Description
This recipe for juicy oven-baked kebabs offers a flavorful and moist alternative to traditional grilled kebabs, using a spiced minced beef or lamb mixture carefully baked to golden perfection. Enhanced with vibrant sumac onions and a tangy garlic yogurt sauce, served with warm flatbreads and fresh tomatoes, these kebabs are perfect for a satisfying and aromatic meal.
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
- 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
- 2 tbsp olive oil, for brushing
For 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
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) if using fan-forced to ensure it’s hot enough to bake the kebabs evenly and develop a nice crust.
- Make the Kofta Mixture: In a large bowl, combine the minced meat with grated brown onion, minced garlic, ground cumin, ground coriander, sweet paprika, optional chilli flakes, sea salt, black pepper, chopped flat-leaf parsley, and bicarbonate of soda. Knead the mixture firmly with your hands for about 2 minutes until it becomes sticky and cohesive, which helps the kebabs hold together during baking.
- Shape onto Tray: Line a large baking tray with parchment paper. Press the kofta mixture evenly into a large rectangle approximately 30 x 40 cm (12 x 16 inches) and about 1 cm thick. Keep the edges tidy but don’t worry about perfection.
- Score and Notch: Using a bench scraper or metal spatula, cut the pressed mixture vertically into strips 2–3 cm wide, slicing through to the paper. Then, create shallow horizontal slits across each strip to mimic traditional kebab scoring, helping with even browning and presentation.
- Bake the Kebabs: Brush olive oil over the surface of the kebabs. Place the tray on the top oven rack and bake for 15–18 minutes until the kebabs are golden brown, cooked through, and slightly crisp on the edges. Monitor closely after 15 minutes to prevent overcooking. Optionally, finish under the grill (broiler) for 1–2 minutes for deeper browning.
- Prepare Sumac Onions: While kebabs bake, toss finely sliced red onion with sumac, lemon juice, olive oil, and sea salt in a bowl. Let sit for 5–10 minutes to lightly pickle and develop flavor. They can also be served immediately if preferred.
- Make Garlic Yoghurt Sauce: Combine Greek yoghurt, minced garlic, lemon juice, and sea salt in a separate bowl. Stir well and adjust seasoning to taste.
- Warm the Flatbreads: Heat the flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds on each side until soft and pliable, ready for assembling the kebabs.
- Assemble and Serve: Press warm flatbreads onto the cooked kebab meat to soak up juices. Separate kebabs along the scored lines and serve on or inside the flatbreads topped with garlic yoghurt sauce, sumac onions, fresh tomato slices, and chopped parsley for a vibrant and satisfying meal.
Notes
- For chicken kebabs, reduce fat content and consider adding a binder as chicken mince is leaner and may require adjustments.
- Olive oil brushing helps achieve moistness and golden browning on the baked kebabs.
- Sumac adds a tangy, lemony flavor to the onions, but can be substituted with a squeeze of lemon if unavailable.
- Kebabs can be cooked on a barbecue or air fryer as an alternative to oven baking; adjust cooking times accordingly.
