A COZY, FLAVOR-PACKED EASY TO MAKE DINNR YOU'LL WANT ON REPEAT!
Juicy, herby kebabs baked to perfection, paired with a bright, lemony salad and creamy tahini. A Middle Eastern-inspired meal that’s healthy, quick, and full of flavor.
If there’s one meal that never fails to satisfy, it’s a good kebab. The combination of juicy spiced meat, fresh herbs, and tangy dressing feels like a warm hug, and this Sheet Pan Kebab brings all that comfort straight from your oven, no grill required.
This is my version of the viral recipe that I started making on a busy weeknight when I wanted something that tastes like a weekend meal but doesn’t require hours in the kitchen. Everything comes together in under 40 minutes, and the result is restaurant-level flavor with minimal effort (and dishes!). Best part is my kids. loved the kebabs too!
A Better-for-You Twist on a Classic
Traditional kebabs are typically grilled and can sometimes rely on heavy oils or fillers. This version skips all that. By blending fresh parsley, onion, red pepper, and garlic straight into the mix, you get natural moisture and flavor that keeps the meat juicy without extra fat.
You can use any ground meat, beef, lamb, chicken, or turkey, and it works beautifully with the spices. The salad adds freshness and brightness, while the tahini brings that creamy, nutty finish without any dairy. Everything here is gluten-free, refined sugar-free, and packed with real ingredients — proof that clean eating doesn’t mean boring food.
What Makes It Special
This recipe takes inspiration from Middle Eastern street food; think juicy koftas, lemony salads, and velvety tahini, but makes it weeknight-friendly. By baking everything on a sheet pan, you still get that golden, caramelized crust without needing a grill or skewers.
The secret to perfect texture? Straining the blended veggies well before mixing them into the meat. It keeps the kebabs firm and prevents extra moisture from making them soggy.
Pro Tips for the Best Kebabs
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train well: Removing extra liquid from the veggie blend ensures the kebabs stay juicy, not soggy.
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Use cold meat: Slightly chilled ground meat mixes better and holds shape while baking.
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Don’t skip the broil: It’s what gives the kebabs their golden, crispy edges and smoky flavor.
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Make ahead: The meat mixture can be prepped the night before and refrigerated until ready to bake.
Serving Suggestions
These kebabs are delicious served with warm rice, quinoa, or cauliflower rice for a lighter option. You can also wrap them in lettuce leaves or my grain-free roti, hand-held version.
Storage Tips
Leftover kebabs can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven until warmed through. The tahini sauce and salad are best enjoyed fresh, but the tahini will keep well in the fridge for up to 5 days, just whisk again before serving.
This recipe is more than just a meal, it’s a beautiful mix of color, texture, and flavor that brings the warmth of Middle Eastern kitchens straight to your table. Whether you’re cooking for your family or meal-prepping for the week, these sheet pan kebabs are a reminder that nourishing food can be simple, vibrant, and full of joy.
Sheet Pan Kebab with Tomato-Parsley Salad & Creamy Tahini Sauce
Simple, flavor-packed meals that hits all the right notes
INGREDIENTS
- 1 lb (500 g) ground meat — beef, lamb, chicken, or turkey
- 1 bunch parsley, roughly chopped
- 1 large onion, quartered
- 3 garlic cloves, peeled
- 1 fresh chili (optional)
- ¼ cup tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp turmeric
1½ cups cherry tomatoes, halved (or 2 large ripe tomatoes cut into wedges)
1 large onion, thinly sliced
1 bunch parsley, finely chopped
Juice of 1 lemon
2 Tbsp olive oil
1 tsp salt
1½ tsp sumac
½ cup tahini (sesame paste)
½ cup ice-cold water (more if needed for consistency)
Juice of ½ lemon
½ tsp salt
INSTRUCTIONS
Preheat the oven to 425°F (220°C) and lightly grease a sheet pan with oil or line it with parchment.
In a food processor, blend parsley, onion, garlic, and chili (if using) until finely minced.
Transfer to a strainer or cheesecloth and squeeze out as much liquid as possible.
In a large bowl, combine the ground meat, strained vegetable mix, tomato paste, salt, pepper, paprika, cumin, and turmeric. Mix until everything is evenly combined.
Spread the mixture onto the sheet pan about ½ inch thick. Score into strips or squares with a knife or bench scaper.
Bake for 15 minutes, then broil for 3–5 minutes until browned and slightly crisp on top.
While the kebabs cook, prepare the salad: combine tomatoes, onion, and parsley in a bowl. Add lemon juice, olive oil, salt, and sumac. Toss well and set aside.
To make the tahini sauce, whisk tahini, lemon juice, salt, and cold water together until smooth and creamy. Add more water if needed for consistency.
Serve the kebabs warm with the tomato-parsley salad and a drizzle of tahini sauce.
