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
Scale
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.
