If you’re craving a meal that bursts with flavor, texture, and a hint of tangy zest, you absolutely have to try my Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe. This dish is a harmonious blend of perfectly spiced, tender kebabs baked to golden perfection, paired with the bright freshness of sumac onions and a creamy, garlicky yoghurt sauce that makes every bite irresistible. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings a little excitement to your table with simple ingredients that transform into something truly special.
Ingredients You’ll Need
These ingredients are delightfully straightforward, yet each plays a vital role in building the layers of taste, juiciness, and vibrant colors in this dish. From fragrant spices to fresh herbs and creamy yoghurt, every item contributes to the overall magic of these kebabs.
- 1 kg (2¼ lb) minced beef or lamb (15–20% fat): The foundation of juicy, flavorful kebabs; fat ensures tenderness and mouthwatering texture.
- 1 small brown onion, grated: Adds sweetness and moisture, perfectly blending into the meat.
- 1 tbsp freshly minced garlic: Boosts aroma and depth in the kofta mixture.
- 1 tbsp ground cumin: Earthy spice that anchors the savory profile.
- 1 tbsp ground coriander: Adds a fragrant, citrusy note.
- 1 tbsp sweet paprika: Brings warmth and a gentle smoky flavor.
- 1 tsp chilli flakes (optional): For a subtle kick if you love a bit of heat.
- 2 tsp sea salt flakes: Enhances flavors and helps bind the meat.
- ¼ tsp freshly cracked black pepper: Adds mild bite.
- 3 tbsp finely chopped flat-leaf parsley: Refreshes the mix with herbal brightness.
- ½ tsp bicarbonate of soda: A little secret to keep the kebabs tender and light.
- 2 tbsp olive oil, for brushing: Helps develop a golden, slightly crisp exterior.
- 1 small red onion, very finely sliced: For the tangy, pickled sumac onions.
- 1½ tsp sumac: Delivers a vibrant, lemony sharpness to the onions.
- Juice of ½ lemon: Adds fresh acidity to brighten flavors.
- 1 tsp olive oil (for sumac onions): Balances acidity and softens the onion’s bite.
- ¼ tsp sea salt flakes (for sumac onions): Enhances the pickling effect.
- 1¼ cups (310 g) Greek yoghurt: Creamy base for the garlic yoghurt sauce.
- ½ tsp freshly minced garlic (for yoghurt): Infuses garlicky warmth.
- 1½ tbsp lemon juice (for yoghurt): Adds tangy brightness.
- ½ tsp sea salt flakes (for yoghurt): Perfectly balances flavor.
- 4–6 flatbreads or pita: To serve and soak up all those delicious juices.
- 2 large tomatoes, sliced: Adds fresh sweetness and color as a garnish.
- ½ cup (15 g) finely chopped fresh flat-leaf parsley: Finishing herb garnish for a pop of green and freshness.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Step 1: Make the Kofta Mixture
In a large bowl, combine the minced meat with the grated brown onion, freshly minced garlic, cumin, coriander, paprika, optional chilli flakes, salt, cracked pepper, parsley, and bicarbonate of soda. Use your hands to knead everything together until the mixture is sticky and holds together well—this should take about two minutes of firm kneading. This step is crucial to ensure the kebabs stay juicy and hold their shape while baking.
Step 2: Shape and Score the Kebabs
Line a large baking tray with parchment paper. Press the kofta mixture onto the tray in a rectangle roughly 1 cm thick and about 30 by 40 cm in size. Don’t stress about making perfect edges; rustic charm is part of the appeal! Next, use a bench scraper or a metal spatula to cut the meat into long strips 2–3 cm wide all the way to the paper. Add shallow horizontal cuts across each strip to get that classic kebab shape and help the heat penetrate evenly for gorgeous browning.
Step 3: Bake to Juicy Perfection
Brush the top of the kebab mixture with olive oil to encourage crispy edges and a beautiful golden finish. Place the tray on the top rack of your preheated oven at 240°C (475°F) or 220°C (425°F) fan-forced. Bake for 15 to 18 minutes until the kebabs are cooked through and the edges are lightly crisp. If you want even more browning, feel free to blast the grill for the last 1 to 2 minutes, but keep a close eye to avoid burning.
Step 4: Prepare Sumac Onions
While the kebabs are baking, toss the very finely sliced red onions with sumac, lemon juice, olive oil, and salt in a bowl. Let them rest for at least 5 to 10 minutes so they pickle lightly and develop that beautiful tang and softness. These sumac onions are the perfect vibrant counterpoint to the richness of the kebabs.
Step 5: Make the Garlic Yoghurt Sauce
In another bowl, stir together the Greek yoghurt with minced garlic, lemon juice, and sea salt. Taste and adjust if needed, balancing the garlicky tang and silkiness. This sauce is dreamy and cooling, an absolute must-have layered onto your kebabs.
Step 6: Warm the Flatbreads
Heat your flatbreads or pitas in a dry pan or over a gas flame for about 20 to 30 seconds per side until soft and flexible. Warming the breads helps them soak up the delicious cooking juices when you assemble the kebabs, making every bite juicy and satisfying.
Step 7: Assemble and Serve
Press the warm flatbreads onto the cooked kebabs so they absorb the flavorful juices underneath. Pull the strips apart along the scored lines and pile them onto or inside the breads. Add generous spoonfuls of garlic yoghurt, a mound of sumac onions, fresh tomato slices, and sprinkle with chopped parsley. This is where all the prep comes together into an unforgettable meal that’s bursting with flavor and texture.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Garnishes
Freshly chopped flat-leaf parsley and slices of ripe tomatoes add just the right amount of freshness and color contrast. The sumac onions bring a zesty tang that cuts through the richness and elevates every mouthful.
