If you are craving a dish packed with flavor, texture, and a bit of Middle Eastern charm, the Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yogurt Recipe is your new go-to. These kebabs have a delightful balance of spices, the juiciness from perfectly seasoned beef or lamb, and a tangy, creamy yogurt sauce that’s downright addictive. Topped with vibrant sumac onions and paired with warm flatbread, this recipe transforms an everyday meal into a comforting, celebratory feast that’s easy enough to enjoy any night of the week.
Ingredients You’ll Need
Every ingredient in this recipe is simple but essential. Each one brings its own magic, from juicy meat and fragrant spices to fresh herbs and tangy citrus, all working together to create irresistible kebabs that are bursting with flavor and character.
- 1 kg (2¼ lb) minced beef or lamb: Choose meat with 15–20% fat for optimum juiciness and flavor.
- 1 small brown onion, grated: Adds moisture and subtle sweetness to the kebabs.
- 1 tbsp freshly minced garlic: Infuses the meat with robust, aromatic flavor.
- 1 tbsp ground cumin: Offers warmth and earthiness, a classic Middle Eastern spice.
- 1 tbsp ground coriander: Adds a citrusy and slightly nutty note.
- 1 tbsp sweet paprika: Provides a mild smokiness and beautiful color.
- 1 tsp chilli flakes (optional): For a gentle kick of heat that wakes up the palate.
- 2 tsp sea salt flakes: Enhances all the flavors perfectly.
- ¼ tsp freshly cracked black pepper: Adds a subtle sharp bite.
- 3 tbsp finely chopped flat-leaf parsley: Brings freshness and a pop of green.
- ½ tsp bicarbonate of soda: Helps tenderize the meat and keep it juicy.
- 2 tbsp olive oil: For brushing, creating a golden, crisp finish.
- 1 small red onion, very finely sliced: Base for the tangy sumac onions.
- 1½ tsp sumac: Imparts a tangy, lemony brightness that elevates the onions.
- Juice of ½ lemon: Adds fresh acidity for the onions and yogurt sauce.
- 1 tsp olive oil (for onions): Lightly coats the sumac onions to balance flavors.
- ¼ tsp sea salt flakes (for onions): Seasons the pickled onions perfectly.
- 1¼ cups (310 g) Greek yoghurt: Creamy base for the garlic yogurt sauce.
- ½ tsp freshly minced garlic (for sauce): Punch of flavor in the yogurt mix.
- 1½ tbsp lemon juice (for sauce): Brightens the yogurt with citrus zing.
- ½ tsp sea salt flakes (for sauce): Balances the tang and freshness.
- 4–6 flatbreads or pita: Perfect for wrapping or scooping up kebabs and toppings.
- 2 large tomatoes, sliced: Adds juicy freshness and color contrast.
- ½ cup finely chopped fresh flat-leaf parsley: Garnishes and adds an herbal lift.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yogurt Recipe
Step 1: Prepare the Kofta Mixture
Begin by combining the minced beef or lamb with grated onion, minced garlic, cumin, ground coriander, paprika, optional chili flakes, sea salt, black pepper, parsley, and bicarbonate of soda in a large bowl. Use your hands to mix everything thoroughly for about 2 minutes until the mixture becomes sticky and cohesive. This kneading step is crucial to make the kebabs hold together and stay juicy while baking.
Step 2: Shape and Score the Kebabs
Line a large baking tray with parchment paper and press the kofta mixture evenly into a rectangle about 1 cm thick. Don’t worry about perfect edges; a rustic look works beautifully here. Next, use a bench scraper or spatula to cut the mixture into long strips around 2–3 cm wide, slicing all the way through to the paper. Then add shallow horizontal notches across each strip to mimic the traditional kebab pattern and help the meat brown evenly.
Step 3: Bake to Juicy Perfection
Brush the kebabs generously with olive oil to encourage a crisp, golden crust. Place the tray on the top rack of the preheated oven and bake for 15 to 18 minutes until the kebabs are cooked through and beautifully browned on the edges. Keep a close eye toward the end to avoid drying the meat out. If you want an extra charred touch, grill the kebabs for the last minute or two.
Step 4: Prepare the Sumac Onions
While the kebabs are baking, mix finely sliced red onion with sumac, lemon juice, olive oil, and salt in a bowl. Let this sit for 5 to 10 minutes, allowing the flavors to meld and the onions to soften slightly. This tangy, colorful topping pairs perfectly with the meat and adds a delightful zing.
Step 5: Make the Garlic Yogurt Sauce
In a separate bowl, whisk together Greek yogurt, minced garlic, lemon juice, and sea salt flakes. Taste and adjust the seasoning if needed. The creamy, garlicky yogurt sauce will cool down the dish and complement the smoky kebabs and bright onions beautifully.
Step 6: Warm Your Flatbreads
Warm the flatbreads quickly in a dry skillet or over an open flame for 20 to 30 seconds per side until soft and pliable — perfect for wrapping or layering your kebab creation.
Step 7: Assemble and Serve
Once the kebabs are out of the oven, press the warm flatbreads onto the hot meat to soak up the flavorful juices. Separate the strips along the scored lines and pile them on the flatbreads. Top generously with garlic yogurt sauce, a heap of sumac onions, sliced tomatoes, and a sprinkle of fresh parsley. Dive into this feast immediately for the best experience.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yogurt Recipe
Garnishes
The fresh parsley sprinkled over the finished kebabs adds a bright herbal note that beautifully complements the richer meat, while the tart sumac onions bring a vibrant pop of colour and acidity. For extra flair, try sprinkling a pinch of extra sumac or a drizzle of extra virgin olive oil over the top just before serving.
