Description
Juicy Oven-baked Kebabs are flavorful minced beef or lamb koftas seasoned with aromatic spices and herbs, baked to perfection in the oven for a tender, juicy texture with crisp edges. Served with tangy sumac onions, refreshing garlic yoghurt sauce, warm flatbreads, and fresh tomatoes, this dish offers a vibrant and satisfying Middle Eastern-inspired meal perfect for family dinners or gatherings.
Ingredients
Scale
Kebabs:
- 1 kg (2¼ lb) minced 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 (or 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: Preheat your oven to 240°C (475°F) or 220°C (425°F) fan-forced, preparing it for baking the kebabs to a perfect golden finish.
- Make the Kofta Mixture: In a large bowl, combine minced beef or lamb with grated brown onion, minced garlic, ground cumin, coriander, paprika, optional chilli flakes, sea salt flakes, black pepper, chopped parsley, and bicarbonate of soda. Knead firmly by hand for about 2 minutes until the mixture is sticky and cohesive, ensuring it binds well for shaping.
- Shape the Kebabs on the Tray: Line a large baking tray with baking paper. Press the mixed kofta evenly onto the tray forming a large rectangle about 1 cm thick and roughly 30 x 40 cm in size. Keep edges tidy but don’t worry about perfection.
- Score and Notch the Mixture: Using a bench scraper or metal spatula, slice the rectangle vertically into strips approximately 2–3 cm wide, cutting through to the paper. Then, make shallow horizontal slits across each strip to create the traditional kebab look and help with even cooking and browning.
- Bake the Kebabs: Brush the top with olive oil. Place the tray on the oven’s top rack and bake for 15–18 minutes until the kebabs are cooked through, golden brown, and have crisp edges. Watch closely from 15 minutes onwards as cooking times may vary. Optionally, grill (broil) the kebabs for 1–2 minutes at the end for extra browning.
- Prepare the Sumac Onions: While the kebabs bake, mix the finely sliced red onion with sumac, lemon juice, olive oil, and sea salt flakes in a bowl. Toss well and set aside for 5–10 minutes to lightly pickle and develop flavor. They can also be served immediately if preferred.
- Make the Garlic Yoghurt Sauce: Combine Greek yoghurt, minced garlic, lemon juice, and salt in a separate bowl. Stir well and adjust seasoning to taste for a creamy, tangy sauce.
- 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, ready to serve with the kebabs.
- Assemble and Serve: Press warm flatbreads onto the baked kebabs to absorb juices, then separate kebab strips along the scored lines. Serve the kebabs inside or atop the flatbreads with generous spoonfuls of garlic yoghurt sauce, a pile of sumac onions, sliced tomatoes, and fresh parsley for a vibrant and satisfying meal.
Notes
- Use 15–20% fat content beef or lamb for optimal flavor and juiciness; leaner meat may result in drier kebabs.
- Olive oil brushing helps promote crispiness and rich color during baking.
- Sumac adds a tangy, lemony flavor to the onions, enhancing the overall taste.
- For an alternative cooking method, kebabs can be barbecued or air fried for a similar result with slight texture differences.
- To make the dish gluten-free, simply omit the flatbreads or use gluten-free flatbread alternatives.
