Juicy Oven-baked Kebabs

6 servings

40 min

Ground beef or lamb kofta pressed into a sheet, scored and baked until crispy-edged, served in warm flatbread with yoghurt sauce, pickled red onions and tomatoes.

prepPreheat oven to 240°C / 475°F (220°C / 425°F fan-forced)
1 kg / 1000 g minced beef or lamb (15–20% fat)	Mix kofta, knead 2 min	Shape onto tray, score & notch	Brush with oil, bake 240°C / 475°F, 15–18 min	Press flatbreads on kebabs, separate strips, assemble with sauce, onions, tomatoes & parsley
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
½ tsp bicarbonate of soda
1 small red onion, very finely sliced	Toss sumac onions, pickle 5–10 min
1½ tsp sumac
½ lemon, juiced
1 tsp olive oil
¼ tsp sea salt flakes
310 g / 1¼ cups Greek yoghurt	Stir yoghurt sauce, adjust seasoning
½ tsp freshly minced garlic
1½ tbsp fresh lemon juice
½ tsp sea salt flakes
6 flatbreads or pita	Warm flatbreads 20–30 sec per side
2 large tomatoes, sliced into thin wedges
15 g / ¼ cup finely chopped fresh flat-leaf parsley

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