There is something truly irresistible about Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe that makes it a standout crowd-pleaser. This dish bursts with vibrant Middle Eastern flavors, balancing smoky, fragrant spices in the tender kebabs alongside tangy, zesty sumac onions and a luxuriously creamy garlic yoghurt sauce. It’s comfort food elevated, perfect for sharing with friends or enjoying a casual weeknight meal that feels special. Every bite promises juicy, aromatic meat with refreshing accompaniments that make the whole experience sing on your palate.
Ingredients You’ll Need
Though this recipe boasts a rich palette of flavors, the ingredient list is refreshingly straightforward. Each component is thoughtfully chosen to contribute to the texture, aroma, and vibrant taste that makes these kebabs unforgettable. From the fragrant spices to the punchy sumac onions and garlicky yoghurt, every ingredient plays an essential role in building this flavor masterpiece.
- Minced beef or lamb (1 kg with 15–20% fat): Provides juicy, flavorful meat, essential for tender kebabs.
- Brown onion, grated: Adds subtle sweetness and moisture to keep kebabs tender.
- Freshly minced garlic (1 tbsp): Brings aromatic punch and depth to the meat mixture.
- Ground cumin (1 tbsp): Infuses earthy warmth and characteristic Middle Eastern flavor.
- Ground coriander (1 tbsp): Adds a citrusy, fresh undertone to the spice mix.
- Sweet paprika (1 tbsp): Gives smoky sweetness and a vibrant red hue.
- Chilli flakes (1 tsp, optional): For a subtle spicy kick if you like a little heat.
- Sea salt flakes (2 tsp): Enhances all the flavors beautifully and helps bind the meat.
- Freshly cracked black pepper (¼ tsp): Adds a gentle spice lift.
- Fresh flat-leaf parsley (3 tbsp, finely chopped): Brightens the kebab with herbaceous freshness.
- Bicarbonate of soda (½ tsp): Makes kebabs light and tender by softening the meat proteins.
- Olive oil (2 tbsp for brushing): Ensures a golden, slightly crisp finish when baking.
- Red onion, finely sliced: For the zingy sumac onions that balance richness.
- Sumac (1½ tsp): A tangy, lemony spice key to authentic Middle Eastern flavor.
- Lemon juice (½ lemon for onions, 1½ tbsp for yoghurt sauce): Adds brightness and acidity to balance the dish.
- Olive oil (1 tsp for onions): Helps mellow and coat the sumac onions evenly.
- Greek yoghurt (1¼ cups): Serves as the creamy, cool garlic yoghurt sauce base.
- Freshly minced garlic (½ tsp for yoghurt sauce): Infuses the yoghurt with a gentle but pungent garlic flavor.
- Sea salt flakes (¼ tsp in yoghurt sauce, ¼ tsp for onions): To season and balance the components.
- Flatbreads or pita (4–6 pieces): The perfect vehicle for enjoying kebab deliciousness (omit for gluten-free).
- Large tomatoes (2, sliced): Add juicy freshness and color to the serving plate.
- Fresh flat-leaf parsley (½ cup, chopped): A final sprinkle of herb freshness at serving time.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Step 1: Prepare the Kofta Mixture
Start by combining your ground meat with grated brown onion, freshly minced garlic, and a blend of fragrant spices including cumin, coriander, paprika, and optional chilli flakes. Add sea salt, black pepper, finely chopped parsley, and bicarbonate of soda to keep the kebabs tender and juicy. Knead everything thoroughly with your hands for about two minutes until the mixture feels sticky and holds together well—this step is crucial for juicy kebabs that won’t fall apart during baking.
Step 2: Shape and Score the Kebabs
Line a large baking tray with parchment paper and spread out the meat mixture evenly into a neat rectangle about 1 cm thick. Don’t stress about absolute perfection here, but try to keep the edges tidy. Using a bench scraper or spatula, cut vertical strips about 2–3 cm wide and then make shallow horizontal slits to create the signature kebab “notches.” These cuts help the kebabs cook evenly and create that traditional textured look.
