Sheet Pan Kebabs with Salad and Tzatziki

a close-up shot of baked pan kafta kebabs served on flatbread

No ratings yet

Sheet Pan Kebabs with Salad and Tzatziki

These flavorful sheet pan kebabs are tender, juicy, spiced to perfection, and baked all at once in the oven for easy cleanup. Serve them with fresh salad, lavash, and creamy tzatziki for a complete Mediterranean-style meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: Mediterranean Sheet Pan Kebabs, Middle Eastern Sheet Pan Kebabs, Sheet Pan Beef Kebabs, Sheet Pan Kebabs, Sheet Pan Kebabs with Tzatziki

Servings:

Author: Lama

Ingredients

For the Kebabs

2 pounds Ground beef
1 bunch Italian parsley
1 Medium onion peeled and chopped into large cubes
1¼ teaspoons Salt
1 tablespoon Seven spice or allspice blend
2-3 tablespoons Red pepper paste
1 teaspoon Pomegranate molasses
4 tablespoons Olive oil
Cooking oil spray for greasing

For the Salad

2 Large tomatoes cut into large cubes
½ Large onion (red or white) thinly sliced
2 bunches Parsley roughly chopped (including stems)
¼ cup Olive oil
1 tablespoon Sumac
Juice of 1 lemon
½ teaspoon Salt or to taste

For the Tzatziki Sauce

3 Persian cucumbers grated and water squeezed out
1 cup Greek yogurt
1 teaspoon Lemon juice
¼ teaspoon Salt
1 tablespoon Fresh dill or mint finely chopped (or 1 teaspoon dried mint)

For Assembly

Lavash bread or pita
Pickles optional

Instructions

Make the Beef Kebabs

Place the parsley and chopped onion cubes into a food processor. Pulse until finely ground.
Transfer the mixture to a large bowl lined with several layers of paper towel. Wrap and squeeze tightly to remove as much liquid as possible. Set aside.
In a large mixing bowl, combine the ground beef, squeezed parsley-onion mixture, salt, seven-spice, red pepper paste, pomegranate molasses, and olive oil.
Mix the ingredients well with your hands until they are fully combined.
Line a baking sheet with parchment paper and lightly grease it with cooking spray.
Spread the meat mixture evenly over half (or slightly more) of the sheet, pressing down gently but not too thinly.
Smooth the top, then spray a dough cutter or knife with oil. Cut the meat vertically into long strips to form kebabs.
Optionally, create gentle horizontal indentations to mimic the marks of grilled kebabs.
Preheat the oven to 400°F.
Bake the kebabs for 15 minutes, or until cooked through. If desired, broil for 1–2 minutes at the end for light browning.

Make the Salad (While Kebabs Bake)

In a large bowl, combine tomatoes, sliced onion, and parsley.
Add olive oil, sumac, lemon juice, and salt. Toss well.
Use a slotted spoon or strainer when serving, so excess liquid doesn’t make the lavash soggy.

Make the Tzatziki (While Kebabs Bake)

Place the grated cucumbers in paper towels and squeeze out excess water.
In a bowl, mix Greek yogurt, cucumber, lemon juice, salt, and dill/mint. Stir until smooth.
Refrigerate the tzatziki sauce until ready to serve.

Assemble and Serve

Lay lavash bread on a flat surface.
Add baked kebab strips, spoon on the fresh salad (drained), and add pickles if desired.
Fold the lavash and press it in a grill press until warm and lightly crisped.
Serve hot with tzatziki sauce for dipping.

Notes

Drain the onions and parsley: After blending or finely chopping, squeeze out as much extra moisture as possible using folded paper towels or cheesecloth. This helps the kebab mixture hold together and prevents it from releasing too much liquid while baking.

Don’t overmix the meat: Mix the ingredients just until combined. Overmixing can make the kafta kebabs dense and tough rather than tender and juicy.

Shape evenly: Spread the meat mixture on your baking sheet to an even thickness so it bakes evenly and stays moist.

Use parchment paper or foil: Line your baking sheet for easy cleanup and to prevent sticking, especially if your kebabs are on the leaner side.

Drizzle olive oil: Before baking, lightly brush or drizzle olive oil over the surface. It keeps the kafta moist and gives a beautiful golden finish.

Boost the flavor: Add a touch of pomegranate molasses, a pinch of chili flakes, or a dash of seven spice for a different twist on flavor.

Brush your wrap with flavor: After baking, don’t waste those flavorful pan juices! Brush a bit onto your lavash or pita before toasting or searing it for a few seconds on each side. It gives the bread a light crunch, golden hue, and infuses it with delicious kebab flavor.

Let kebabs rest: For extra juiciness, let the kebabs rest for 3–5 minutes before serving. This helps the juices redistribute and keeps each bite tender.

Nutrition