If you are craving a delightful meal that hits all the right notes of flavor and texture, this Juicy Oven-Baked Beef or Lamb Kebabs with Sumac Onions and Garlic Yogurt Recipe is an absolute winner. Imagine perfectly seasoned, tender kebabs baked to golden-brown perfection, accompanied by the tangy punch of sumac onions and a cool, creamy garlic yogurt sauce. This recipe brings together the warmth of Middle Eastern spices with the fresh zest of lemon and herbs, creating a dish that’s as vibrant on your plate as it is on your palate. Whether cooking for family or impressing friends, these kebabs deliver juicy satisfaction every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the essential ingredients that each contribute something special to the dish. From the rich, fatty mince that keeps the kebabs juicy, to the spices that create that iconic Middle Eastern flavor, every component plays a critical role.
- 1 kg minced beef or lamb (15–20% fat): Ensures the kebabs remain juicy and flavorful throughout baking.
- 1 small brown onion, grated: Adds moisture and sweetness to the meat mixture.
- 1 tbsp freshly minced garlic: Offers aromatic depth and a subtle kick.
- 1 tbsp ground cumin: Brings warm earthiness typical of kebab seasoning.
- 1 tbsp ground coriander: Adds citrusy undertones that brighten the flavor.
- 1 tbsp sweet paprika: Contributes color and a mild smoky sweetness.
- 1 tsp chilli flakes (optional): For a touch of heat that awakens the taste buds.
- 2 tsp sea salt flakes: Essential for seasoning and enhancing all flavors.
- ¼ tsp freshly cracked black pepper: Adds a subtle edge of spice and complexity.
- 3 tbsp finely chopped flat-leaf parsley: Freshness and herbal brightness.
- ½ tsp bicarbonate of soda: Helps tenderize the meat and improve texture.
- 2 tbsp olive oil (for brushing): Gives a lovely golden crisp top during baking.
- 1 small red onion, finely sliced: For making vibrant sumac onions.
- 1½ tsp sumac: Offers a tangy, lemony flavor that elevates the onions.
- Juice of ½ lemon: Brightens the sumac onions with fresh citrus zing.
- 1 tsp olive oil: Balances the acidity in the onions.
- ¼ tsp sea salt flakes (for onions): Enhances the pickling effect and flavor.
- 1¼ cups Greek yoghurt: Creamy base for the garlicky sauce that cools the palate.
- ½ tsp freshly minced garlic (for sauce): Infuses the yogurt with pungent aroma and taste.
- 1½ tbsp lemon juice (for sauce): Adds refreshing brightness to the yogurt.
- ½ tsp sea salt flakes (for sauce): Balances the flavors perfectly.
- 4–6 flatbreads or pita: Perfect for wrapping or serving kebabs, optional for gluten-free diners.
- 2 large tomatoes, sliced: Add juicy freshness and color to each bite.
- ½ cup finely chopped fresh flat-leaf parsley: Garnishes and adds lively herbaceous notes.
How to Make Juicy Oven-Baked Beef or Lamb Kebabs with Sumac Onions and Garlic Yogurt Recipe
Step 1: Prepare the Kofta Mixture
Start by preheating your oven to 240°C (475°F) or 220°C (425°F) for fan-forced ovens. In a large bowl, combine the minced beef or lamb with the grated brown onion, minced garlic, cumin, coriander, paprika, chili flakes if using, sea salt, pepper, parsley, and bicarbonate of soda. This blend of spices and herbs is what gives the kebabs their signature Middle Eastern punch. Knead the mixture well by hand for about two minutes until it feels sticky and cohesive. This firmness will help the kebabs hold their shape during baking and deliver that beautiful juicy texture.
Step 2: Shape and Score the Kebabs
Line a large baking tray with parchment paper, then press the kofta mixture into a large rectangle roughly 30 x 40 cm (12 x 16 inches) and about 1 cm thick. Don’t stress about making the edges perfect – rustic is part of the charm. Use a bench scraper or a metal spatula to slice the rectangle vertically into long strips about 2–3 cm wide. Then add shallow horizontal slits across each strip to create the traditional kebab look and promote even cooking. This step not only makes the kebabs visually appealing but also ensures the heat cooks each bite evenly, preventing any dry or overcooked parts.
