Description
This Sheet Pan Kebabs recipe offers a quick and delicious way to enjoy flavorful ground beef kebabs cooked in the oven. With a blend of aromatic spices and herbs, these kebabs are baked to juicy perfection on a sheet pan, making cleanup a breeze. Served with fresh flatbreads, tangy feta, crisp red onions, and a drizzle of hot sauce and Greek yogurt, this meal is perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
Kebab Ingredients
- 500 g (1.1 lbs) minced (ground) beef (5% fat recommended, up to 12% for more flavor)
- 1 small red onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili flakes
- 1 tsp dried oregano
- 1 tsp dried parsley or 2 tbsp finely chopped fresh parsley
- Spray oil (for greasing)
For Serving
- 4 flatbreads
- Sliced red onion
- Crumbled feta cheese
- Cherry tomatoes, chopped
- Hot sauce
- Greek yogurt or mayonnaise
Instructions
- Preheat Oven: Set your oven to 200°C (400°F) fan to preheat. This ensures a nicely heated environment for even cooking of the kebabs.
- Prepare Meat Mixture: In a bowl, combine the minced beef with finely chopped red onion, minced garlic, salt, pepper, smoked paprika, cumin, chili flakes, dried oregano, and parsley. Mix well to evenly distribute the spices.
- Prepare Sheet Pan: Line a sheet pan with baking parchment paper. Spray the surface lightly with spray oil to prevent sticking.
- Shape Kebabs: Transfer the meat mixture onto the prepared sheet pan. Place a second sheet of greaseproof paper on top and use a spatula or the back of another tray to flatten the mixture to about half an inch thickness.
- Score the Meat: Remove the top layer of greaseproof paper. Using a blunt knife or bench scraper, gently cut the meat mixture about halfway through into 8 strips. You may add additional crosswise cuts to create more texture if desired.
- Bake Kebabs: Place the pan in the oven and bake for 12-15 minutes until the kebabs are browned and cooked through.
- Optional Broil: For a charred top, switch to the grill (broil) setting for the last 5 minutes of cooking.
- Slice and Serve: Remove the pan from the oven. Slice completely through the 8 strips to separate the kebabs. Note that the meat will have shrunk and some liquid will be present on the tray—this is normal.
- Assemble Wraps: Serve the kebabs with flatbreads topped with sliced red onion, crumbled feta, chopped cherry tomatoes, a drizzle of hot sauce, and Greek yogurt or mayonnaise for a flavorful and satisfying meal.
Notes
- Choose ground beef with 5% fat for a lighter version or up to 12% fat for richer flavor.
- Do not cut all the way through when scoring the meat before baking; this helps keep the kebabs together during cooking.
- Optional broiling at the end adds a delicious charred flavor and appealing texture.
- Leftover kebabs can be stored in the refrigerator for up to 3 days and are great for quick reheat or sandwiches.
- Adjust chili flakes according to your preferred spice level.
