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
Scale
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.
