Oven Baked Kebabs
- Prep time 25Min
- Cook time 20Min
- Technique Bake, Pan Fry / Saute, Grill
- Meat Lamb
- Cut Shoulder
- Serves 6
These oven baked kebabs are packed with flavour and simple to make at home. Juicy minced lamb is mixed with onion, garlic, and spices, then baked until golden and tender. Served with refreshing sumac onions, creamy garlic yoghurt, warm flatbreads, and fresh parsley, this dish brings the vibrant taste of Middle Eastern cuisine to your table. Perfect for family dinners or entertaining, it’s a wholesome and satisfying meal that everyone will enjoy.
Ingredients
Kebabs
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1 kg Minced (minced) lamb (15–20% fat for best flavour and juiciness)
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1 small brown onion, grated using a box grater
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1 tbsp freshly minced garlic
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1 tbsp ground cumin
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1 tbsp minced coriander
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1 tbsp sweet paprika
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1 tsp chilli flakes (optional)
-
2 tsp sea salt flakes
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¼ tsp cracked black pepper
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3 tbsp finely chopped flat-leaf parsley (can be substituted with coriander/cilantro)
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½ tsp bicarbonate of soda (baking soda)
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2 tbsp olive oil, for brushing
Sumac Onions
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1 small red onion, very finely sliced
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1½ tsp sumac
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Juice of ½ lemon
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1 tsp olive oil
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¼ tsp sea salt flakes
Garlic Yoghurt
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1¼ cups (310 g) Greek yoghurt
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½ tsp freshly minced garlic
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1½ tbsp lemon juice
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½ tsp sea salt flakes
To Serve
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4–6 flatbreads or pita (omit for gluten-free)
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2 large tomatoes, sliced into thin wedges or rounds
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½ cup (15 g) finely chopped fresh flat-leaf parsley
Method
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Heat oven – Preheat to 240°C (220°C fan). Line a large tray (or two smaller ones) with baking paper.
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Mix – In a large bowl, combine the beef, onion, garlic, spices, parsley, salt, pepper, and bicarbonate of soda. Knead with your hands for about 2 minutes until the mixture holds together well.
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Shape – Spread the mixture evenly on the tray, forming a rectangle about 30 x 40 cm and 1 cm thick.
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Cut & score – Slice into strips about 2–3 cm wide. Add a few shallow cuts across each strip to help with cooking and give the kebabs their look.
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Bake – Brush with olive oil and bake on the top shelf for 15–18 minutes, until browned and cooked through. For extra colour, grill for 1–2 minutes at the end.
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Sumac onions – Mix onion, sumac, lemon juice, oil, and salt in a bowl. Set aside for a few minutes to soften.
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Garlic yoghurt – Stir yoghurt, garlic, lemon juice, and salt together in another bowl. Adjust to taste.
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Flatbreads – Warm in a dry pan or briefly over a flame until soft and flexible.
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Serve – Lay the flatbreads over the kebabs to catch the juices, then separate the strips. Serve with yoghurt, onions, tomato slices, and parsley.
