This sheet pan kebab sandwich sub is one of those recipes that feels indulgent but is surprisingly easy to make. Juicy, spiced beef kebabs are baked in the oven instead of grilled, making it perfect for home cooking. Everything cooks together on one tray, including roasted tomatoes that get mashed into a rich, jammy layer for the sandwich. Finished with a creamy garlic yogurt sauce and fresh salad, this makes an incredible homemade sub that’s packed with flavour.

It’s inspired by classic Middle Eastern and South Asian kebab sandwiches, but adapted for the oven and everyday cooking.

Why You’ll Love This Recipe

• Subway-style but better: All the flavour of a loaded kebab sub, but fresher and more customisable

• Quick oven method: No skewers, no grill: the kebab bakes flat in just 15 minutes

• Juicy and flavour-packed: Using 20% fat beef keeps the kebab moist and tender

• One-pan cooking: Kebabs and tomatoes bake together for maximum flavour, minimal cleanup

• Perfect for feeding a crowd: Easy to scale up for family dinners or gatherings

Ingredients

For the Kebabs

• 500g beef mince (20% fat for juiciness)

• 1 medium onion, grated and strained

• 1 tbsp tomato paste

• 1 tsp cumin powder

• 1 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 tsp tikka masala (optional)

• 1 tbsp ginger garlic paste

• Handful of fresh coriander, finely chopped

• 2 whole tomatoes, halved

• Olive oil, for drizzling

For the Garlic Yogurt Sauce

• 2 tbsp Greek yogurt

• 1 tbsp mayonnaise

• 1 garlic clove, crushed

• ½ tbsp lemon juice

• ½ tbsp olive oil

• Salt and pepper, to taste

• 1 tsp sumac

For Assembling the Sandwich

• 2 baguettes (12-inch each)

• Garlic yogurt sauce

• Tomato sauce or ketchup

• Sliced cucumber

• Lettuce

• Sliced tomatoes

• Pomegranate molasses

Instructions

Step 1: Prepare the Kebab Mixture

• In a large bowl, add the beef mince.

• Add the grated and strained onion, tomato paste, all the spices, ginger garlic paste, and chopped coriander.

• Mix everything thoroughly using your hands until the mixture is well combined and slightly sticky. This helps the kebabs hold together and stay juicy.

• Let the mixture rest for 10–15 minutes to allow the flavours to develop.

Step 2: Shape and Bake

• Preheat the oven to 200°C.

• Line a large baking tray with parchment paper or lightly grease it.

• Spread the kebab mixture evenly onto the tray, pressing it down into a flat, even layer about 1–1.5 cm thick.

• Place the halved tomatoes cut-side up around the kebab mixture on the same tray.

• Drizzle everything lightly with olive oil.

• Bake for 18–22 minutes, or until the kebab is fully cooked and lightly browned on top.

Step 3: Prepare the Roasted Tomato Layer

• Remove the tray from the oven.

• Peel the skins off the roasted tomatoes (they should come off easily).

• Mash the tomatoes with a fork and season with a little salt and pepper.

• Set aside,this becomes a juicy, flavour-packed layer for the sandwich.

Step 4: Make the Garlic Yogurt Sauce

• In a small bowl, combine Greek yogurt, mayonnaise, crushed garlic, lemon juice, olive oil, sumac, salt, and pepper.

• Mix until smooth and creamy. Adjust seasoning to taste.

Step 5: Assemble the Sandwich Subs

• Slice the baguettes lengthwise and lightly toast if desired.

• Spread a generous layer of garlic yogurt sauce on the base.

• Add a thin layer of tomato sauce.

• Spoon over the mashed roasted tomatoes.

• Cut the sheet pan kebab into strips and layer generously into the baguette.

• Top with cucumber, lettuce, and fresh tomato slices.

• Finish with a drizzle of pomegranate molasses for a sweet-tangy contrast.

• Close the sandwich, slice, and serve.

Air Fryer & Grill Variations

Air Fryer Method

• Line the air fryer basket with parchment paper.

• Spread the kebab mixture into a flat layer (you may need to cook in batches).

