🥙 Sheet Pan Kefta Kebab Recipe
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Serves: 4
🧂 Ingredients:
For the Kefta:
1 lb (450g) ground beef or lamb (or a mix)
1 small onion, finely grated or minced
2–3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional but recommended)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cinnamon or allspice
1/2 tsp cayenne or chili flakes (adjust to heat preference)
Salt and pepper to taste
1–2 tbsp olive oil
Optional Veggies (for roasting alongside):
1 bell pepper, sliced
1 red onion, sliced
Cherry tomatoes or zucchini, halved
Olive oil, salt, pepper, cumin for seasoning
🍴 Instructions:
Preheat Oven
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil it.
Make the Kefta Mixture
In a large bowl, combine all the kefta ingredients. Mix well with your hands until fully combined but don’t overmix.
Shape the Kebabs
Form the mixture into oval or log-shaped kebabs (about 3–4 inches long). You can skewer them or leave them as-is for easy cleanup.
Arrange on Sheet Pan
Place the kebabs on the sheet pan. If using veggies, toss them with olive oil, salt, pepper, and a pinch of cumin, then spread around the kebabs.
Bake
Bake for 20–25 minutes, flipping halfway through, until browned and cooked through (internal temp: 160°F for beef, 165°F for lamb).
Optional – Broil for Crispiness
For a charred finish, broil on high for 2–3 minutes at the end. Watch closely so it doesn’t burn.
Serve
Serve with warm pita, tzatziki or garlic sauce, a fresh salad, or over rice or couscous.
🧄 Bonus Serving Ideas:
Tahini sauce, hummus, or garlic yogurt on the side
Pickled red onions or cucumber tomato salad for crunch
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नी तो प्रतििक्षण में अते अति में मलिका मलिका गंधम सखी मद पवन मिक गंधम तप त पवनमो मनोहर नील शोभयम नल समय सख के को शोभयम नल समय सख के कोमो सखी
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