If you’re craving a dish that bursts with vibrant flavors and offers a comforting, juicy bite, look no further than this Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe. This recipe transforms simple, humble ingredients into a truly memorable meal—with perfectly spiced minced meat cooked to juicy perfection, tangy sumac onions that add a zesty punch, and a luscious garlic yoghurt sauce that ties all the elements together beautifully. Whether you’re feeding a family or just treating yourself, these kebabs deliver an irresistible combination of taste and texture that will have everyone coming back for seconds.
Ingredients You’ll Need
This Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe is all about straightforward ingredients that pack a punch. Each one plays a vital role, from the tenderizing bicarbonate of soda in the meat to the fresh herbs for brightness and the sumac adding that signature tangy note to the onions.
- Minced beef or lamb (1 kg): Choose meat with 15–20% fat for the juiciest kebabs with rich flavor.
- Brown onion (1 small): Grated to blend seamlessly into the meat, adding moisture and subtle sweetness.
- Freshly minced garlic (1 tbsp): Offers that unmistakable aromatic depth that kebabs are known for.
- Ground cumin (1 tbsp): Brings warm earthiness to the spice mix.
- Ground coriander (1 tbsp): Adds a floral citrus hint for complexity.
- Sweet paprika (1 tbsp): Imparts gentle smokiness and vibrant color.
- Chilli flakes (1 tsp, optional): For a subtle heat kick that complements the spices.
- Sea salt flakes (2 tsp): Enhances all the natural flavors beautifully.
- Freshly cracked black pepper (¼ tsp): Adds a slight bite without overpowering.
- Flat-leaf parsley (3 tbsp, finely chopped): Injects fresh herbal notes and color.
- Bicarbonate of soda (½ tsp): Keeps the meat tender and juicy.
- Olive oil (2 tbsp for brushing and 1 tsp for onions): Helps with browning and keeps layers moist.
- Red onion (1 small, very finely sliced): Tossed in sumac for a tantalizing tangy pickle.
- Sumac (1½ tsp): A zesty Middle Eastern spice that brightens the onions.
- Lemon juice (½ lemon for onions, 1½ tbsp for yoghurt sauce): Adds fresh citrus lift throughout the dish.
- Greek yoghurt (1¼ cups): The creamy cooling element enriched with garlic for a perfect dip.
- Sliced tomatoes (2 large): Fresh and juicy, great for balance and color.
- Flatbreads or pita (4–6): Soft and warm, ideal for wrapping the kebabs and toppings.
How to Make Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Step 1: Prepare the Oven and Kofta Mixture
Start by preheating your oven to a sizzling 240°C (475°F) to ensure a perfect bake. While it heats, mix your minced meat with all the spices, grated onion, parsley, garlic, salt, pepper, and bicarbonate of soda. Knead firmly with your hands for about 2 minutes until the mixture is cohesive and sticky—this is key for juicy, tender kebabs that won’t fall apart.
Step 2: Shape and Score the Kebabs
Line a baking tray with parchment paper and press the meat mixture into a neat rectangle about 1 cm thick. Use a bench scraper or spatula to cut vertical strips about 2–3 cm wide, then add shallow horizontal notches across each strip. This scoring not only creates that authentic kebab look but also helps the meat cook evenly and develop those irresistible crispy edges.
Step 3: Bake to Golden Perfection
Brush the kebabs generously with olive oil for that beautiful golden crust, then slide the tray onto the oven’s top rack. Bake for 15–18 minutes until cooked through and crisping at the edges. If you want an even deeper caramelized color, throw them under the grill for 1–2 minutes at the end. Keep an eye on them to avoid overcooking—they’re best juicy!
Step 4: Make the Sumac Onions and Garlic Yoghurt
While baking, toss thinly sliced red onions with sumac, lemon juice, olive oil, and salt to create a tangy, lightly pickled zing that cuts through the richness of the meat. In a separate bowl, whisk together Greek yoghurt, minced garlic, lemon juice, and salt to form a creamy, fragrant sauce perfect for drizzling or dipping.
Step 5: Warm the Flatbreads and Assemble
Heat flatbreads in a dry pan or directly on a flame until soft and pliable. Press them gently onto the freshly cooked meat so they soak up all those delicious juices. Separate the kebabs along your scored lines and serve on or inside the flatbreads with generous dollops of garlic yoghurt, bright sumac onions, fresh tomato slices, and chopped parsley for a vibrant finish.
How to Serve Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
Garnishes
Sprinkle fresh parsley generously over the final dish to add a burst of herbaceous freshness that complements the spicy, savory kebabs beautifully. For extra indulgence, a drizzle of extra virgin olive oil over the completed kebabs elevates their richness further. Adding a wedge of lemon on the side invites guests to add a bright citrus splash that livens every bite.
Side Dishes
This recipe pairs wonderfully with simple sides like a crisp cucumber and tomato salad dressed in lemon and olive oil, or roasted vegetables for heartiness. Alternatively, serve alongside fluffy couscous or a fragrant pilaf to soak up the luscious garlic yoghurt and meat juices, making your meal feel special but effortless.
Creative Ways to Present
For a fun twist, turn these kebabs into vibrant wraps loaded with all the toppings, folded tightly for easy eating on the go. Alternatively, serve the kebab strips plated family-style with bowls of yoghurt sauce, sumac onions, and fresh tomato slices, encouraging everyone to build their own perfect kebab bites at the table. It’s flavorful, interactive, and perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover kebabs can be stored in an airtight container in the fridge for up to 3 days. Keep the sumac onions and garlic yoghurt sauce separate to preserve their textures and flavors. When ready to eat, simply reheat the kebabs gently and assemble fresh for the best experience.
