Sheet Pan Kebabs
What’s better than a meaty, flavour packed, juicy kebab at the weekend? Answer: A homemade healthy one that is super simple to prep and takes 15 minutes to cook! These Sheet Pan Kebabs could just be one of your new fakeaway favourites.
Servings: 6
Ingredients
- 1 kg Beef mince 5% fat works best for this
- 1 tbsp Onion granules
- 1 tbsp Garlic granules
- 2 tbsp Ground cumin
- 2 tbsp Paprika
- 1 tbsp Dried oregano
- 1 tbsp Olive oil
- Sea salt and freshly ground black pepper
To serve:
- 1 Red onion thinly sliced
- 1 Lemon Juice only
- 6 Flatbreads
- 1/2 Cucumber Sliced
- 15 g Parsley Finely chopped
For the garlic yoghurt:
- 200 g Greek yoghurt
- 2 Garlic cloves Crushed
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200℃/390F fan, 220℃/430F / Gas mark 7.
- Place all the kebab ingredients in a bowl, apart from the oil, with a good pinch of salt and pepper, and mix together well with clean hands.
- Line a large baking tray with baking parchment, brush the oil on and press the mince mix out evenly into a large rectangle.
- Use a knife or a dough scraper to cut the rectangle into long 3cm wide strips, then indent the mince all over with shallow lines. This helps the kebabs cook evenly.
- Cook for 15-20 minutes until the meat is brown and cooked through. (If you find your mince has released a lot of liquid, carefully drain this off with 5 minutes to go.)
- While the kebabs are cooking, toss the sliced onion with the juice of half the lemon and a pinch of salt. Set to one side to make quick pickled onions.
- Stir the yoghurt and garlic cloves together and season to taste.
- Serve the kebabs on flatbreads with the yoghurt, cucumber, pickled onions and a final scattering of parsley.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Beef mince: 5% fat works best for this recipe. You could also use a different meat if you like, like chicken or lamb.
Spice level: You could add some chilli flakes if you’d like some extra spice to this. You could also add any of your favourite spices to the mince mixture - the flavouring is easily customisable.
Leftovers/freezing: The cooked kebabs will keep in the fridge for up to 3 days. They are delicious cold too, so are perfect for bonus lunches! The kebab meat will freeze well if the mince hasn’t already been frozen and defrosted. Make sure you thoroughly defrost it before reheating.
Nutrition
Calories: 417kcal | Carbohydrates: 30g | Protein: 44g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 347mg | Potassium: 816mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1437IU | Vitamin C: 7mg | Calcium: 141mg | Iron: 7mg