An easy sheet pan take on a Middle Eastern favourite

These oven-baked beef kebobs deliver bold flavour with minimal effort. Spiced ground beef is pressed into a sheet pan, scored into kebob-style portions, and roasted until juicy. Tuck them into warm pitas with a zesty garlic yogurt sauce and fresh tomato-cucumber salad for a satisfying meal that’s as fun to eat as it is to make.

Table of Contents

• Ingredients
• Method
• Tips for Success
• FAQ
• Meta Description

Ingredients

Serves 4

For the Kebobs

• 900g (2 lb) ground beef
• ½ white onion, grated
• ½ cup finely chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• Olive oil, for brushing
• 4 Greek pitas, warmed
• Feta cheese (optional)

For the Garlic Yogurt Sauce

• 1 ½ cups plain yogurt
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• Dash of hot sauce
• Salt and pepper, to taste

For the Chopped Salad

• 1 tomato, diced
• ½ cucumber, diced
• ½ red onion, finely chopped
• ¼ cup finely chopped fresh parsley
• 2 tablespoons olive oil
• Salt and pepper, to taste

Method

1. Prepare the kebob mixture.
   • Preheat the oven to 400°F.
   • In a mixing bowl, combine ground beef, grated onion, parsley, garlic powder, onion powder, cumin, paprika, salt, and pepper. Mix thoroughly to combine.
2. Shape and bake.
   • Brush a 13×9-inch rimmed baking sheet with olive oil. Press the beef mixture evenly into the pan.
   • Score the meat into rectangular kebob portions using the edge of a spatula or butter knife.
   • Bake for 12–14 minutes. If excess liquid accumulates, carefully drain it midway through baking to ensure browning.
3. Make the garlic sauce.
   • In a bowl, stir together yogurt, garlic, lemon juice, and hot sauce. Season to taste with salt and pepper. Chill until ready to serve.
4. Toss the salad.
   • Combine tomato, cucumber, red onion, and parsley in a bowl. Drizzle with olive oil and season with salt and pepper. Mix well.
5. Assemble and serve.
   • Remove kebobs from the oven and blot any surface liquid with paper towel. Cut into the scored portions.
   • Spread yogurt sauce onto each warm pita. Add pieces of beef kebob, spoon over salad, and sprinkle with feta cheese if using.

Tips for Success

• Scoring the beef before baking helps portion the kebobs evenly and gives that signature grilled look.
• Use a lean ground beef blend (around 80/20) for flavour without too much grease.
• For extra char, place under the broiler for 1–2 minutes at the end of cooking.

FAQ

Can I make the kebob mix ahead of time?
Yes, prep the meat mixture up to 24 hours in advance and keep it refrigerated until ready to bake.

Can I grill these instead?
You can shape the mixture into logs around skewers and grill them over medium-high heat for 10–12 minutes, turning occasionally.

Is there a dairy-free sauce option?
Swap the yogurt for a plant-based alternative, or serve with tahini sauce instead.

Beef Kebobs with Yogurt Garlic Sauce

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• Author: Andrea Buckett

Ingredients

For the kebabs

• 900g (2lb) ground beef
• 1/2 white onion, grated
• 1/2 cup finely chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil
• 4 Greek pitas, warmed
• Feta Cheese (optional)

For the Garlic Sauce

• 1 1/2 cups plain yogurt
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• Dash of hot sauce
• Salt and pepper

For the salad

• 1 tomato, diced
• 1/2 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons olive oil
• Salt and Pepper

Instructions

Preheat the oven to 400°F

1. To a mixing bowl, add the ground beef, grated onion, parsley, garlic powder, onion powder, cumin, paprika, salt and pepper. Mix well to combine.

2. Brush a 13×9-inch rimmed baking sheet with olive oil. Dump the beef mixture on to the baking sheet. Press it out into one even layer. Score the meat every inch or so to create “kebobs”. Place on the middle rack of the oven and cook for 12-14 minutes. Check half way through cooking. Sometimes (depending on your ground beef) a lot of liquid will accumulate on your baking sheet. Carefully remove the sheet pan from the oven and pour the liquid off before returning the pan to the oven to finish cooking.

3. In the meantime, make the garlic sauce by stirring together the yogurt, garlic, lemon juice and hot sauce. Season with salt and pepper to taste.

4. For the salad, mix together the tomato, cucumber, red onion, parsley, olive oil and season with salt and pepper.

5. Remove the kabobs from the oven. Use paper towels to remove any excess liquid on top of the kabobs. Cut the kabobs into the pre-scored pieces.

6. Slather a pita with the yogurt garlic sauce. Top with some of the kebob and some of the salad. Garnish with feta cheese.