03/12/2026
Juicy Oven-Baked Tray Kebabs 🍢
Serves: 4–6
Prep time: 10–15 minutes
Cook time: 12–15 minutes
Oven: 240°C / 475°F (220°C / 425°F fan-forced)
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Ingredients
• 1 kg (2¼ lb) Groun Beef (15–20% fat for best flavor and juiciness)
• 2–3 tbsp dehydrated minced onion
• 1 tsp garlic powder
• 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
• 1 tbsp dried parsley flakes (or substitute with dried coriander/cilantro flakes)
• ½ tsp bicarbonate of soda (baking soda)
• 2 tbsp olive oil, for brushing
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Instructions
1. Preheat the oven
Preheat oven to 240°C / 475°F (or 220°C / 425°F fan-forced).
2. Make the kofta mixture
In a large bowl, combine the minced meat, dehydrated onion, garlic powder, cumin, coriander, paprika, chilli flakes (if using), salt, pepper, dried parsley, and baking soda.
Use your hands to knead firmly for about 2 minutes until the mixture is sticky and cohesive.
3. Shape onto tray
Line a large baking tray (or two smaller trays) with parchment paper.
Press the meat mixture onto the tray into a rectangle about 1 cm (½ inch) thick, roughly 30 × 40 cm (12 × 16 inches). Don’t worry about perfect edges.
4. Score and notch
Use a bench scraper or metal spatula to cut vertically into long strips 2–3 cm (¾–1¼ inches) wide, cutting all the way through to the paper.
Press shallow horizontal slits across each strip for a traditional kebab look and even browning.
5. Brush with oil
Lightly brush the surface with olive oil.
6. Bake
Bake for 12–15 minutes until cooked through and lightly browned.
Optional: Broil for 1–2 minutes at the end for extra charred edges.
Warm Pita Bread, top with Tzatziki, Kebab, Cucumber, Pickled Red Onion and Hot Sauce.
Enjoy!
Tip for juiciness
The baking soda helps tenderize the meat, and using dehydrated onion with a bit of kneading keeps the kebabs moist even without fresh onion.
The reason I use dehydrated onion and garlic is due to my Crohn’s Disease.