Learn how to make these trending sheet pan kofta kebabs with a few easy steps.
These quick and easy sheet pan kofta kebabs have become a staple in my household. They are versatile and perfect for weekly meal prep, allowing me to use different combinations of meats, herbs, and spices, depending on my mood. So far, my favorite is a ground beef and ground lamb mixture, followed by ground chicken and turkey. I will serve these shish kofta with turmeric rice, flatbread, onions, and a creamy feta-yogurt sauce. The flavor combination is outstanding!
Cooking Ground Lamb
Lamb adds a richflavor to kofta kebabs, but it can release a lot of fat, and the flavor can be overwhelming for some. If you enjoy lamb but are not fond of the heaviness, I recommend combining it with lean ground beef to balance the fat content and flavor. Try using a ratio of 1 1/2 pounds of lean ground beef to 1/2 pound of ground lamb. This combination will allow you to enjoy both meats by cutting the gaminess. However, if you enjoy the robust flavor of lamb, I recommend combining 1 pound of lamb with 1 pound of lean ground beef, as I have in this kofta recipe.
Kofta Kebab Ingredients
- 1 pound ground beef (90% lean)
- 1 pound ground lamb
- Italian parsley
- 1 small lemon
- 1 small shallot
- 2 cloves garlic
- Salt and black pepper
- Cumin powder
- Coriander powder
- Dried oregano
- Paprika (regular, not sweet or smoked)
- Red pepper flakes (or hot red chili powder)
How to Make Sheet Pan Kofta Kebabs
- Preheat oven to 375 degrees F.
- Combine the meat mixture: Combine the ground beef and lamb with all of the ingredients listed in the recipe.
- Form the Kebabs: Set the meat mixture on a parchment-lined 9″ X 13″ baking sheet, and press into an evenly distributed shape. See photo for reference. Cut the meat mixture 3/4 of the way through into individual koftas with a sharp knife. Make notches every inch or so with your finger (optional).
- In the oven: Bake, uncovered, for 25 minutes, or until the internal temperature of the kebabs reaches 165 degrees F.
- Serving: Remove the pan from the oven, and carefully transfer the kebabs to a large, clean cutting board. Cut into individual kofta and serve with pita, sliced onions, yogurt sauce, and rice.
- Leftover kofta kebabs: Store leftover kofta kebabs in an airtight container in the refrigerator for up to 4 days. Freeze for up to 6 weeks.
Sheet Pan Kofta Recipe Tips
- Choose the Right Meat Combinations: Use a blend of minced meat, typically beef and lamb, for extra flavor. Or use just ground chicken or turkey. This recipe is also great with ground venison, but it can be harder to source.
- Herbs and Spices: Use spices such as ground cumin, coriander, paprika, garlic powder, hot chili powder, and fresh herbs such as parsley or cilantro. Adjust the seasonings to suit your preference for spice tolerance.
- Marinate the meat: Let the meat mixture marinate in the refrigerator for 2-4 hours to enhance the flavor. Let it sit at room temperature for 30 minutes (no more) before pressing it into the baking sheet.
- Uniformity: When pressing the meat mixture, be mindful that it has a uniform shape and thickness for even cooking.
- Avoid overcooking: Keep a close eye on the cooking time! Overcooked kofta kebabs can become dry and overly firm. Cook until they reach an internal temperature of 160-165 F. You can broil them for a few minutes to achieve a nice sear on top.
More Recipes to Enjoy!
Sheet Pan Kofta Kebabs (Shish Kofta)
Equipment
- 1 9" x 13" Sheet pan
Ingredients
- 1 pound ground beef 90% lean
- 1 pound ground lamb
- 1 handful parsley, finely chopped
- 1 small lemon, juiced (about 2 tablespoons)
- 1 small shallot, peeled and finely diced
- 2 cloves garlic, minced (use more if preferred)
- 2 teaspoons salt
- 1 1/4 teaspoon black pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (or hot chili powder)
Instructions
- Preheat oven to 375 degrees F.
- Combine the ground beef and lamb with all of the ingredients listed in the recipe.
- Set the meat mixture on a parchment-lined 9″ X 13″ baking sheet, and press into an evenly distributed shape. See photo for reference.
- Cut the meat mixture 3/4 of the way through into individual koftas with a sharp knife. Make notches every inch or so with your finger (optional).
- Bake, uncovered, for 25 minutes, or until the internal temperature of the kebabs reaches 165 degrees F.
- Remove the pan from the oven, and carefully transfer the kebabs to a large, clean cutting board. Cut into individual kofta and serve with pita, sliced onions, yogurt sauce, and rice.
- Store leftover kofta kebabs in an airtight container in the refrigerator for up to 4 days. Freeze for up to 6 weeks.
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