These Sheet Pan Kebabs are everything you love about juicy Middle Eastern kebabs, but made easier in the oven with no skewers needed. The lamb and beef mixture is packed with garlic, onions, peppers, parsley, and warm spices, then pressed into a sheet pan and baked until beautifully browned and juicy. Serve them with warm pita, tahini sauce, fresh salad, or rice and tzatziki for an easy Mediterranean-style dinner.
Kebabs are always a favorite at our house, especially when we have guests over. But honestly, shaping skewers one by one can take forever, especially when you’re already juggling salads, breads, sauces, and photos at the same time. This sheet pan version gives you all the same flavor and juicy texture with half the work. The best part is that everyone can serve themselves flatbread, rice, salad, and sauces on the side, which somehow makes dinner feel both casual and special.
Why You’ll Love This Recipe
- Easy oven-baked version with no skewers
- Juicy lamb and beef mixture with bold Mediterranean flavor
- Perfect for meal prep, entertaining, or weeknight dinners
- Serve with flatbread, rice, tahini, or tzatziki
Ingredients & Substitutes
- Ground lamb – Adds richness and juicy texture
- Ground beef – Balances the lamb and keeps the texture lighter
- Onion – Adds moisture and flavor
- Garlic – Essential for authentic kebab flavor
- Green pepper – Adds subtle sweetness and freshness
- Parsley – Fresh flavor and color
- Olive oil – Keeps the mixture moist
- Cumin – Warm, earthy flavor
- Paprika – Adds color and mild smokiness
- Allspice – Traditional Middle Eastern flavor
Step-by-Step: Sheet Pan Kebabs
1. Prepare the vegetables
Add the onion, garlic, and green pepper to a food processor and pulse until finely chopped.
Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible. This step is important so the kebabs hold together and brown properly instead of steaming.
2. Make the kebab mixture
In a large bowl, combine the ground lamb, ground beef, squeezed vegetable mixture, parsley, olive oil, cumin, paprika, allspice, salt, and pepper.
Mix just until combined. Do not overmix or the kebabs can become dense.
3. Press into the sheet pan
Spread the mixture evenly into a lightly oiled sheet pan or 9×13 sheet pan.
Use your hands or an offset spatula to press it into an even layer about 1 to 1½ cm thick.
Using a knife, lightly score lines across the top to create kebab-style portions.
4. Bake
Bake in a preheated oven at 220°C / 425°F for about 16 to 18 minutes or until cooked through and lightly browned around the edges.
Carefully drain some of the excess fat from the pan if needed.
Re-cut the scored lines while still warm.
For extra color, broil for 2 to 3 minutes at the end.
Sheet Pan Kebabs
Juicy lamb and beef kebabs baked in the oven with onions, garlic, peppers, parsley, and warm Mediterranean spices. These easy sheet pan kebabs are perfect served with flatbread, tahini sauce, salad, rice, or tzatziki.
Video
Ingredients
- 450 g Ground lamb
- 200 g Ground beef
- 1 small Onion
- 3 large Garlic cloves
- ½ Long sweet pepper (Italian pepper or sweet pointed pepper)
- ¼ cup Parsley chopped
- 1 tbsp Olive oil
- 1 tsp Cumin powder
- 1 tsp Paprika
- ½ tsp Allspice
- 1 tsp Salt
- ½ tsp Black pepper
Method
- Prepare the vegetables – Add the onion, garlic, and long sweet pepper to a food processor and pulse until finely chopped. Pulse until finely chopped but not pureed. Transfer the mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is important so the kebabs brown properly rather than steam.1 small Onion, 3 large Garlic cloves, ½ Long sweet pepper
- Make the kebab mixture – In a large bowl, combine the ground lamb, ground beef, squeezed vegetable mixture, chopped parsley, olive oil, cumin, paprika, allspice, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix, or the kebabs can become dense.450 g Ground lamb, 200 g Ground beef, ¼ cup Parsley, 1 tbsp Olive oil, 1 tsp Cumin powder, 1 tsp Paprika, ½ tsp Allspice, 1 tsp Salt, ½ tsp Black pepper
- Preheat the oven to 220°C / 425°F.
- Shape the kebabs – Lightly oil a 9 x 13-inch baking pan or small sheet pan. Transfer the meat mixture to the pan and press evenly into the tray about 1 to 1½ cm thick. Use a knife to lightly score lines across the top to create kebab-style portions.
- Bake – Bake for 12 to 14 minutes until the edges begin to brown. Carefully spoon or tilt away only some of the excess fat from the pan, leaving a little behind to keep the kebabs juicy. Return to the oven for another 3 to 4 minutes until fully cooked. For extra color, broil for 2 to 3 minutes at the end.
- Finish and serve – Let the kebabs rest for 5 minutes. Recut along the scored lines, then gently lift or separate the kebabs. Serve with warm flatbread, tahini sauce, cucumber tomato salad, rice, or tzatziki sauce.
Notes
- Do not skip squeezing the onion and pepper mixture or the kebabs can become watery.
- Lamb with some fat gives the best flavor and texture.
- Drain only part of the fat after baking so the kebabs stay moist.
- Broiling at the end helps create charred edges similar to grilled kebabs.
- These kebabs are best served fresh but can be reheated gently in a covered pan with a splash of water and olive oil.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Squeeze excess liquid from the vegetables well
- Do not overmix the meat mixture
- Use lamb with some fat for juicy kebabs
- Bake at high heat for better browning
- Drain only part of the fat so the kebabs stay juicy
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Kebabs are dry | Overbaked or too much fat drained | Leave some juices in the pan and serve with the sauce |
| Kebabs fell apart | Vegetables too wet | Squeeze the onion and peppers well |
| Pale color | Oven not hot enough | Bake at high heat and broil briefly |
| Dense texture | Meat mixture overmixed | Mix gently just until combined |
- Chicken Malai Tikka (Murg Malai Kebabs, Boti Kebab)
- Ultimate Ground Beef Kebabs
- Juicy Chicken Kebabs (Middle Eastern)
- Kofta Kebabs Recipe (Ground Beef)
- Easy Chicken Satay with Peanut Sauce
Frequently asked questions
Yes. The meat mixture can be prepared up to 24 hours ahead and kept refrigerated.
Yes. Freeze baked kebabs in an airtight container for up to 2 months.
Yes, but the lamb adds extra flavor and juiciness.
Tahini sauce and tzatziki are both excellent choices.
- Greek Kofta Kebabs with Tzatziki Sauce
- Juicy Turkey Kebabs • Ground Turkey Skewers
- Kofta Wraps with Yogurt Tahini Sauce
- Asian Chicken Skewers Recipe (40 Mins)
- Shish Tawook (Yogurt Marinade)
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
this was very easy and very tasty. i will definitely make this more often
Thank you so much Kevin.