Description
These juicy oven-baked kebabs are packed with bold Middle Eastern flavors, combining spiced minced meat with aromatic herbs and a tangy garlic yoghurt sauce. Perfectly baked to golden crispness, they are served with sumac pickled onions, fresh tomatoes, and warm flatbreads for a delightful, flavorful meal that’s easy to prepare and full of wholesome goodness.
Ingredients
Scale
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 substitute coriander/cilantro)
- ½ tsp bicarbonate of soda (baking soda)
For Brushing and Baking
- 2 tbsp olive oil
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 option)
- 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 to ensure it’s hot and ready for baking the kebabs.
- Make the kofta mixture: In a large bowl, combine the minced beef or lamb, grated brown onion, garlic, ground cumin, coriander, paprika, optional chilli flakes, salt, black pepper, parsley, and bicarbonate of soda. Use your hands to mix and knead firmly for about 2 minutes until the mixture is sticky and well combined.
- Shape onto tray: Line a large baking tray with baking paper. Press the kofta mixture evenly onto the tray into a rectangle about 1 cm thick and approximately 30 x 40 cm in size. Keep edges neat but perfection is not necessary.
- Score and notch: Using a bench scraper or metal spatula, cut the mixture vertically into long strips 2–3 cm wide through to the paper, then make shallow horizontal slits across each strip to mimic traditional kebab patterns and promote even cooking.
- Bake the kebabs: Brush the top of the kebabs with olive oil. Place on the top rack and bake for 15–18 minutes until golden and cooked through with crisp edges. Around the 15-minute mark, watch carefully and optionally grill (broil) for 1–2 minutes at the end for more browning.
- Make the sumac onions: While baking, toss the finely sliced red onion with sumac, lemon juice, olive oil, and salt. Let sit 5–10 minutes to lightly pickle for enhanced flavor or serve immediately.
- Prepare the yoghurt garlic sauce: In a bowl, mix Greek yoghurt, minced garlic, lemon juice, and salt. Adjust seasoning to taste and set aside.
- Warm the flatbreads: Heat your flatbreads in a dry frying pan or over a gas flame for 20–30 seconds per side until soft and pliable.
- Assemble and serve: Press the warm flatbreads onto the hot kebabs to absorb juices, then separate kebab strips using the scored lines. Serve kebabs on or inside the flatbreads topped with garlic yoghurt sauce, sumac onions, sliced tomatoes, and fresh parsley for a delicious meal.
Notes
- Using beef or lamb with 15–20% fat ensures optimal flavor and juiciness; chicken can be used but may require adjustments.
- Olive oil brushing helps in browning and maintains moisture in the kebabs during baking.
- Sumac adds a unique tangy, lemony flavor to the pickled onions that complements the meat.
- These kebabs can also be cooked on a barbecue or in an air fryer for variations in texture and flavor.
