optional): For a gentle heat that wakes up your palate.
- Sea salt flakes (2 tsp + additional amounts): Enhances all flavors perfectly without overpowering.
- Freshly cracked black pepper (¼ tsp): Adds subtle sharpness and depth.
- Flat-leaf parsley (3 tbsp finely chopped): Brings a fresh, herbaceous note to balance richness.
- Bicarbonate of soda (½ tsp): Helps tenderize the meat for that unbelievably juicy texture.
- Olive oil (2 tbsp for brushing + 1 tsp for onions): Gives the kebabs a lovely golden crisp and the onions a glossy finish.
- Red onion (1 small, very thinly sliced): Tossed with sumac for a tangy, vibrant accompaniment.
- Sumac (1½ tsp): Offers a lemony tartness that perfectly contrasts the richness of the meat.
- Lemon juice (½ + 1½ tbsp): Brightens the onions and yoghurt sauce alike.
- Greek yoghurt (1¼ cups): Creamy and cooling, it rounds out the flavors beautifully.
- Flatbreads or pita (4–6): Essential for serving and soaking up all the delicious juices.
- Tomatoes (2 large, sliced): Adds freshness and juiciness to every bite.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Step 1: Prepare the Kofta Mixture
Kick things off by combining the minced beef or lamb with grated onion, freshly minced garlic, and an aromatic blend of ground cumin, coriander, sweet paprika, and optional chili flakes. Add sea salt flakes, cracked black pepper, chopped parsley, and bicarbonate of soda. Use your hands to knead everything firmly for about two minutes until the mixture feels sticky and holds together. This ensures the kebabs stay juicy and don’t dry out during baking.
Step 2: Shape and Score the Meat
Line a large baking tray with parchment paper and spread the meat mixture into a neat rectangle about 1 cm thick, roughly 30 by 40 cm. Don’t worry too much about perfect edges—just keep it tidy enough. Then, use a spatula or bench scraper to cut the rectangle into strips around 2 to 3 cm wide, slicing all the way through the base paper. Press shallow horizontal slits on each strip, which mimic the look of traditional kebabs and help the meat cook evenly and brown beautifully.
Step 3: Bake to Juicy Perfection
Brush the kebabs lightly with olive oil and place them on the top oven rack preheated to 240°C (475°F). Bake for 15 to 18 minutes until the kebabs are golden brown and cooked through, with irresistibly crispy edges. Keep a close eye near the end to avoid overcooking. For a deeper color and extra crunch, grill them under the oven’s broiler for a minute or two once baked.
Step 4: Prepare the Sumac Onions
While the kebabs work their magic in the oven, stir together thinly sliced red onion with sumac, lemon juice, a drizzle of olive oil, and sea salt flakes. Let them rest for 5 to 10 minutes to pickle lightly, which mellows out the sharpness and infuses the onions with a tangy companion flavor that complements the juicy meat spectacularly.
Step 5: Mix the Garlic Yoghurt Sauce
In a small bowl, combine creamy Greek yoghurt with freshly minced garlic, lemon juice, and sea salt. Taste and adjust seasoning accordingly. This luscious sauce is the perfect cooling foil against the spices and rich flavors in the kebabs and onions.
Step 6: Warm the Flatbreads
Quickly warm your flatbreads or pita in a dry frying pan or over an open flame, just long enough for them to become soft and pliable. This makes them easier to fold and ideal for soaking up all those delightful juices once the kebabs are served.
Step 7: Assemble and Serve
Press the warm flatbreads gently onto the cooked meat to absorb the juices while they’re still hot. Carefully separate the kebab strips along the scored lines. Serve on or inside the breads with generous spoonfuls of garlic yoghurt, a bright mound of sumac onions, fresh tomato slices, and a sprinkling of finely chopped parsley. This vibrant ensemble is both colorful and irresistible.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Garnishes
Fresh parsley, sliced tomatoes, and a dollop of the garlic yoghurt sauce make simple yet essential garnishes for this dish. They add pops of color, freshness, and creaminess that perfectly balance the rich and spicy meat. Don’t forget the sumac onions—they bring an exciting tart crunch that makes each bite stand out.
Side Dishes
This recipe pairs beautifully with light and fresh sides like a crisp cucumber and mint salad, roasted eggplants, or even a simple tabbouleh. The kebabs themselves are quite filling, so complementing them with vibrant veggies or grain salads provides texture contrast and keeps the meal balanced.
Creative Ways to Present
For a party or casual feast, serve the kebabs deconstructed on a large wooden board with separate bowls of sumac onions, garlic yoghurt, tomatoes, and fresh herbs. Guests will love assembling their own wraps with warm flatbreads, making the experience interactive and fun. Alternatively, skewer some of the kebab strips for easy, shareable finger food with dipping sauces on the side.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe, store the cooked kebabs and the sauces separately in airtight containers in the fridge for up to three days. Keeping the yoghurt sauce chilled fresh maintains its brightness and silky texture.
Freezing
For longer storage, the cooked kebab strips freeze well. Arrange them on a baking tray to freeze individually before transferring to a freezer-safe container or bag. They’ll keep up to three months. Defrost overnight in the fridge before reheating to preserve flavor and moistness.