Freezing
You can freeze the cooked kebab strips by tightly wrapping them in foil or placing in a freezer-safe bag. They will keep well for up to 2 months. Defrost overnight in the fridge before reheating to maintain juiciness and texture.
Reheating
For reheating, warm the kebabs gently in a low oven or skillet to avoid drying them out. Avoid microwaving if possible, which can make the meat tough. Pair reheated kebabs with fresh sumac onions and garlic yoghurt for a meal that tastes just as delicious as when freshly made.
FAQs
Can I use chicken instead of beef or lamb for this kebab recipe?
Yes! Ground chicken can work, but since it’s leaner, consider adding a bit of olive oil or some grated onion for extra moisture to keep the kebabs juicy. The flavour profile will be lighter but still delicious with the spices and toppings.
What is sumac and can I substitute it?
Sumac is a tangy, lemony Middle Eastern spice that brightens up dishes like these onions beautifully. If you don’t have it, a sprinkle of lemon zest or a splash of lemon juice can provide a similar fresh acidity, but sumac’s unique flavor is worth hunting down!
How do bicarbonate of soda and parsley affect the kebabs?
Bicarbonate of soda helps tenderize the meat and keep it tender, while parsley adds a fresh herbal note that balances the rich spices. Both work together to create kebabs that are juicy and full of flavor rather than dense or dry.
Can I prepare the kebab mixture in advance?
Absolutely! You can mix the meat and spices the night before and store it covered in the fridge. Just shape and bake the next day for a quicker cooking process, making this recipe great for entertaining.
What should I serve with these kebabs to make a full meal?
Alongside the kebabs, add fresh salads, warm flatbreads, roasted veggies, or grains like couscous or rice pilaf. The garlic yoghurt sauce and sumac onions tie all these sides together beautifully for a well-rounded, satisfying meal.
Final Thoughts
This Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe has quickly become one of my all-time favorites to make and share. It balances bold spices, fresh herbs, and zesty accompaniments that bring out the best in simple ingredients without fuss. I genuinely hope you enjoy making and eating this recipe as much as I do—it’s perfect for any night when you want a satisfying meal that feels both special and relaxed. Give it a try soon and watch how everyone’s faces light up with each delicious bite!
Print
Juicy Oven-Baked Kebabs with Sumac Onions and Garlic Yoghurt Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Description
These juicy oven-baked kebabs are a flavorful and aromatic dish featuring spiced ground beef or lamb shaped into traditional kofta strips and baked until golden and crisp. Served with sumac pickled onions, garlic lemon yogurt sauce, fresh tomatoes, and warm flatbreads, this recipe offers an easy, crowd-pleasing meal with Middle Eastern flair perfect for family dinners or entertaining.
Ingredients
For the Kofta Kebabs
- 1 kg (2¼ lb) minced (ground) beef or lamb (15–20% fat)
- 1 small brown onion, grated
- 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 (or coriander/cilantro)
- ½ tsp bicarbonate of soda (baking soda)
- 2 tbsp olive oil, for brushing
For the Sumac Onions
- 1 small red onion, very finely sliced
- 1½ tsp sumac
- Juice of ½ lemon
- 1 tsp olive oil
- ¼ tsp sea salt flakes
For the 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
Instructions
- Preheat the oven: Set your oven to 240°C (475°F) or 220°C (425°F) fan-forced to prepare for baking the kebabs.
- Make the kofta mixture: In a large bowl, mix together the minced beef or lamb, grated brown onion, garlic, cumin, coriander, paprika, chili flakes if using, salt, black pepper, chopped parsley, and bicarbonate of soda. Knead firmly with your hands for about 2 minutes until the mixture is sticky and cohesive.
- Shape onto tray: Line a large baking tray with parchment paper. Press the kofta mixture evenly into a large rectangle roughly 30 x 40 cm (12 x 16 inches) and about 1 cm (½ inch) thick. Keep edges tidy but don’t worry about perfect shape.
- Score and notch: Using a bench scraper or metal spatula, cut the mixture vertically into long strips 2–3 cm (¾–1¼ inches) wide through to the paper. Then press shallow horizontal slits across each strip to create a traditional kebab look and promote even browning.
- Bake the kebabs: Brush the top of the kebabs with olive oil. Bake on the top oven rack for 15–18 minutes until golden brown, cooked through, and crisp at the edges. Watch closely from 15 minutes as cooking times may vary. For extra color, optionally grill (broil) for 1–2 minutes at the end.
- Make the sumac onions: While baking, toss the finely sliced red onion with sumac, lemon juice, olive oil, and sea salt in a bowl. Set aside for 5–10 minutes to lightly pickle and enhance flavor or serve immediately if preferred.
- Prepare the yoghurt garlic sauce: In a separate bowl, combine Greek yoghurt, minced garlic, lemon juice, and sea salt. Stir well and taste check seasoning to adjust as needed.
- Warm the flatbreads: Heat flatbreads in a dry frying pan or directly over a gas flame for 20–30 seconds per side until soft, warm, and pliable.
- Assemble and serve: Press warm flatbreads onto the cooked kofta in the tray to absorb juices, then separate kebab strips along scored lines. Serve kebabs inside or atop the flatbreads with spoonfuls of garlic yoghurt, a generous heap of sumac onions, fresh tomato slices, and chopped parsley.
Notes
- Using 15–20% fat lamb or beef ensures the kebabs stay juicy and flavorful; leaner meats like chicken tend to dry out.
- Brushing kebabs with olive oil before baking helps achieve a crisp, golden crust.
- Sumac adds a tangy citrus note to the pickled onions, enhancing the dish’s Middle Eastern character.
- These kebabs can also be cooked on a barbecue grill or air fryer for a smokier flavor, adjusting cooking times accordingly.
- Omit flatbreads to make the dish gluten-free, or serve with gluten-free flatbreads.