Step 3: Bake to Golden Perfection
Brush the kebabs generously with olive oil to promote crisp edges and rich browning. Bake on the top rack in your preheated oven at 240°C (475°F) for around 15–18 minutes until cooked through and beautifully golden. Keep a close eye near the end, as oven performance varies. For an extra crispy finish, switch to grill (broil) mode for the last minute or two.
Step 4: Prepare the Sumac Onions
While the kebabs bake, toss finely sliced red onions with sumac, lemon juice, olive oil, and a pinch of salt. Let them sit for 5–10 minutes to pickle lightly, developing a tangy, vibrant flavor that perfectly cuts through the richness of the meat. If you’re short on time, you can serve immediately—the flavor is still lively.
Step 5: Make the Garlic Yoghurt Sauce
Mix Greek yoghurt with minced garlic, lemon juice, and sea salt to create a creamy, zesty sauce that pairs beautifully with the spices in the kebabs. Taste and adjust seasonings as needed. This sauce adds cooling balance and a luscious, garlicky creaminess that makes every bite irresistible.
Step 6: Warm the Flatbreads
Gently heat flatbreads or pita in a dry frying pan or over a gas flame until soft and pliable. This makes them perfect for wrapping or scooping up the kebabs along with the sumac onions and yoghurt sauce.
Step 7: Assemble and Serve
Press warm flatbreads onto the cooked meat to soak up those mouthwatering juices, then separate the kebab strips along the score lines. Serve on or inside the flatbreads, topped generously with garlic yoghurt, tangy sumac onions, sliced tomatoes, and fresh parsley for a colorful, flavor-packed feast.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Garnishes
The brightest way to finish these kebabs is with tons of fresh parsley sprinkled on top, juicy tomato slices, and a drizzle of the garlicky yoghurt. The fresh herbs add vibrancy, the tomatoes bring a refreshing burst, and the yoghurt balances the spices beautifully.
Side Dishes
Serve these kebabs with simple sides like a crisp cucumber and tomato salad, roasted vegetables, or fluffy couscous to ensure the meal is wholesome yet light. A fresh green salad with a lemon vinaigrette complements the robust meat flavors perfectly.
Creative Ways to Present
For a fun twist, turn this dish into tapas-style sharing plates—serve kebabs sliced small with dollops of yoghurt and sumac onions on little toasts or cucumber rounds. Or stack kebab strips and toppings into a warm pita pocket for a handheld delight that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover kebabs keep well in an airtight container in the fridge for up to three days. Store the sumac onions and garlic yoghurt separately to keep their flavors bright and textures fresh.
Freezing
You can freeze the cooked kebabs for up to two months. Wrap them tightly in foil or freezer-safe containers. Thaw overnight in the fridge before reheating to preserve juiciness and texture.
Reheating
Reheat gently in a moderate oven (around 160°C/320°F) to warm through without drying out. Add a splash of olive oil to keep the exterior slightly crisp. The yoghurt sauce is best served freshly made or chilled, so prepare anew if possible.
FAQs
Can I use chicken instead of beef or lamb?
Absolutely! If you prefer chicken, opt for minced chicken thigh to retain juiciness and flavor. Keep the fat content higher if possible and adjust spices to taste. Note that the texture will be slightly different, but still delicious.
What does sumac taste like?
Sumac has a tangy, lemony flavor with mild berry-like undertones. It brightens dishes with a citrus twist, making it perfect for balancing rich or spicy foods like these kebabs.
Can I make the garlic yoghurt sauce in advance?
Yes, the sauce can be made a day ahead and stored in the fridge. The garlic flavor will intensify over time, so taste before serving and adjust the seasoning if needed.
Is this recipe gluten-free?
The kebabs, sumac onions, and yoghurt sauce are naturally gluten-free. Just skip the flatbreads or swap them with gluten-free wraps or lettuce leaves for serving.
