Sheet Pan Kebabs
Sheet Pan Kebabs made with spiced ground meat, pressed onto a tray, scored, and baked until deeply browned. No skewers, no grill, no shaping. A weeknight-friendly take on seekh kebabs that comes together in around 30 minutes.
Ingredients
- 1.65 lb ground beef lamb or veal
- 1 ½ teaspoon salt
- 1 ½ teaspoon red chili powder
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 teaspoon ginger peeled
- 3 garlic cloves peeled
- 1 medium yellow onion peeled
- 3-4 green chilies finely chopped
- 3-4 tbsp fresh cilantro finely chopped
- 2-3 tablespoon fresh mint finely chopped
- 1 tablespoon oil plus more for greasing
- 1 egg optional, for extra binding
- 2 tablespoon butter melted for basting
Instructions
- Add the onion, garlic, and ginger to a food processor or chopper and pulse until finely minced. Transfer to a clean cloth and squeeze out as much liquid as possible to prevent excess moisture.
- In a large bowl, combine the ground beef, squeezed aromatics, spices, green chilies, cilantro, mint, oil, and egg (if using).
- Using your hands, mix and knead the mixture for 2–3 minutes until it becomes slightly sticky and cohesive. This helps the kebabs hold their shape.
- Cover and refrigerate for at least 15-20 minutes to firm up.
- Preheat oven to 425°F (220°C) and lightly grease a baking tray. Transfer the meat mixture onto the tray and press into an even rectangular slab about about ¾ inch (2 cm) thick.
- Using a dough cutter or knife, cut into long strips to resemble kebabs. Gently separate the strips slightly for even cooking, then lightly score lines on each strip.
- Bake for 20–25 minutes until cooked through, then broil on high for 3–5 minutes until nicely browned on top. The kebabs are done when browned on top and cooked through (internal temp ~160°F/71°C for beef).
- Brush with melted butter and sprinkle with fresh cilantro before serving.
Video
Notes
- Use ground meat with at least 15–20% fat for best flavor and juiciness.
- I use veal at home and always add the egg for extra moisture and binding. If you're using beef or lamb, the egg is optional but still recommended.
- This recipe makes 8 to 10 kebabs depending on how thick you cut the strips.
- Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in a hot pan or under the broil for a couple of minutes to bring the edges back to life. They also freeze well for up to 2 months.
Nutrition
Calories: 185kcalCarbohydrates: 3gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 478mgPotassium: 293mgFiber: 1gSugar: 1gVitamin A: 297IUVitamin C: 3mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!
