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Super Easy Kebab Recipe [Made in the OVEN!]
- Category: Popular |
I love a good kebab – but they’re often loaded with calories and cost a small fortune. This is my super simple, budget-friendly version you can whip up at home, perfect for the whole family.
COOKING TIME
30 mins
DIFFICULTY
simple
What kind of kebab works best in the oven?
Chicken thigh, lamb shoulder, or minced meat shaped into kofta all roast beautifully. Chicken breast works too—just don’t overcook it. This is a genuinely easy recipe for a midweek fakeaway.
Do I need skewers, or can I make a traybake?
Either. Thread onto metal/soaked wooden skewers for that kebab look, or spread everything on a lined tray for a low-effort traybake. Same flavour, less faff.
What temperature should I use?
200°C fan (220°C conventional) is the sweet spot. You’ll get caramelised edges without drying things out.
How long do oven kebabs take?
Chicken thigh chunks: ~18–22 minutes
Chicken breast chunks: ~14–18 minutes
Lamb chunks: ~15–20 minutes (medium)
Beef/lamb kofta: ~12–16 minutes
Always check it’s cooked through and resting juices run clear.
Can I make it spicy or mild?
Absolutely. Dial chilli up or down, and swap paprika for smoked paprika if you fancy a BBQ note without the barbecue.
What should I serve with oven kebabs?
Warm flatbreads or pittas, shredded lettuce, tomato, red onion, gherkins, and a quick sauce—garlic yoghurt, tahini lemon, or a chilli sauce. Chips or rice on the side if you’re going full fakeaway.
Do I need a grill for the char?
Nope. High heat plus a final 1–2 minute blast under the oven grill gives you lovely caramelised edges.
Any healthier swaps?
Use low-fat yoghurt, lean meat, and load up on veg. Serve with wholemeal pittas and a big salad. Still an easy recipe, still full of flavour.
Can I freeze them?
Freeze raw, marinated meat or kofta for up to 3 months. Defrost in the fridge overnight, then cook as normal. Cooked kebab also freezes well; reheat until piping hot.
Method
Step 1
Grate the onion and place it in a large mixing bowl with the mince, parsley, chilli, and all the herbs and spices. Season well with salt and pepper, then mix for 2–3 minutes.Â
Step 2
Transfer the mixture to a lined baking tray, pressing it down evenly into a flat rectangle with clean, sharp edges. Using a knife, score the meat into strips about 2–3 cm wide.Â
Step 3
Bake in a preheated oven at 200°C for around 30 minutes, or until cooked through. Â
Step 4
While the kebabs are cooking, prepare your yogurt by mixing the Greek yoghurt, garlic, lemon juice, and sea salt in a small bowl. Â
Step 5
Once the mince is cooked, slice the kebab strips along the scored lines. Serve in warm flatbreads with garlic yoghurt, parsley, pickled red onion, and tomato.Â
Ingredients
1 kg ground mince or lamb mince Â
1 brown onion, gratedÂ
1 tbsp freshly minced garlic Â
1 tbsp ground cumin Â
1 tbsp ground coriander Â
1 tbsp sweet paprika Â
1 tsp chilli flakes (optional)Â Â
Salt and pepper Â
ÂĽ tsp cracked black pepper Â
3 tbsp finely chopped flat-leaf parsley Â
½ tsp bicarbonate of soda Â
2 tbsp olive oil, for brushing Â
Garlic yogurt: Â
300g Greek yogurt Â
½ tsp freshly minced garlic Â
1½ tbsp lemon juice Â
½ tsp sea salt flakes Â
To serve:Â
4–6 flatbreads or pitaÂ
2 large tomatoes, sliced into thin wedges or rounds Â
Handful of chopped fresh flat-leaf parsley Â
Pickled red onionÂ