How do I know when the kebabs are fully cooked?
The kebabs should be golden brown on top with crisp edges and firm to the touch. Baking for 15–18 minutes at a high temperature usually ensures they are cooked through. You can also check by cutting into the thickest part; it should no longer be pink.
Final Thoughts
If you’re looking to impress friends or enjoy a flavorful meal packed with juicy, aromatic meat and vibrant accompaniments, the Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe is a must-try. It brings the warmth and excitement of Middle Eastern cuisine right into your kitchen with simple ingredients and straightforward steps. Trust me, once you make it, it will quickly become one of your favorite go-to recipes for sharing and savoring fantastic flavors together.
Print
Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This recipe delivers juicy, flavorful oven-baked kebabs made from spiced minced beef or lamb. Perfectly seasoned with cumin, paprika, coriander, and sumac-spiced onions, served with a refreshing garlic yogurt sauce and fresh flatbreads, these kebabs make a delicious, easy-to-make meal suitable for gatherings or weeknight dinners.
Ingredients
Kebab Mixture
- 1 kg (2¼ lb) minced 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)
For Brushing and Garnish
- 2 tbsp olive oil, for brushing
- 1 small red onion, very finely sliced
- 1½ tsp sumac
- Juice of ½ lemon
- 1 tsp olive oil
- ¼ tsp sea salt flakes
Yogurt 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 using a fan-forced oven to ensure a hot environment for baking the kebabs to perfection.
- Make the kofta mixture: In a large bowl, combine the minced beef or lamb, grated brown onion, minced garlic, ground cumin, coriander, paprika, chilli flakes (if using), sea salt, black pepper, chopped parsley, and bicarbonate of soda. Knead firmly with your hands for about 2 minutes until the mixture is sticky and cohesive, which helps the kebabs hold together.
- Shape onto tray: Line a large baking tray with parchment paper. Press the minced meat mixture evenly onto the tray into a large rectangle about 1 cm (½ inch) thick, approximately 30 by 40 cm (12 by 16 inches). Try to keep edges tidy but perfection is not required.
- Score and notch: Using a bench scraper or metal spatula, cut the mixture vertically into strips about 2–3 cm wide down to the parchment. Then make shallow horizontal slits across each strip to create a classic kebab appearance, helping them cook evenly and brown nicely.
- Bake the kebabs: Brush the kebabs generously with olive oil, then bake on the top rack for 15 to 18 minutes until golden brown with crisp edges, monitoring closely from 15 minutes as oven times vary. For extra browning, you can grill (broil) them for 1–2 minutes at the end if desired.
- Prepare sumac onions: While the kebabs bake, combine the thinly sliced red onion with sumac, lemon juice, olive oil, and salt in a bowl. Toss well and let them lightly pickle for 5–10 minutes to enhance flavor, or serve immediately if short on time.
- Make garlic yoghurt sauce: In another bowl, mix together Greek yoghurt, minced garlic, lemon juice, and salt. Adjust seasoning after tasting to balance flavors.
- Warm flatbreads: Heat the flatbreads in a dry frying pan or over a gas flame for 20–30 seconds per side until soft and pliable, making them ready to serve with the kebabs.
- Assemble and serve: Press warm flatbreads onto the cooked kebab to absorb some juices, separate kebab strips along the cut lines, and serve inside or on top of the flatbreads. Garnish generously with garlic yoghurt, sumac onions, sliced tomatoes, and fresh parsley for a vibrant and satisfying meal.
Notes
- For best flavor and juiciness, use minced beef or lamb with 15–20% fat content. Chicken is not recommended as it tends to be drier.
- Brushing the kebabs with olive oil helps achieve a golden, crispy finish during baking.
- Sumac adds a tangy, lemony flavor to the onions, but if unavailable, a squeeze of lemon juice alone can be used as a substitute.
- If you prefer, these kebabs can also be grilled barbecue-style or cooked in an air fryer for similar results.
