Juicy, fragrant, and wonderfully simple: this homemade kebab bakes in the oven and needs no skewers. A blend of beef and lamb with vegetable purée and spices creates a firm yet tender texture and a bold, savory flavor — the ideal choice for a satisfying dinner with minimal fuss.
Ingredients
- Ground beef — 8.8 oz | 250 g
- Ground lamb — 8.8 oz | 250 g
- Red bell pepper (kapia) — 1 pc.
- Green bell pepper (kapia) — 1 pc.
- Medium onion — 1 pc.
- Garlic — 2 cloves
- Parsley — 1 small bunch
- Tomato paste — 1 tbsp | 1 tbsp
- Pepper paste (sweet or hot) — 1/2 tbsp | 1/2 tbsp
- Salt, black pepper, ground red pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 428°F | 220°C. Line a baking sheet with parchment or lightly grease it with vegetable oil.
- Place the sweet peppers, onion, garlic, and parsley in a blender and process until puréed.
- Transfer the vegetable purée to a large bowl, add the ground beef and lamb, tomato paste, and pepper paste. Season with salt, black pepper, and ground red pepper. Knead thoroughly for 3–5 minutes until smooth and slightly sticky.
- Spread the meat mixture on the baking sheet in an even layer about 0.4–0.6 in | 1–1.5 cm thick. If desired, score into long serving portions with a knife.
- Bake for 20–30 minutes until browned and fully cooked through. Let the kebab rest for 5 minutes, then serve with flatbread, yogurt sauce, and fresh vegetables.
Nutritional Value (per serving)
| Calories | ≈ 380 kcal |
| Protein | ≈ 26 g |
| Fat | ≈ 26 g |
| Carbohydrates | ≈ 7 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 4 g |
| Sodium | ≈ 480 mg |
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Tips and Variations
- Fat content: for a juicier result, use medium-fat mince; very lean mince can turn out dry.
- Heat: adjust the amount of pepper paste to taste; hot pepper paste can be replaced with sweet paprika.
- Shape: if you want a sausage-like look, shape the mixture into long logs and arrange them in a row.
- Texture: thorough kneading makes the mixture denser and juicier as proteins develop — do not skip this step.
- Serving: pairs beautifully with flatbread, grilled vegetables, garlic-lemon yogurt sauce, or tahini sauce.
FAQ
What can I use instead of lamb in the mince?
You can replace the lamb with an additional portion of beef or use a beef-and-pork blend. The key is to keep the mince moderately fatty for juiciness.
How long should I bake the kebab so it doesn’t dry out?
Bake at 428°F | 220°C for about 20–30 minutes. Exact timing depends on the thickness of the layer and your oven; look for a browned crust and clear juices.
Can I make it without a blender?
Yes. Finely chop the peppers, onion, and parsley, and crush the garlic into a paste. Knead the mince thoroughly so the vegetables are evenly distributed.