Juicy Oven-baked Kebabs

Fakeaway night, sorted – no skewers, no oil splatter, no fuss. Just juicy, oven-baked kebabs served on flatbread with garlic yoghurt, sumac onions and all the good stuff.

You know those nights when you want the flavour of a kebab shop dinner but absolutely none of the effort? This is your answer. No skewers, no standing over a stove while everything splatters. Just mix, flatten, bake and done.

And if you’re thinking, “But won’t it be dry?” – I get it. Oven-baked minced (ground) meat can be hit or miss. But thanks to a mix of pantry spices, grated onion and a sneaky bit of bicarbonate of soda (baking soda), these kebabs turn out juicy in the middle, golden on the edges, and packed with flavour. No barbecue required – unless you prefer them cooked that way, of course! You can use beef or lamb, or even chicken if you prefer.

These Juicy Oven-baked Kebabs cook in one tray, slice up beautifully, and turn into the kind of build-your-own flatbread situation that makes everyone happy – yoghurt garlic sauce, sumac onions, juicy tomatoes and fresh herbs. It’s perfect for weeknights, weekend fakeaways, or low-effort entertaining when you want big flavour with minimal clean-up. The kind of dinner where leftovers don’t stand a chance.

Can I make this with minced (ground) chicken instead?

Yes! However, as chicken is a leaner option, reduce the cook time slightly and consider brushing with extra olive oil to keep things juicy.

What does the bicarbonate of soda (baking soda) do?

It tenderises the meat and gives the kofta that soft, springy texture you get from takeaway kebabs. Just ½ teaspoon makes a big difference, especially with leaner minced (ground) meat, although I recommend regular beef or lamb mince (15–20% fat) for this recipe.

Will my kids eat this?

Yes! The spices are mild, the meat is tender, and it’s super fun to eat with your hands. If your kids aren’t into onions or herbs, just leave those out – the flatbread, meat and yoghurt combo is still a win.

What’s the best flatbread to use?

Any supermarket flatbread or pita will work – Lebanese bread, Greek-style pita, or even wraps if that’s what you’ve got. Warm them in a pan or over the flame for best results. (Or if you feel like making your own bread, you could try my 2 Ingredient Flatbread recipe).

Hot tips

• Mix the minced (ground) meat until sticky – This helps the kofta hold its shape and stay juicy.
• Score before baking – Cutting the raw mixture into strips helps it cook evenly and makes serving easier.
• Don’t skip the olive oil on top – It helps with browning and locks in moisture.
• Use the top rack in the oven – Closer heat = crispier edges and better colour.
• The tray matters – Use a large, shallow baking tray on the top rack for best colour and less pooling. Deep dishes trap steam and juices, so aren’t ideal.
• If a lot of liquid pools – Carefully drain off any excess fat/liquid at 12–15 minutes and return to the oven to finish browning.

Troubleshooting tips

• Lamb rendering – Lamb can release more fat than beef. If you’d like a drier result, either use half beef and lamb, choose a leaner minced (ground) meat, or bake on a wire rack set over a foil-lined tray so fat drips away.
• Onion moisture – For a firmer slab, squeeze the grated onion in your hands (or a tea/dish towel) before mixing.
• Oil on top – With lamb of 15–20% fat, you can skip the oil brush. With leaner beef/chicken, brush with 1–2 teaspoons of oil so the top still browns.
• Thickness – Press to 1 cm (½ inch) thick. Much thicker = equal more steaming and pooling before it browns.

Watch how to make Juicy Oven-baked Kebabs

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Juicy Oven-baked Kebabs

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4.9 from 68 reviews

This Juicy Oven-baked Kebabs recipe is a quick, budget-friendly fakeaway that delivers bold flavour, and it’s easily cooked in the oven. It’s perfect for feeding a crowd or customising for fussy eaters, and the garlic yoghurt + sumac onion combo takes it over the top. Make it once and it’ll be on regular rotation.