Side Dishes
These kebabs shine next to simple Mediterranean-inspired sides such as cucumber and tomato salad, roasted eggplants, or a crisp tabbouleh. You could also opt for warm, fluffy rice pilaf or a cooling fattoush salad that balances the dish’s spicy and savory notes perfectly.
Creative Ways to Present
For a casual meal, serve the kebabs plated with dollops of garlic yogurt and sumac onions alongside warm flatbreads to scoop. Alternatively, turn each strip into a handheld wrap, wrapping the kebabs tightly in flatbread with tomatoes and greens for a portable lunch or picnic treat that’s as delicious as it is fun to eat.
Make Ahead and Storage
Storing Leftovers
Leftover kebabs can be refrigerated in an airtight container for up to 3 days. Make sure the garlic yogurt and sumac onions are stored separately to keep their flavors fresh and textures intact.
Freezing
You can freeze the cooked kebabs by wrapping them tightly in foil and placing them in a freezer-safe container or bag. They will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the kebabs gently in a low oven or microwave until warmed through. To keep the kebabs juicy, cover them with foil and add a splash of water or a drizzle of olive oil. Avoid overheating to preserve their tender texture.
FAQs
Can I use chicken instead of beef or lamb for this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yogurt Recipe?
Yes, you can substitute ground chicken, but because chicken is leaner, add a bit more oil or a small amount of grated fat like suet to keep the kebabs moist. Also, reduce the baking time slightly to avoid drying out the chicken.
What if I don’t have sumac for the onions?
If sumac is not available, a light sprinkle of lemon zest or a small splash of lemon juice can mimic some of the tangy brightness. However, sumac has a unique flavor that really lifts the onions, so picking it up from a Middle Eastern spice store is ideal.
Can these kebabs be grilled instead of oven-baked?
Absolutely! These kebabs adapt well to grilling or broiling. Keep the strips on sturdy skewers and grill over moderate heat for about 8–10 minutes, turning occasionally until cooked through with nice charred edges.
Is this dish gluten-free?
The kebabs, sumac onions, and garlic yogurt sauce are naturally gluten-free. Just swap out flatbreads or pita for gluten-free alternatives or serve with rice or salad to keep the whole meal gluten-free.
How can I make this recipe spicier?
To add more heat, increase the amount of chilli flakes in the kofta mixture or add a dash of cayenne pepper. Alternatively, serve with a spicy harissa or chili oil drizzle alongside the yogurt sauce for those who love some extra kick.
Final Thoughts
I can’t recommend enough that you give the Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yogurt Recipe a try. It’s such a rewarding dish that brings together incredible flavors and textures with straightforward preparation. Whether for a weeknight dinner or a special gathering, this recipe will surely become a beloved staple in your kitchen.
Print
Juicy Oven-Baked 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
Juicy Oven-baked Kebabs featuring a flavorful blend of minced beef or lamb seasoned with aromatic spices, baked to golden perfection, and served with tangy sumac onions, refreshing garlic yoghurt sauce, and warm flatbreads. This simple yet delicious meal captures traditional kebab flavors with healthy oven baking for a perfect weeknight or entertaining dish.
Ingredients
For the 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)
For Baking and Topping
- 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
For 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) fan-forced to prepare for baking the kebabs.
- Make the kofta mixture: In a large bowl, combine the minced beef or lamb with grated brown onion, minced garlic, ground cumin, ground coriander, sweet paprika, optional chilli flakes, sea salt flakes, black pepper, chopped parsley, and bicarbonate of soda. Use your hands to knead the mixture firmly for about 2 minutes until it becomes sticky and cohesive, ensuring all spices are evenly incorporated.
- Shape onto tray: Line a large baking tray or two smaller trays with baking (parchment) paper. Press the mince mixture onto the tray into a roughly 30 x 40 cm (12 x 16 inches) rectangle about 1 cm (½ inch) thick. Keep edges tidy but perfection isn’t necessary.
- Score and notch: Using a bench scraper or metal spatula, slice the mince vertically into strips 2–3 cm (¾–1¼ inches) wide cutting through to the paper. Then press shallow horizontal slits across each strip just enough to create the traditional kebab appearance and help with even cooking.
- Bake the kebabs: Brush the top of the mince strips with olive oil. Place the tray on the top rack of the preheated oven and bake for 15–18 minutes or until the kebabs are golden brown, cooked through, and edges are crisp. Optionally, grill (broil) for 1–2 minutes at the end for more browning.
- Prepare sumac onions: While baking, combine finely sliced red onion with sumac, lemon juice, olive oil, and sea salt flakes in a bowl. Toss to coat and let sit for 5–10 minutes to pickle lightly, or serve immediately for a fresh tangy bite.
- Make garlic yoghurt sauce: In another bowl, stir together Greek yoghurt, minced garlic, lemon juice, and sea salt flakes. Taste and adjust seasoning if needed for a creamy, tart sauce.
- Warm the flatbreads: Heat the flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds per side until soft and pliable, ready to serve with the kebabs.
- Assemble and serve: Press warm flatbreads onto the cooked kebab tray to soak up juices. Separate kebab strips along the scored lines. Serve kebabs inside or atop the flatbreads with spoonfuls of garlic yoghurt, sumac onions, sliced tomatoes, and fresh parsley for a vibrant, flavorful meal.
Notes
- For lean chicken mince, add a tablespoon of olive oil to the mixture for extra moisture and juiciness.
- The bicarbonate of soda helps tenderize the meat and create a fluffy texture.
- If sumac is unavailable, you can substitute with a sprinkle of lemon zest and a little extra lemon juice for tartness.
- These kebabs can also be grilled on a barbecue or air fried for a similar crispy finish.
- To make this dish gluten-free, omit the flatbreads or use gluten-free alternatives.
