Juicy beef kebab with stretchy cheese wrapped in a golden, crisp puff pastry shell — an elegant yet simple idea for a hearty dinner. Baked in the oven and served with a spiced tomato sauce scented with herbs and chili. Minimal effort, maximum flavor.
Ingredients
For the kebab:
- Puff pastry — 1 package
- Ground beef — 1.3 lb | 600 g
- Onion — 1/2 piece
- Ground paprika — 1 tsp | 1 tsp
- Ground cumin — 1/2 tsp | 1/2 tsp
- Cilantro — a small bunch
- Tomato paste — 1 tsp | 1 tsp
- Suluguni or mozzarella — 7 oz | 200 g
- Egg — 1
- Sesame seeds — to taste
- Salt, black pepper — to taste
For the sauce:
- Parsley — 1 bunch
- Cilantro — 1 bunch
- Tomatoes, peeled — 6
- Garlic — 1 clove
- Red onion — 1/4 piece
- Chili pepper — 1
- Olive oil — 1 tbsp | 1 tbsp
- Tomato paste — 1 tbsp | 1 tbsp
- Lemon juice — to taste
- Salt, pepper, a pinch of sugar — to taste
Step-by-Step Recipe
- Thaw the puff pastry according to the package instructions. Preheat the oven to 356°F | 180°C (top and bottom heat plus convection).
- Finely chop the onion and cilantro. Mix the ground beef with the onion, paprika, cumin, cilantro, tomato paste, salt, and pepper until combined.
- Cut the cheese into sticks and thread them onto wooden skewers.
- Coat each cheese stick with the meat mixture, shaping elongated kebabs of even thickness.
- Roll the pastry out slightly and cut into strips 1–1.2 in | 2–3 cm wide. Wrap each kebab snugly with overlapping pastry strips.
- Arrange on a parchment-lined baking sheet, brush with beaten egg, and sprinkle with sesame seeds.
- Bake for 30 minutes until deeply golden and crisp.
- For the sauce: blend the tomatoes, herbs, garlic, red onion, chili, olive oil, tomato paste, lemon juice, salt, pepper, and a pinch of sugar until smooth. Taste and adjust the seasoning.
- Let the kebabs rest for 5 minutes, then serve with the spiced tomato sauce.
Serving
Serve the kebabs hot with a bowl of thick sauce, plus fresh cucumbers, herbs, and lemon wedges. They pair beautifully with rice, roasted potatoes, or a light salad.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Cheese: suluguni gives the best stretch; mozzarella has a softer flavor. Keep the sticks no thicker than 0.6–0.8 in | 1.5–2 cm.
- Without skewers: you can shape the cheese sticks and wrap them in the meat without skewers; chill for 10–15 minutes before wrapping in pastry.
- Spices: add a pinch of smoked paprika or black cumin for an Eastern note.
- Pastry: if the kebabs are very juicy, make a double turn of pastry at the ends so the juices stay inside.
- Heat level: adjust the chili and lemon juice to taste; for a milder sauce, remove the pepper seeds.
Nutritional Value
| Calories | ~925 kcal |
| Protein | ~45 g |
| Fat | ~60 g |
| Carbohydrates | ~55 g |
| Fiber | ~4 g |
| Sugar | ~7 g |
| Sodium | ~1200 mg |
FAQ
Can I replace the beef with another meat?
Yes, turkey, chicken, or pork all work well. Keep the fat level in mind: for leaner meat, add a little olive oil or a spoonful of sour cream to the mixture for extra juiciness.
How do I make sure the kebab is cooked through without the cheese leaking out?
Shape the kebabs to an even thickness and wrap them tightly in pastry. Bake until nicely browned. If you are not using convection, add 5–7 minutes. The internal temperature of the meat should reach at least 158°F | 70°C.
What if I don’t have fresh tomatoes for the sauce?
Replace the peeled tomatoes with good-quality tomatoes in their own juice, skin removed, or use passata; adjust acidity with lemon juice and a pinch of sugar.