Step 3: Bake to Juicy Perfection
Brush the kebabs with olive oil to help them brown beautifully, then place the tray on the top rack of your oven. Bake for 15 to 18 minutes until golden brown with crisp edges and cooked through. Keep an eye from the 15-minute mark, since ovens and tray thickness can vary. If you want extra browning, switch the oven to grill mode for the last 1–2 minutes. That lovely caramelized crust is what makes these kebabs truly irresistible.
Step 4: Make the Sumac Onions
While your kebabs are baking, combine the finely sliced red onion with sumac, lemon juice, olive oil, and a pinch of salt. Toss everything together to coat and let it sit for 5 to 10 minutes. This brief pickling softens the sharpness of the onions and infuses them with bright, tangy flavors — the perfect companion to the rich meat.
Step 5: Prepare the Garlic Yogurt Sauce
In a separate bowl, mix Greek yogurt, minced garlic, lemon juice, and salt until smooth. Taste and adjust seasoning as needed. This sauce balances all the boldness from the kebabs and onions with cool creaminess and a punch of fresh garlic, enhancing every bite with refreshing contrast.
Step 6: Warm the Flatbreads
Heat your flatbreads or pita in a dry frying pan or directly over a gas flame for 20 to 30 seconds per side. Warming makes them soft, pliable, and perfect for wrapping kebabs or serving on the side. This step helps absorb the delicious meat juices, making for an extra luscious eating experience.
Step 7: Assemble and Enjoy
Press the warm flatbreads onto the kebabs while still hot so they soak up some of the flavorful cooking juices. Separate the kebab strips along the scored lines and serve either wrapped inside the breads or laid on top. Generously spoon over the garlic yogurt sauce and scatter the sumac onions, fresh tomato slices, and chopped parsley. This vibrant, juicy combination is more than just a meal — it’s a celebration of flavors and textures.
How to Serve Juicy Oven-Baked Beef or Lamb Kebabs with Sumac Onions and Garlic Yogurt Recipe
Garnishes
The sumac onions and fresh parsley are essential garnishes that punch up the freshness and add a pleasing tang that keeps every bite exciting. Don’t underestimate the power of a light sprinkle of sea salt on the tomatoes or a drizzle of lemon juice for an extra zing. These small touches make the dish lively and layered.
Side Dishes
If you want to create a complete feast, serve these kebabs alongside a simple tabbouleh salad, roasted chickpeas, or a colorful cucumber and tomato salad dressed in olive oil and lemon. Rice pilaf with pine nuts or a bowl of creamy hummus are also wonderful companions, complementing the kebabs without overpowering their flavor.
Creative Ways to Present
For a casual family dinner, let everyone assemble their own wraps with breads, sauces, and garnishes on the table. For a more elegant presentation, serve the kebab strips stacked on a long platter, topped with a drizzle of garlic yogurt and decorated with sumac onions and parsley sprigs. For a lunchbox or picnic, pack the kebabs with some cooled sumac onions, sliced tomatoes, and a small container of yogurt sauce for dipping – fresh and portable!
Make Ahead and Storage
Storing Leftovers
Leftover kebabs, sumac onions, and garlic yogurt sauce can be kept separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the best texture and flavor for each component. The meat will stay juicy and the onions wonderfully tangy when chilled.
Freezing
While it’s best to enjoy these kebabs fresh, you can freeze the cooked meat strips wrapped tightly in foil or plastic wrap, then placed in a freezer-safe bag for up to 1 month. Defrost in the refrigerator overnight before reheating to maintain their juicy texture.
Reheating
To reheat, warm the kebabs gently in a low oven or microwave until heated through, avoiding overcooking to preserve juiciness. The yogurt sauce should be served fresh, so just whisk it again if separated. Warm the flatbreads fresh when serving again to maintain softness.
FAQs
Can I use chicken mince instead of beef or lamb?
Chicken mince is leaner and less fatty, which can result in less juicy kebabs. If using chicken, consider adding a bit more oil or a small amount of grated onion to help retain moisture, but the classic flavors work best with beef or lamb for maximum juiciness and taste.
