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–+ servings

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, sandwiches and sliders, street food
Cuisine American, Fusion, Middle eastern, Turkish
Servings 4
Calories 650 kcal

Ingredients
  

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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