• Air fry at 190°C for 10–12 minutes, flipping once halfway, until fully cooked and lightly browned.

• Roast tomatoes separately or add them in the last 5 minutes.

Grill Method

• Shape the mixture into long kebabs or patties.

• Grill over medium-high heat for 3–4 minutes per side until cooked through.

• Grill tomatoes alongside until soft and charred, then mash as directed.

Ramadan / Iftar-Friendly Notes

This recipe is a great option for iftar because:

• It’s quick to prepare after a long fast

• The kebab mixture can be prepped ahead and baked fresh at iftar time

• It’s filling, protein-rich, and pairs perfectly with fries or a light salad

• The subs can be assembled family-style, making them ideal for sharing

You can even bake the kebab earlier in the day and reheat gently before assembling.

Tips & Variations

• Extra Juicy Kebabs: Don’t skip straining the onion, too much moisture can make the kebabs soggy.

• Spice Level: Adjust cayenne and chilli powder to taste.

• Bread Options: This works just as well with pita, flatbread, or soft sub rolls.

• Meal Prep: The baked kebab keeps well in the fridge for up to 3 days and reheats beautifully.

Sheet Pan Kebab Sandwich Sub

This sheet pan kebab sandwich sub is one of those recipes that feels indulgent but is surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course, sandwiches and sliders, street food

Cuisine American, Fusion, Middle eastern, Turkish

Servings 4

Calories 650 kcal

Ingredients

  

1x2x3x

For the Kebabs

• 500 g beef mince 20% fat for juiciness
• 1 medium onion grated and strained
• 1 tbsp tomato paste
• 1 tsp cumin powder
• 1 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 tsp tikka masala optional
• 1 tbsp ginger garlic paste
• Handful of fresh coriander finely chopped
• 2 whole tomatoes halved
• Olive oil for drizzling

For the Garlic Yogurt Sauce

• 2 tbsp Greek yogurt
• 1 tbsp mayonnaise
• 1 garlic clove crushed
• ½ tbsp lemon juice
• ½ tbsp olive oil
• Salt and pepper to taste
• 1 tsp sumac

For Assembling the Sandwich

• 2 baguettes 12-inch each
• Garlic yogurt sauce
• Tomato sauce or ketchup
• Sliced cucumber
• Lettuce
• Sliced tomatoes
• Pomegranate molasses

Instructions

 

• In a large bowl, add the beef mince.
• Add the grated and strained onion, tomato paste, all the spices, ginger garlic paste, and chopped coriander.
• Mix everything thoroughly using your hands until the mixture is well combined and slightly sticky. This helps the kebabs hold together and stay juicy.
• Let the mixture rest for 10–15 minutes to allow the flavours to develop.
• Preheat the oven to 200°C.
• Line a large baking tray with parchment paper or lightly grease it.
• Spread the kebab mixture evenly onto the tray, pressing it down into a flat, even layer about 1–1.5 cm thick.
• Place the halved tomatoes cut-side up around the kebab mixture on the same tray.
• Drizzle everything lightly with olive oil.
• Bake for 18–22 minutes, or until the kebab is fully cooked and lightly browned on top.
• Remove the tray from the oven.
• Peel the skins off the roasted tomatoes (they should come off easily).
• Mash the tomatoes with a fork and season with a little salt and pepper.
• Set aside, this becomes a juicy, flavour-packed layer for the sandwich.
• In a small bowl, combine Greek yogurt, mayonnaise, crushed garlic, lemon juice, olive oil, sumac, salt, and pepper.
• Mix until smooth and creamy. Adjust seasoning to taste.
• Slice the baguettes lengthwise and lightly toast if desired.
• Spread a generous layer of garlic yogurt sauce on the base.
• Add a thin layer of tomato sauce.
• Spoon over the mashed roasted tomatoes.
• Cut the sheet pan kebab into strips and layer generously into the baguette.
• Top with cucumber, lettuce, and fresh tomato slices.
• Finish with a drizzle of pomegranate molasses for a sweet-tangy contrast.
• Close the sandwich, slice, and serve.

Nutrition

Calories: 650kcal

Keyword kebab sandwich, sandwich sub, sheet pan kebabs

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