Andy’s Sheet Pan Beef Kebab Recipe

• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 lbs lean ground beef

3 cloves garlic, minced

1/2 small red onion, diced

1 cup chopped parsley

1 tbsp cumin

1 tbsp coriander

1 tbsp smoked paprika

1 tsp cinnamon

1 tsp garlic powder

2 tsp salt

Pepper to taste

Store-bought tzatziki

Chopped cucumber

Red onions (soaked in lemon juice)

Feta

Chopped fresh mint

Greek style pita bread

Directions

Preheat your oven to 450°F. Line a sheet pan with parchment paper.

In a large bowl, mix together all of the beef kebab ingredients until fully combined. Use your hands to really work the mixture so it’s uniform and well-seasoned.

Transfer the beef mixture onto the lined sheet pan and press it into an even rectangle — aim for about 3/4 inch thick. You want it thick enough to hold its shape but not so thick that it won’t cook through evenly.

Using a sharp knife or bench scraper, slice the beef mixture into long kebab-style strips, about 1–1½ inches wide. No need to separate them — they’ll bake and pull apart easily after.

Bake for 15–16 minutes, or until the kebabs are fully cooked through.

For a crispier finish, switch the oven to broil on high for the last 1–2 minutes. Keep a close eye so they don’t burn

Serve hot with pita, tzatziki, and your favourite fresh toppings like cucumber, feta, mint, and pickled red onion.

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