Sheet Pan Kebabs
Calories: 16
Adjust Servings Here: 6 servings
Description
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.
Ingredients
Kebab mixture
- 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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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