What is sumac and where can I find it?
Sumac is a tangy, reddish-purple spice popular in Middle Eastern cooking that adds a citrus-like flavor. You can find it in specialty spice shops or international grocery stores, and it’s worth adding to your pantry – it really brightens this recipe.
Can I make these kebabs on a barbecue or air fryer?
Absolutely! For outdoor cooking, shape the kofta mixture around skewers and grill over medium heat until cooked through. In an air fryer, use the same cooking temperature but reduce the time slightly and check for doneness regularly. The recipe notes provide helpful tips on this.
Is the bicarbonate of soda really necessary?
Bicarbonate of soda helps to tenderize the meat fibers and keeps the kebabs from becoming dense. It’s a small secret that makes a big difference in the final texture, so don’t skip it if possible.
How spicy are these kebabs?
The level of heat depends on your preference for chili flakes. The recipe includes them as optional, so you can easily adjust or omit them to make the kebabs mild or with a gentle kick.
Final Thoughts
Bringing together the rich, juicy flavors of the meat with the bright acidity of sumac onions and the cooling garlic yogurt, this Juicy Oven-Baked Beef or Lamb Kebabs with Sumac Onions and Garlic Yogurt Recipe is a true crowd-pleaser. It’s one of those dishes that feels special but is surprisingly easy to make at home, perfect for spice lovers and comfort food fans alike. Give it a try and share the delicious joy with family and friends—you won’t regret it!
Print
Juicy Oven-Baked Beef or Lamb Kebabs with Sumac Onions and Garlic Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This recipe offers juicy, flavorful oven-baked beef or lamb kebabs infused with aromatic spices, served with tangy sumac onions, garlic yogurt sauce, and fresh vegetables. Perfectly cooked in the oven for a convenient yet authentic kebab experience, these kebabs are great for a family meal or casual gatherings.
Ingredients
Kebabs
- 1 kg (2¼ lb) minced beef or lamb (15–20% fat)
- 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
Yoghurt 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) fan-forced to prepare for baking the kebabs.
- Make the Kofta Mixture: In a large bowl, combine the minced meat, grated onion, garlic, cumin, coriander, paprika, optional chilli flakes, salt, pepper, parsley, and bicarbonate of soda. Knead firmly for about 2 minutes until the mixture becomes sticky and cohesive.
- Shape onto Tray: Line a large baking tray with parchment paper. Press the meat mixture into a rectangle approximately 30 x 40 cm (12 x 16 inches) and about 1 cm thick, keeping the edges tidy but not overly precise.
- Score and Notch: Using a bench scraper or metal spatula, slice vertically through the mixture into strips 2–3 cm wide, then make shallow horizontal slits across each strip to create the traditional kebab appearance and promote even baking.
- Bake the Kebabs: Brush olive oil over the top of the kebabs. Place the tray on the top rack of the oven and bake for 15–18 minutes until the kebabs are golden brown, cooked through, with crisp edges. Optionally, grill (broil) for the last 1–2 minutes for more browning.
- Prepare Sumac Onions: While baking, combine the finely sliced red onion, sumac, lemon juice, olive oil, and salt in a bowl. Toss well and let it sit for 5–10 minutes to lightly pickle and develop flavor.
- Make the Yoghurt Garlic Sauce: In another bowl, mix Greek yoghurt, minced garlic, lemon juice, and salt. Adjust seasoning to taste.
- Warm the Flatbreads: Heat flatbreads on a dry frying pan or over a gas flame for 20–30 seconds per side until warm and pliable.
- Assemble and Serve: Press warm flatbreads onto the cooked kebabs to absorb juices. Separate kebab strips along cut lines and serve wrapped in flatbread or on top, garnished with garlic yoghurt, sumac onions, sliced tomatoes, and fresh parsley.
Notes
- Use beef or lamb with 15–20% fat for best flavor and juiciness. For chicken, a different method may be required due to lower fat content.
- Olive oil brushing before baking helps achieve a crispy surface.
- Sumac adds a lemony tang to the onions but can be substituted with a squeeze of lemon juice if unavailable.
- Alternatively, kebabs can be cooked on a barbecue grill or in an air fryer, adjusting cooking time accordingly.
