These juicy, spicy Sheet Pan Beef Kebabs are the ultimate summer dinner, easy to prep, packed with bold flavors, and oven-baked to perfection. When the heat is blazing and you want something quick and satisfying without standing over a grill, this recipe is your best friend.

Perfectly seasoned with warm spices and baked until golden, they come together beautifully on a sheet pan with minimal mess. They’re also a fantastic way to use up all that meat during Eid season, especially when you’re looking for a no-fuss recipe that’s ideal for feeding a crowd or prepping in advance.

Why You’ll Love This Recipe

• Oven-baked and mess-free — no skewers or grilling needed.

• Full of flavor with aromatic spices and herbs.

• Perfect for Eid when you want to batch cook with all the meat on hand.

• Customizable with your favorite chutneys, salads, or wraps.

Ingredients

For the Kebabs

• 1 kg beef mince (with 20% fat)

• 2 medium onions, finely chopped and strained

• 2 green chillies, finely chopped and strained

• 1 tbsp chicken tikka masala

• 2 tsp cumin powder

• 2 tsp coriander powder

• ½ tsp cinnamon powder

• 1 tsp cayenne pepper

• 2 tsp red chilli powder

• 2 tsp garam masala

• 1 tsp black pepper

• 1 tbsp ginger garlic paste

• Handful of chopped fresh coriander

• Olive oil (to drizzle before baking)

For the Salad

• Sliced onions

• Sliced tomatoes

• Fresh chopped coriander or parsley

For Serving

• Naan or pita

• Pomegranate molasses

• Sumac

Instructions

1. Prepare the Kebabs

• In a large mixing bowl, combine the beef mince with strained onions and green chillies.

• Add all the spices: chicken tikka masala, cumin, coriander, cinnamon, cayenne, red chilli powder, garam masala, black pepper, and salt if needed.

• Mix in the ginger garlic paste and chopped coriander.

• Mix the meat mixture thoroughly for several minutes until it feels sticky and holds together well.

• Let it rest for 30 minutes in the refrigerator (this helps the flavors develop and makes shaping easier).

2. Shape and Bake

• Preheat your oven to 220°C (425°F).

• Lightly oil a baking sheet or line it with parchment paper.

• Add the kebab mixture to the sheet pan and spread it out evenly using your hands or a spatula.

• Use a flat surface (like the edge of a spatula or dough scraper) to divide the mixture into long kebab shapes directly on the tray.

• Drizzle the top with a little more olive oil.

• Place the tray on the bottom rack of the oven and bake for 15–18 minutes.

• Move to the top rack and broil on high for 2 minutes, flip the kebabs gently, and broil for another 2 minutes until golden on both sides.

• Remove from the oven to prevent overbaking.

3. Prepare the Salad

• Slice onions and tomatoes thinly.

• Toss with a pinch of sumac and a drizzle of pomegranate molasses for a tangy bite.

Serving Suggestions

• Serve the kebabs hot with naan or pita.

• Add the kebabs to a flatbread with salad and drizzle with pomegranate molasses for a wrap.

• Sprinkle more sumac for that signature Middle Eastern flavor kick.

Sheet Pan Beef Kebabs

These juicy, spicy Sheet Pan Beef Kebabs are the ultimate summer dinner, easy to prep, packed with bold flavors, and oven-baked to perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Middle eastern, Pakistan

Servings 6

Calories 600 kcal

Ingredients

  

For the kebabs

• 1 kg beef mince with 20% fat
• 2 medium onions finely chopped and strained
• 2 green chillies finely chopped and strained
• 1 tbsp chicken tikka masala
• 2 tsp cumin powder
• 2 tsp coriander powder
• ½ tsp cinnamon powder
• 1 tsp cayenne pepper
• 2 tsp red chilli powder
• 2 tsp garam masala
• 1 tsp black pepper
• 1 tbsp ginger garlic paste
• Handful of chopped fresh coriander
• Olive oil to drizzle before baking

For the salad

• Sliced onions
• Sliced tomatoes
• Fresh chopped coriander or parsley

For Serving

• Naan or pita
• Pomegranate molasses
• Sumac

Instructions

 

• In a large mixing bowl, combine the beef mince with strained onions and green chillies.
• Add all the spices: chicken tikka masala, cumin, coriander, cinnamon, cayenne, red chilli powder, garam masala, black pepper, and salt if needed.
• Mix in the ginger garlic paste and chopped coriander.
• Mix the meat mixture thoroughly for several minutes until it feels sticky and holds together well.
• Let it rest for 30 minutes in the refrigerator (this helps the flavors develop and makes shaping easier).
• Preheat your oven to 220°C (425°F).
• Lightly oil a baking sheet or line it with parchment paper.
• Add the kebab mixture to the sheet pan and spread it out evenly using your hands or a spatula.
• Use a flat surface (like the edge of a spatula or dough scraper) to divide the mixture into long kebab shapes directly on the tray.
• Drizzle the top with a little more olive oil.
• Place the tray on the bottom rack of the oven and bake for 15–18 minutes.
• Move to the top rack and broil on high for 2 minutes, flip the kebabs gently, and broil for another 2 minutes until golden on both sides.
• Remove from the oven to prevent overbaking.
• Slice onions and tomatoes thinly.
• Toss with a pinch of sumac and a drizzle of pomegranate molasses for a tangy bite.

Keyword eid recipes, kebab recipes, sheet pan kebabs

Frequently Asked Questions (FAQ)

Q: Can I freeze the kebabs before baking?
Yes, shape and freeze them raw. Thaw and bake as needed.

Q: Can I use lamb or chicken instead of beef?
Yes! Just ensure the mince has some fat to keep the kebabs juicy.

Q: What’s a good sauce to pair with this?
Garlic yogurt sauce, tahini, or mint chutney would all work great.