Sheet Pan Kebabs - Nicky's Kitchen Sanctuary

An easy budget-friendly and quick dinner using ground beef, herbs and spices for a kebab-shop style dinner. I love to pile these beef kebabs on flatbreads with yogurt, red onion, crumbled feta and tomatoes.

Nicky’s Notes

I love a minced beef recipe that’s a little bit different and these sheet pan kebabs have been all over social media (I’ve yet to spot the original creator. If you know, please drop me a comment please ).

I’ve gone with classic Middle-Eastern flavours. Heavy on the spices with a nice bit of heat, they’re packed into flatbreads with plenty of toppings.

They’re also totally versatile!

Swap the beef for lamb or pork mince
Change up the spices (I think a curried lamb version or a BBQ spiced pork version would be amazing!)
Change up the toppings – coriander, sweet chilli sauce, hot honey, pickles, – you could even add a few chips for a gyros-style version!

However you make them, they’re generally a speedy and fairly inexpensive dinner that you can roll up and eat, no need for cutlery!!

Ingredients for the kebab meat

***Full recipe with detailed quantities in the recipe card below***

A wooden table shows labelled ingredients for Sheet Pan Kebabs: salt, pepper, smoked paprika, cumin, chilli flakes, oregano, dried parsley on a plate, red onion, oil, garlic, beef mince and baby cucumber.

I use 5% fat beef mince for, just to keep this a bit lighter, but you can swap for 10% or 12% (I wouldn’t go above that or you’ll end up with lots of fat being released onto the tray)

Flatbreads and Topping Ingredients

A wooden table with flatbreads and toppings for Sheet Pan Kebabs. These include lettuce, red onion, tomatoes, Greek yoghurt, hot sauce, and a pack of feta cheese—each ingredient is labelled.

Use your favourite flatbreads or wraps. These ones in this image are Deli Kitchen Persian flatbreads (I bought from Sainsburys).

Abbreviated Recipe

***Full recipe with detailed steps in the recipe card below***

Mix the beef, spices, garlic and onion together and spread out onto a lined, lightly oiled tray. Score into strips and bake for 12-15 mins are 200C/400F (fan). Slice up and serve in flatbreads with your favourite toppings.

A hand uses a large bench scraper to score raw seasoned minced meat into rectangular strips on a baking paper-lined tray.

Recipe Tips

Spread out on the tray so the mixture is about 1/2 inch thick. A 33cm (13″) x 22.5cm (9″) tray – like this tray (<–aff link)is a good size. Note: the beef WILL shrink back once cooked.
If you want a bit more charring on top, place until a grill/broiler for the last 5 minutes of the cooking time.

A blue-green plate with sheet pan kebabs on an open flatbread, topped with lettuce, tomatoes, onions, and sauces, served with tabbouleh salad and lemon wedges. The plate is on a wooden surface next to an orange napkin.

Pin this now to find it later

Pin It

What to serve it with

I love to serve these kebabs with:

Toasted flatbread (Greek, Persian and Lebanese style are my favourites.) I’m using Persian-style in these photos. Homemade flatbreads are also AMAZING if you have time.
A simple salad or some homemade tabbouleh.
Greek yogurt and hot sauce or sweet chilli sauce.

Make ahead and Leftovers Guide

Whilst I don’t recommend making these ahead (they’re juiciest when freshly cooked), leftovers (just the meat part) can be cooled, covered and refrigerated for up to two days. Reheat for a couple of minutes in the microwave until piping hot.

A close-up of grilled flatbread filled with sheet pan beef kebab, lettuce, red onion, and sauce. Served with tabbouleh salad on a blue-green plate.

Preheat the oven to 200C/400F (fan).
Mix all of the kebab ingredients, except for the spray oil, together in a bowl.

500 g (1.1lbs) minced (ground) beef, 1 small red onion, 2 cloves garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp chilli flakes, 1 tsp dried oregano, 1 tsp dried parsley
Line a sheet pan with baking parchment and spray with oil.

Spray oil
Transfer the meat mixture to the tray, place another sheet of greaseproof paper and flatten with a spatula or back of a second tray. You want to be about 1/2 and inch thick.
Remove the top layer of greaseproof paper and using a blunt knife or bench scraper to divide the mixture into strips. Cut about halfway through. You want 8 strips altogether.
You can also add multiple lines across each strip for a more texture look.
Place in the oven and cook for 12-15 minutes until browned and cooked through. Optional: Grill (broil) for the final 5 minutes if you’d like the top to char up a little.
Remove from the oven, Slice the 8 strips all the way through and serve 2 strips per person. Note: the meat will have shrunk back, and there will be liquid on the tray. This is normal.
I like to add to flatbreads along with sliced red onion, crumbled feta and chopped cherry tomatoes. Drizzle on hot sauce and Greek yogurt or mayonnaise and serve.

4 flatbreads, Sliced red onion, Crumbled feta, Cherry tomatoes, Hot sauce, Greek yogurt or mayonnaise

Nutritional information is approximate, per serving.
-This includes flatbreads (at around 285 cals and 10.5g protein per flatbread). It does not include any other toppings.

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Trending Products