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
Scale
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.
