I love this recipe because it delivers all the smoky, juicy flavors of traditional kebabs without the hassle of outdoor cooking. The oven method makes it simple and mess-free, while the mix of cumin, coriander, and paprika gives it an irresistible aroma. The toppings—especially the sumac onions—add a bright, zesty finish that cuts through the richness of the meat. It’s perfect for busy weeknights or easy entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
KEBABS 1 kg (2 lb 3 oz) 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
Directions
Step 1 I preheat my oven to 240°C (475°F) or 220°C (425°F) fan-forced. Then, I line a large baking tray (or two smaller trays) with parchment paper.
Step 2 In a large bowl, I combine the minced meat, grated onion, garlic, cumin, coriander, paprika, chilli flakes, salt, pepper, parsley, and bicarbonate of soda. Using my hands, I knead the mixture for about 2 minutes until it becomes sticky and cohesive.
Step 3 I press the mixture evenly onto the tray into a large rectangle about 1 cm thick (roughly 30 x 40 cm). Using a bench scraper or spatula, I cut vertical strips about 2–3 cm wide, slicing all the way through to the paper. Then, I make shallow horizontal slits across each strip to create that classic kebab texture.
Step 4 I brush the top with olive oil and bake the kebabs on the top rack for 15–18 minutes, or until golden brown with crispy edges. For deeper browning, I like to grill (broil) them for the last 1–2 minutes.
Step 5 While the kebabs bake, I prepare the sumac onions by mixing red onion, sumac, lemon juice, olive oil, and salt in a bowl. I let it sit for about 10 minutes to lightly pickle.
Step 6 For the yoghurt garlic sauce, I stir together Greek yoghurt, garlic, lemon juice, and salt in a small bowl, then refrigerate it until ready to serve.
Step 7 To serve, I warm the flatbreads in a dry pan for 20–30 seconds per side until soft. Once the kebabs are done, I press the warm flatbreads onto the meat to soak up the juices before cutting the kebab strips apart. I serve them on the bread with garlic yoghurt, sumac onions, tomato slices, and parsley.
Servings and Timing
This recipe serves 4–6 people and takes about 38 minutes from start to finish—20 minutes of prep time and 18 minutes of baking. It’s ideal for a quick yet satisfying dinner that still feels special.
Variations
I sometimes use minced chicken instead of beef or lamb for a lighter option, brushing it with extra olive oil to keep it juicy. For a spicier version, I add cayenne or harissa to the mix. I also like serving the kebabs with rice or salad instead of flatbread for a gluten-free meal. If I’m cooking for a barbecue, I shape the mixture into koftas and grill them instead of baking.
Storage/Reheating
I store leftover kebabs in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. The garlic yoghurt and sumac onions keep separately in the fridge for about 3 days. To reheat, I warm the kebabs in a hot oven or pan to maintain their texture, or microwave gently until heated through.
FAQs
Can I make these kebabs with chicken?
Yes, I can use ground chicken, but I reduce the cooking time slightly and brush with extra olive oil to keep them moist.
Can I prepare the mixture ahead of time?
Yes, I often make the mixture up to a day in advance, press it onto the tray, and refrigerate it until baking.
Can I cook these on the barbecue?
Definitely. I shape the mixture into individual koftas and grill them for 8–10 minutes, turning once.
How can I make this recipe spicier?
I add extra chilli flakes or a spoonful of hot paprika or harissa paste to the mince mixture.
Can I make this recipe gluten-free?
Yes, I simply serve it without flatbreads or use gluten-free pita instead.
What does the bicarbonate of soda do?
It tenderizes the meat and helps give the kebabs their light, juicy texture.
How do I keep the kebabs juicy?
Using meat with at least 15% fat and not overbaking them keeps them tender and flavorful.
Can I make the sauces ahead of time?
Yes, both the yoghurt garlic sauce and sumac onions can be prepared up to 3 days ahead.
What can I serve with these kebabs?
I love pairing them with rice pilaf, salad, or roasted vegetables for a full meal.
How do I get that traditional charred flavor?
I finish the kebabs under the grill for 1–2 minutes or use a hot cast-iron pan for a smoky touch.
Conclusion
These Juicy Oven-baked Kebabs are one of those recipes I come back to again and again. They’re simple, flavorful, and perfect for sharing. I love how the tender, spiced meat pairs with the creamy garlic yoghurt and zesty onions for the ultimate balance of flavors. Whether I’m cooking for family or friends, this dish always delivers restaurant-quality results with minimal effort.
These Juicy Oven-baked Kebabs are flavorful, tender, and easy to make right in the oven—no grill or skewers needed. Infused with warm Middle Eastern spices and paired with tangy sumac onions and creamy garlic yoghurt, they deliver all the flavor of traditional kebabs with minimal effort.
Ingredients
Kebabs:
1 kg (2 lb 3 oz) minced (ground) beef or lamb (15–20% fat)
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
½ tsp bicarbonate of soda (baking soda)
2 tbsp olive oil, for brushing
Sumac Onions:
1 small red onion, 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 wedges
½ cup (15 g) finely chopped flat-leaf parsley
Instructions
Preheat oven to 240°C (475°F) or 220°C (425°F) fan-forced. Line a large baking tray with parchment paper.
In a large bowl, mix minced meat, grated onion, garlic, cumin, coriander, paprika, chilli flakes, salt, pepper, parsley, and bicarbonate of soda. Knead with hands for about 2 minutes until sticky and well combined.
Press mixture evenly onto the tray into a large rectangle about 1 cm thick (30 x 40 cm). Cut into 2–3 cm-wide strips and make shallow horizontal slits for texture.
Brush with olive oil and bake on the top rack for 15–18 minutes, until golden and cooked through. For extra char, grill (broil) for 1–2 minutes at the end.
Meanwhile, make the sumac onions by combining red onion, sumac, lemon juice, olive oil, and salt in a bowl. Set aside for 10 minutes.
For the yoghurt garlic sauce, mix Greek yoghurt, garlic, lemon juice, and salt until smooth. Chill until serving.
Warm flatbreads in a dry pan for 20–30 seconds per side until soft.
Once kebabs are done, press flatbreads over the meat to absorb the juices, then cut the kebabs apart.
Serve on flatbreads with garlic yoghurt, sumac onions, tomato slices, and parsley.
Notes
Use minced chicken for a lighter version; brush with extra olive oil to prevent drying.
Add harissa or cayenne for a spicier kick.
Serve with rice or salad for a gluten-free meal.
Prepare sauces and onions up to 3 days in advance.
For smoky flavor, finish under the grill or sear in a hot cast-iron pan.
