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
Scale
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