• Total Time: 38 minutes
• Yield: 4–6 serves 1x

Ingredients

Scale 1x2x3x

KEBABS

• 1 kg (2¼ lb) minced (ground) beef or lamb (15–20% fat for best flavour and juiciness, see note 1 re chicken) 
• 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 (see note 2)

SUMAC ONIONS

• 1 small red onion, very finely sliced
• 1½ tsp sumac (see note 3)
• 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

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Instructions

1. Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced).
2. Make the kofta mixture – In a large bowl, combine the beef mince, grated onion (using a box grater), garlic, cumin, ground coriander, paprika, chilli flakes (if using), salt, pepper, parsley and bicarbonate of soda. Use your hands to mix until the mixture is sticky and cohesive – about 2 minutes of firm kneading.
3. Shape onto tray – Line a large baking tray (or two smaller trays) with baking (parchment) paper. Press the mince mixture on the tray into a large rectangle about 1 cm (½ inch) thick – roughly 30 x 40 cm (12 x 16 inches). Keep the edges relatively tidy but don’t stress about perfection.
4. Score and notch – Use a bench scraper or metal spatula to slice the mixture vertically into long strips about 2–3 cm (¾–1¼ inches) wide, cutting all the way through to the paper. Then press shallow horizontal slits across each strip – not too deep, just enough to give that traditional kebab look and help with even browning.
5. Bake (see note 4 for barbecuing/air frying) – Brush the top of the kebabs with olive oil. Bake on the top rack in the oven for 15–18 minutes, or until golden brown and cooked through, with crisp edges. Keep an eye on it from the 15-minute mark – depending on your oven and tray thickness, it may cook slightly faster. Optional: Grill (broil) in the oven for the final 1–2 minutes if you want deeper browning.
6. Make the sumac onions – While the kebabs bake, combine the finely sliced red onion, sumac, lemon juice, olive oil and salt in a bowl. Toss to coat and set aside for 5–10 minutes to pickle lightly for better flavour – or you can serve immediately.
7. Make the yoghurt garlic sauce – In a separate bowl, stir together the yoghurt, garlic, lemon juice and salt. Taste and adjust the seasoning if needed.
8. Warm the flatbreads – Heat the flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds per side until soft and pliable.
9. Assemble and serve – Press the warm flatbreads onto the cooked meat to soak up some of the cooking juices. Separate the kebab strips along the cut lines. Serve inside or on top of the warm flatbreads with generous spoonfuls of garlic yoghurt, a pile of sumac onions, sliced tomatoes and fresh parsley.

Notes

Note 1 – You can use minced (ground) chicken if you prefer. However, as it is a leaner option, reduce the cook time slightly and consider brushing with extra olive oil to keep things juicy.

Note 2 – If you’re using lamb of 15–20% fat, you can skip the oil brush. With leaner beef/chicken, brush with 1–2 teaspoons of oil so the top still browns.

Note 3 – Sumac is a Middle Eastern spice with a mild, tangy, lemony flavour. You’ll find it in the spice aisle of major supermarkets or Middle Eastern grocers.

Note 4 – These kebabs can be cooked on the barbecue or in the air fryer. The full slab version is not suitable for this – you will need to form the minced (ground) meat into individual koftas for these methods. Barbecue: Preheat to medium heat and cook the koftas for 8–10 minutes, turning once. Air fryer: Spray or brush the individual koftas generously with olive oil, then cook in a preheated air fryer at 200°C (400°F) for 10–12 minutes, turning once.

Make Ahead

You can prepare the minced (ground) meat mixture and press it onto the tray up to 24 hours in advance. Cover and refrigerate until ready to bake. You can also freeze the raw kofta mixture. Just shape it, freeze, then cook from thawed. The garlic yoghurt and sumac onions can be made up to 3 days ahead and stored in the fridge.

Leftovers

Kebabs – Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Garlic yoghurt and sumac onions – Store separately in the fridge in airtight containers for up to 3 days.

Thawing – Defrost the meat in the fridge overnight.

Reheat – Reheat the kebabs in a hot oven or pan for best texture, or microwave gently, covered, until warmed through.

• Author: Nicole
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Beef, Lamb
• Method: Oven
• Cuisine: Middle Eastern-inspired