The sheet-pan kebab that took over TikTok, plus a light smoke to lift it into “how did you do that” territory. No skewers, no barbecue drama — one tray, twenty minutes.
Serves 4 · Prep 10 min · Cook 20 min
For the kebabs
- 1 kg ground beef (85/15 works, don't go leaner)
- 1 medium onion, grated (yes, on the box grater)
- 4 garlic cloves, crushed
- 2 tsp smoked paprika (this is where the “smoke” comes from)
- 2 tsp cumin, ground
- 1 tsp coriander, ground
- 1 tsp salt
- ½ tsp black pepper
- Big handful of parsley, chopped
- 1 tsp bicarb of soda (the tenderiser trick)
- 1 tbsp olive oil
To serve
- 4 large flatbreads
- 1 cup thick yoghurt with 1 crushed garlic clove and a squeeze of lemon
- Sliced tomato, cucumber, red onion
- Hot sauce or harissa (optional)
Method
- Preheat oven to 220°C fan / 240°C conventional. Line a sheet pan with baking paper.
- In a large bowl, mix the beef with the grated onion, garlic, spices, parsley, and bicarb. Mix hard for a full minute — you're stretching the proteins so the kebab holds together.
- Tip the mix onto the sheet pan and press it out into a rough 30 x 40 cm rectangle. Score deep lines with a butter knife to divide into 12 finger-sized kebabs (they'll break apart cleanly later). Brush with olive oil.
- Bake 15 minutes. Flick the grill/broiler on for the last 3 minutes to blister the top.
- Rest 5 minutes. Break along the score lines.
- Serve wrapped in flatbread with everything else, or piled on a board with dips.
Present it board-style
Kebabs, breads, dips, salads — all on one long wooden board is the move. The Bamboo Chopping Board doubles perfectly as a share board once it's cleaned off.