Reheating
Reheat the kebabs gently in a preheated oven at about 180°C (350°F) for 8 to 10 minutes or until warmed through. Alternatively, pop them in a pan on medium heat with a splash of olive oil to bring back some of the crisp edges. Avoid microwaving to keep the best texture. Warm the flatbreads separately just before serving.
FAQs
Can I use chicken instead of beef or lamb for this kebab recipe?
You can, but chicken mince tends to be leaner and less juicy, so consider adding a bit of olive oil or finely grated onion to keep it moist. Adjust cooking time accordingly as chicken cooks faster and you want to avoid dryness.
What is sumac, and can I substitute it?
Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking. If you don’t have sumac, a pinch of lemon zest or a light squeeze of lemon juice can provide a similar acidic note, but the unique flavor and color of sumac are hard to replace completely.
How do I know when the kebabs are cooked perfectly?
They should be golden brown on top with some crisp edges and no pink in the center. Baking times can vary slightly by oven, so check after 15 minutes and cook up to 18 if needed. The meat will feel firm but still juicy when gently pressed.
Why do we add bicarbonate of soda to the meat mixture?
Bicarbonate of soda acts as a tenderizer, helping the proteins break down and retain moisture. This keeps the kebabs juicy and soft rather than dense or dry, which is especially important when baking in the oven.
Can I make this recipe gluten-free?
Absolutely! Simply omit the flatbreads or replace them with gluten-free wraps or leafy greens for wrapping. The kebabs, sumac onions, and garlic yoghurt sauce are naturally gluten-free.
Final Thoughts
This Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe is one of those dishes that feels like a celebration of fresh, vibrant flavors coming together with juicy, spiced meat. It’s perfect for sharing, yet simple enough for a weeknight dinner. I hope you enjoy making it just as much as eating it – it’s a guaranteed crowd-pleaser and a personal favorite that always leaves everyone asking for seconds.
Print
Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
- Total Time: 38 minutes
- Yield: 4 servings 1x
Description
These juicy oven-baked kebabs feature a flavorful blend of minced beef or lamb mixed with aromatic spices, fresh herbs, and a touch of garlic. Baked to perfection with a golden crust and served alongside tangy sumac onions, creamy garlic yogurt sauce, fresh tomato slices, and warm flatbreads, this recipe offers a delightful Middle Eastern-inspired meal that’s easy to prepare and full of vibrant flavors.
Ingredients
Kebab Mixture
- 1 kg (2¼ lb) minced (ground) beef or lamb (15–20% fat for best flavour and juiciness)
- 1 small brown onion, grated using a box grater
- 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 the oven: Set your oven to 240°C (475°F) or 220°C (425°F) if using fan-forced. This high heat is essential for getting the kebabs crispy and golden on the outside.
- Make the kofta mixture: In a large bowl, combine the minced beef or lamb with grated brown onion, minced garlic, ground cumin, coriander, paprika, optional chilli flakes, sea salt, cracked black pepper, finely chopped parsley, and bicarbonate of soda. Using your hands, mix thoroughly for about 2 minutes until the mixture is sticky and cohesive, which helps the kebabs hold together when baking.
- Shape onto tray: Line a large baking tray or two smaller trays with baking parchment paper. Press the meat mixture evenly onto the tray into a large rectangle approximately 1 cm (½ inch) thick measuring around 30 x 40 cm (12 x 16 inches). Keep edges tidy but do not stress perfection.
- Score and notch: Take a bench scraper or metal spatula and slice the rectangle vertically into long strips about 2–3 cm (¾–1¼ inches) wide, cutting all the way through to the paper. Then, press shallow horizontal slits across each strip to create the traditional kebab look and promote even cooking and browning.
- Bake the kebabs: Brush the top of the kebabs with olive oil and place the tray on the top rack of the oven. Bake for 15–18 minutes until the kebabs are golden brown, cooked through, and have crisp edges. Watch closely from the 15-minute mark to avoid overcooking. For additional browning, you can grill (broil) for 1–2 minutes at the end.
- Prepare the sumac onions: While the kebabs are baking, combine the finely sliced red onion with sumac, lemon juice, olive oil, and sea salt in a bowl. Toss to coat well and let sit for 5–10 minutes to lightly pickle and enhance flavor. They can also be served immediately if short on time.
- Make the garlic yoghurt sauce: In a separate bowl, mix Greek yoghurt, minced garlic, lemon juice, and sea salt. Stir well and adjust seasoning according to taste. This creamy sauce balances the spice and adds freshness.
- Warm the flatbreads: Heat your flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds on each side until soft and pliable, ready for serving.
- Assemble and serve: Press the warm flatbreads onto the cooked kebabs to soak up some of the flavorful juices. Separate the kebabs along the cut lines and serve either inside or on top of the flatbreads. Garnish generously with garlic yoghurt sauce, a pile of sumac onions, sliced tomatoes, and chopped fresh parsley for a vibrant, delicious meal.
Notes
- For chicken koftas, use minced chicken and reduce the baking time slightly to avoid drying out.
- Brushing with olive oil before baking helps achieve crisp edges and adds flavor.
- Sumac is a tangy, lemony spice common in Middle Eastern cuisine and adds a beautiful zing to onions.
- You can also cook the kebabs on a barbecue or air fryer as alternative methods; watch closely to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
