Sheet pan kebabs
Easy midweek dinner using NZ beef mince
Serves
4 - 6
Prep Time
20 mins
Cook Time
20 mins
Who says kebabs have to come with a skewer? We’ve ditched the sticks and gone full sheet-pan magic, turning juicy New Zealand beef mince into perfectly spiced, oven-baked kebabs that practically make themselves. Fluffy flatbreads, garlicky yoghurt, and a zingy hit of pickled onions make every bite a little bite of midweek glory. Dinner just got way more fun, and yes, you can totally pretend you’re fancy while keeping it ridiculously easy.
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ShareIngredients
1 kg New Zealand beef mince
1 small brown onion
finely grated1 Tbsp garlic clove
finely minced (about 3-4 cloves)1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp sweet paprika
1 tsp chilli flakesi
salt and pepper
to taste3 Tbsp flat-leaf parsley
finely chopped½ tsp baking soda
(bicarbonate of soda)2 Tbsp olive oil
for brushing1 small red onion
1 ½ tsp ground sumaci
juice of ½ lemon
1 tsp olive oil
1 ¼ cups Greek style yoghurt
1 garlic clove
minced1 ½ Tbsp lemon juice
flat breads or pita bread
2 large tomatoes
slicedchopped fresh parsley
Method
Preheat your oven to 240°C.
In a large bowl, combine the meat, grated brown onion, minced garlic, cumin, coriander, paprika, chilli flakes, salt, pepper, chopped parsley and baking soda.
Use your hands to mix well for a minute or two until it’s quite sticky and holds together.
Line a large sheet pan or baking tray with baking paper. Press the meat mixture onto the tray into a large rectangle, about 1 cm thick.
Try to make the edges relatively neat, but don’t stress too much.
Use a bench scraper, sharp knife or metal spatula to cut meat into long strips, all the way down to the paper.
Lightly press shallow horizontal ridges along each strip to help with browning.
Gently brush the top of the meat with olive oil.
Play the tray on the top shelf of the oven and bake for 15 minutes, until the meat is cooked and the edges are golden.
While the meat is cooking, combine the red onion, sumac and lemon juice. Toss together and set aside to lightly pickle.
In another bowl, stir together the Greek yoghurt, garlic, lemon and season a little.
Warm the flatbreads.
Once the meat is done, separate the kebab strips along the cut lines. Serve them on the flatbread with dollops of garlic sauce, pickled onions and sliced tomatoes.
Pro tips:
- Fat content does matter. You want 10% mince as any leaner and it will dry out.
- This can be made ahead of time, just press into the tray, score and cover in the fridge for up to 24 hours.
Nutrition Information per Serving (430g)
This nutrition analysis is based on 6 serves
