Description
This recipe features juicy oven-baked kebabs made from a flavorful blend of minced beef or lamb, herbs, and spices, baked to perfection with a crispy exterior. Served with tangy sumac onions, creamy garlic yoghurt sauce, fresh tomatoes, and flatbreads, these kebabs are perfect for a delicious Middle Eastern-inspired meal that’s both easy to prepare and packed with flavor.
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
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) for fan-forced ovens to ensure it reaches the perfect high temperature for baking the kebabs.
- Make the Kofta Mixture: In a large bowl, combine the minced beef or lamb, grated brown onion, fresh garlic, cumin, coriander, paprika, optional chilli flakes, sea salt flakes, cracked black pepper, chopped parsley, and bicarbonate of soda. Knead the mixture firmly with your hands for about two minutes until it becomes sticky and cohesive.
- Shape the Kebabs on Tray: Line a large baking tray with baking (parchment) paper. Evenly press the meat mixture onto the tray forming a large rectangular shape approximately 30 x 40 cm (12 x 16 inches) and about 1 cm thick. Try to keep the edges neat but precision is not critical.
- Score and Notch the Meat: Using a bench scraper or metal spatula, slice the meat vertically into strips 2–3 cm wide, cutting fully through to the paper. Then make shallow horizontal slits on each strip to mimic the traditional kebab look and help it cook evenly.
- Bake the Kebabs: Brush the top of the kebab strips with olive oil. Place the tray on the top rack of the oven and bake for 15–18 minutes until the kebabs are golden brown, cooked through, and edges are crisp. Optionally, grill (broil) for 1–2 minutes at the end for deeper browning.
- Prepare Sumac Onions: While baking, mix the finely sliced red onion with sumac, lemon juice, olive oil, and sea salt flakes in a bowl. Toss well and let it sit for 5–10 minutes to allow flavors to meld and onions to pickle lightly.
- Make Garlic Yoghurt Sauce: In a separate bowl, combine Greek yoghurt with minced garlic, lemon juice, and sea salt flakes. Stir thoroughly and adjust seasoning to taste.
- Warm the Flatbreads: Heat the flatbreads in a dry frying pan or over a gas flame for 20–30 seconds per side until soft and pliable.
- Assemble and Serve: Press warm flatbreads onto the cooked kebab meat to soak up the juices. Separate kebab strips along the scored lines. Serve kebabs on or inside the flatbreads topped with garlic yoghurt sauce, sumac onions, sliced tomatoes, and a sprinkle of fresh parsley for a vibrant and delicious finish.
Notes
- For chicken kebabs, lean mince is best but add some olive oil or fat to keep the mixture moist since chicken is naturally leaner than beef or lamb.
- Brushing olive oil on the kebabs before baking ensures a crisp, golden crust and enhances flavor.
- Sumac is a tangy Middle Eastern spice that adds a lemony acidity to the onions; it’s optional but highly recommended.
- These kebabs can be cooked on the barbecue grill or in an air fryer as alternatives to oven baking, but cooking times might vary.