Side Dishes
To complement the kebabs, try serving them alongside a crisp green salad, warm couscous with herbs, or roasted vegetables. These sides will bring balance and variety to your meal, ensuring it feels wholesome and festive.
Creative Ways to Present
Try serving the kebabs as a sharing platter, letting everyone assemble their own pita wraps. Or arrange the strips over a large platter with the sauces on the side for dipping. You can also serve the kebabs over fluffy rice with a drizzle of yoghurt and curved lemon wedges for a vibrant family feast.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover kebabs in an airtight container in the fridge for up to three days. Keep the sumac onions and garlic yoghurt sauce separate to maintain their freshness and vibrancy.
Freezing
You can freeze cooked kebabs wrapped tightly in foil or plastic wrap for up to one month. Thaw overnight in the fridge before reheating gently in the oven or microwave to retain their juiciness.
Reheating
Reheat gently in a moderate oven (around 160°C/320°F) covered with foil to avoid drying out. Alternatively, a quick microwave session with a damp paper towel can restore moisture, but avoid overheating to keep them tender.
FAQs
Can I use chicken instead of beef or lamb for this recipe?
Yes, chicken mince works well, but since it’s leaner, you might want to add a bit of olive oil or finely diced onion to keep the kebabs juicy. Adjust cooking times slightly to ensure thorough cooking without drying out.
What does sumac taste like and where can I find it?
Sumac has a tangy, lemony flavor that adds brightness to dishes like these onions. You can find it in Middle Eastern grocery stores or well-stocked supermarkets, often in the spice aisle.
Is it possible to make these kebabs gluten-free?
Absolutely! The recipe itself is gluten-free if you skip the flatbreads or substitute them with gluten-free alternatives. Just verify that all your spices and ingredients are gluten-free certified.
Can I prepare the kebab mixture ahead of time?
Yes, you can mix the kebab ingredients a few hours in advance and keep the mixture covered in the fridge. Let it come slightly closer to room temperature before baking for even cooking.
How can I make the kebabs spicier?
To turn up the heat, increase the chilli flakes or add a pinch of cayenne pepper to the kofta mixture. You can also serve with a spicy harissa or chilli-infused yoghurt sauce on the side for extra kick.
Final Thoughts
Trust me, once you make these Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe, it’ll become a staple in your cooking rotation. The blend of spices, the tender meat with crisp edges, the tangy sumac onions, and the creamy sauce make for a vibrant, satisfying meal that’s surprisingly easy to put together. So grab your ingredients, roll up your sleeves, and get ready to wow your taste buds and anyone lucky enough to share the table with you!
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
Experience juicy, flavorful oven-baked kebabs made with minced beef or lamb and aromatic spices. This simple recipe features a tender kofta mixture baked to perfection with crisp edges, served alongside tangy sumac onions, refreshing garlic yoghurt sauce, warm flatbreads, and fresh vegetables for a complete and satisfying meal.
Ingredients
Kofta Mixture
- 1 kg (2¼ lb) minced (ground) beef or lamb (15–20% fat for best flavour and juiciness)
- 1 small brown onion, grated using a box grater
- 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 (can be substituted with coriander/cilantro)
- 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) if using a fan-forced oven, ensuring it’s hot and ready for the kebabs.
- Make the kofta mixture: In a large bowl, combine minced meat, grated brown onion, minced garlic, ground cumin, coriander, sweet paprika, optional chilli flakes, salt, black pepper, chopped parsley, and bicarbonate of soda. Mix thoroughly with your hands 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 large rectangle about 1 cm thick, roughly 30 x 40 cm. Keep edges tidy but don’t worry about perfection.
- Score and notch: Use a bench scraper or metal spatula to score the meat vertically into strips 2–3 cm wide, cutting all the way through to the paper. Then create shallow horizontal slits across each strip to mimic traditional kebab styling and aid even cooking.
- Bake the kebabs: Brush olive oil over the top, then place the tray on the top oven rack. Bake for 15–18 minutes until golden brown, cooked through, and edges are crisp. For a deeper brown finish, optionally grill (broil) for 1–2 minutes at the end.
- Prepare the sumac onions: While kebabs bake, mix finely sliced red onion with sumac, lemon juice, olive oil, and sea salt in a bowl. Toss to combine and let sit for 5–10 minutes to lightly pickle and enhance flavor.
- Make the garlic yoghurt sauce: In a separate bowl, stir Greek yoghurt with minced garlic, lemon juice, and sea salt. Adjust seasoning to taste.
- Warm the flatbreads: Heat flatbreads in a dry frying pan or over a gas flame for 20–30 seconds on each side until soft and pliable.
- Assemble and serve: Press warm flatbreads onto the cooked minced meat to absorb some juices. Separate kebabs along the cut lines and serve atop or inside flatbreads, topped with garlic yoghurt, sumac onions, fresh tomato slices, and chopped parsley for a delicious meal.
Notes
- For chicken kebabs, choose minced chicken with added fat or mix in some olive oil to ensure juiciness, as chicken mince can be leaner than beef or lamb.
- Use olive oil for brushing the kebabs before baking to help develop a golden crust and keep the meat moist.
- Sumac adds a tangy, lemony flavor to the onions; if unavailable, lemon zest or additional lemon juice can be used as a substitute.
- These kebabs can also be cooked on a barbecue or air fryer; adjust cooking times accordingly for even cooking and browning.
