Sheet Pan Middle Eastern Beef Kebabs
These sheet pan beef kebabs bring bold Middle Eastern flavour to your weeknight dinner with almost no effort. You get spiced, golden beef pressed and roasted on a single tray, served with a fresh cucumber and tomato salad, creamy tzatziki, and warm flatbread. It's the kind of meal that feels impressive but takes less than 40 minutes.
Serves
2-3
Prep time
20 minutes
Cooking time
16
Looking for more Middle Eastern-inspired meals? Try my Sheet Pan Chicken Kebabs or my Greek Chicken Gyros with Tzatziki or my Crispy Lamb Pitas with Tahini Yoghurt Sauce.
Helpful Tips
Storage
- Cooked kebab keeps in an airtight container in the fridge for up to 3 days.
- The salad is best made fresh — dress it just before serving.
- Tzatziki keeps for up to 4 days in the fridge.
- Not suitable for freezing once assembled, but the cooked beef can be frozen for up to 2 months.
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Substitutions
- Beef mince → lamb mince works brilliantly here and leans even further into the Middle Eastern flavour profile
- Beef mince → turkey mince for a leaner option; reduce roasting time by 2 minutes as it cooks faster
- Kebab bread → any large flatbread, pita, or flour tortilla
- Fresh parsley → fresh coriander if you prefer; it shifts the flavour slightly but pairs well with the spices
- Gluten-free → serve as a bowl over steamed rice instead of in bread
Serving Suggestions
- Serve as a bowl over steamed basmati or brown rice with tzatziki drizzled on top — great for meal prep
- Add a handful of shredded iceberg lettuce inside the wrap for extra crunch
- A side of Classic Greek Salad rounds this out into a proper spread
Helpful Tips
Storage
- Cooked kebab keeps in an airtight container in the fridge for up to 3 days.
- The salad is best made fresh — dress it just before serving.
- Tzatziki keeps for up to 4 days in the fridge.
- Not suitable for freezing once assembled, but the cooked beef can be frozen for up to 2 months.
Substitutions
- Beef mince → lamb mince works brilliantly here and leans even further into the Middle Eastern flavour profile
- Beef mince → turkey mince for a leaner option; reduce roasting time by 2 minutes as it cooks faster
- Kebab bread → any large flatbread, pita, or flour tortilla
- Fresh parsley → fresh coriander if you prefer; it shifts the flavour slightly but pairs well with the spices
- Gluten-free → serve as a bowl over steamed rice instead of in bread
Serving Suggestions
- Serve as a bowl over steamed basmati or brown rice with tzatziki drizzled on top — great for meal prep
- Add a handful of shredded iceberg lettuce inside the wrap for extra crunch
- A side of Classic Greek Salad rounds this out into a proper spread
Ingredients
For the Beef Kebabs:
- 500g lean beef mince
- ¼ brown onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp flat-leaf parsley, finely chopped
- ½ red capsicum, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground black pepper
- 1 tsp fine salt
- Olive oil, for greasing and drizzling
For the Cucumber & Tomato Salad:
- 2 Lebanese cucumbers, roughly chopped
- 1 tomato, chopped
- ¼ red onion, thinly sliced
- Small handful flat-leaf parsley, roughly chopped
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Pinch of salt
To Serve
- Tzatziki
- Warm Lebanese bread or pita
Nutritional Information
(
per serving, based on
3
)
Nutrient
Amount
Calories
520
kcal
Protein
38
g
Carbohydrates
28
g
Fat
22
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 220°C fan-forced. Generously grease a large baking tray with olive oil.
- Add the onion, capsicum, garlic, and parsley to a food processor and pulse until finely chopped (you want everything minced small but not puréed to a paste). Tip the mixture into a clean tea towel and squeeze out as much liquid as possible.
- Transfer the vegetable mixture to a large bowl. Add the beef mince, cumin, smoked paprika, ground coriander, pepper, and salt. Mix firmly with your hands until sticky and well combined.
- If time allows, cover the bowl and refrigerate for 30 minutes. This helps the flavours develop and the mixture firm up slightly. Skip it if you're short on time — the result is still great.
- Tip the mixture onto the prepared tray and press into an even layer roughly 1.5cm thick.
- Using a knife or spatula, score the surface into 8 long kebab-shaped portions.
- Drizzle or spray the top with olive oil.
- Roast on the top shelf for 14–16 minutes, until deep golden and cooked through. For extra colour, switch to the grill for the final 2 minutes. Rest for 5 minutes before slicing.
- While the kebabs roast, combine the cucumbers, tomato, red onion, and parsley in a bowl. Dress with red wine vinegar and extra virgin olive oil, season with a pinch of salt, and toss gently.
- Warm your kebab bread in a dry frying pan over high heat or use a sandwich press.
- Spread a generous layer of tzatziki across each bread. Slice the kebab along your scored lines and lay 2 portions across the centre of each bread. Pile the salad on top. Roll tightly from one end and serve immediately.
Ingredients
For the Beef Kebabs:
- 500g lean beef mince
- ¼ brown onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp flat-leaf parsley, finely chopped
- ½ red capsicum, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground black pepper
- 1 tsp fine salt
- Olive oil, for greasing and drizzling
For the Cucumber & Tomato Salad:
- 2 Lebanese cucumbers, roughly chopped
- 1 tomato, chopped
- ¼ red onion, thinly sliced
- Small handful flat-leaf parsley, roughly chopped
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Pinch of salt
To Serve
- Tzatziki
- Warm Lebanese bread or pita
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
520
kcal
Protein
38
g
Carbohydrates
28
g
Fat
22
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 220°C fan-forced. Generously grease a large baking tray with olive oil.
- Add the onion, capsicum, garlic, and parsley to a food processor and pulse until finely chopped (you want everything minced small but not puréed to a paste). Tip the mixture into a clean tea towel and squeeze out as much liquid as possible.
- Transfer the vegetable mixture to a large bowl. Add the beef mince, cumin, smoked paprika, ground coriander, pepper, and salt. Mix firmly with your hands until sticky and well combined.
- If time allows, cover the bowl and refrigerate for 30 minutes. This helps the flavours develop and the mixture firm up slightly. Skip it if you're short on time — the result is still great.
- Tip the mixture onto the prepared tray and press into an even layer roughly 1.5cm thick.
- Using a knife or spatula, score the surface into 8 long kebab-shaped portions.
- Drizzle or spray the top with olive oil.
- Roast on the top shelf for 14–16 minutes, until deep golden and cooked through. For extra colour, switch to the grill for the final 2 minutes. Rest for 5 minutes before slicing.
- While the kebabs roast, combine the cucumbers, tomato, red onion, and parsley in a bowl. Dress with red wine vinegar and extra virgin olive oil, season with a pinch of salt, and toss gently.
- Warm your kebab bread in a dry frying pan over high heat or use a sandwich press.
- Spread a generous layer of tzatziki across each bread. Slice the kebab along your scored lines and lay 2 portions across the centre of each bread. Pile the salad on top. Roll tightly from one end and serve immediately.
Watch How to Make It
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