Description
These juicy oven-baked kebabs offer a flavorful and easy way to enjoy traditional kofta with a blend of spices, garlic, and fresh herbs. Perfectly baked to golden perfection and served with sumac onions, garlic yogurt sauce, warm flatbreads, and fresh tomatoes for a delicious, satisfying meal.
Ingredients
Scale
Kebab 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)
- 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
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)
- 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 the grated brown onion, minced garlic, ground cumin, coriander, paprika, optional chilli flakes, sea salt, cracked black pepper, chopped parsley, and bicarbonate of soda. Knead firmly by hand for about 2 minutes until the mixture becomes sticky and cohesive.
- Shape onto tray: Line a large baking tray with parchment paper. Press the mixture onto the tray forming a large rectangle about 1 cm (½ inch) thick and 30 x 40 cm (12 x 16 inches) in size, keeping edges neat but not stressing perfection.
- Score and notch: Using a bench scraper or metal spatula, cut the mince vertically into long strips approximately 2–3 cm (¾–1¼ inches) wide through to the paper. Then make shallow horizontal slits across each strip to mimic traditional kebab texture and ensure even cooking.
- Bake the kebabs: Brush the top generously with olive oil and bake on the top rack for 15–18 minutes until golden brown with crisp edges. Watch closely from 15 minutes onwards as oven variations may affect cooking time. For extra browning, grill (broil) in the oven for 1–2 minutes at the end if desired.
- Prepare the sumac onions: While baking, mix the finely sliced red onion with sumac, lemon juice, olive oil, and sea salt in a bowl. Toss well and let sit for 5–10 minutes to lightly pickle and enhance flavor; can be served immediately if short on time.
- Make the yoghurt garlic sauce: In a separate bowl, stir together the Greek yoghurt with minced garlic, lemon juice, and sea salt. Taste and adjust seasoning as needed.
- Warm the flatbreads: Heat flatbreads in a dry frying pan or over a gas flame for 20–30 seconds per side until soft, pliable, and warm, ready to serve.
- Assemble and serve: Press warm flatbreads onto the cooked kebabs to absorb delicious juices. Separate the kebab strips along the scored lines and serve on or inside the flatbreads topped with garlic yoghurt, sumac onions, sliced tomatoes, and fresh parsley for a vibrant, hearty meal.
Notes
- For best flavor and juiciness, choose beef or lamb with 15–20% fat content. Chicken can be used but may be less juicy.
- Olive oil brushing helps achieve a golden, crisp texture on top of kebabs during baking.
- Sumac adds a tangy, lemony flavor characteristic of Middle Eastern cuisine.
- These kebabs can also be cooked on a barbecue or air fryer; adjust cooking time accordingly for even browning and doneness.
- Omitting flatbreads makes this recipe gluten-free, and opting for leaner meat can adjust calories and fat content.
