15-Minute Prep Turkish Kebab (Soft, Juicy, Oven-Baked)

Ingredients

• 600 g Ground Beef (lean (about 80% lean) ground beef)
• 150 g Red Bell Pepper (frozen, roughly 1 cup, diced)
• 3 Green Bell Peppers (medium, diced)
• 150 g Tomato (frozen, roughly 1 cup, diced)
• 1 Onion (medium, diced)
• 2 cloves Garlic (minced)
• 1 tbsp Tomato Paste
• 1 tbsp Red Pepper Paste
• 1 tsp Salt
• 0.5 tsp Black Pepper (ground)
• 1 tsp Dried Thyme
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Cumin
• 0.5 tsp Dried Marjoram
• 3 tbsp Olive Oil (extra virgin)
• 2 tbsp Butter (cut into small pieces, can be frozen)
• 1 cup Coarse Bulgur Wheat (for pilaf)
• 2 tbsp Vermicelli Pasta (broken into small pieces)
• 3 cups Water (hot (mix of cold and hot water as described))

Instructions

1. Prepare Vegetables

   Dice the frozen red pepper, frozen tomato, green peppers, onion, and mince the garlic. Pulse everything in the food processor in short bursts until finely chopped but not pureed. If the mixture feels watery, squeeze gently to remove excess moisture.

   Time: PT5M

2. Combine Meat and Veggies

   In a large mixing bowl, add the ground beef, chopped vegetables, minced garlic, tomato paste, red pepper paste, all spices, and olive oil. Mix gently with your hands until just combined; avoid over‑kneading.

   Time: PT5M

3. Shape Kebabs

   Place the mixture on a lined baking sheet. Using wet hands, shape into 4 elongated kebab logs about 2 inches thick. Scatter small butter pieces on top of each kebab.

   Time: PT5M

4. Preheat Oven

   Set the oven to 190°C and allow it to fully preheat.

   Time: PT5M

   Temperature: 190°C

5. Bake Kebabs

   Transfer the baking sheet to the oven and bake for 30 minutes, turning once halfway through, until the kebabs are browned and the internal temperature reaches 71°C.

   Time: PT30M

   Temperature: 190°C

6. Toast Vermicelli

   While kebabs bake, melt 1 tbsp butter and 1 tbsp olive oil in a saucepan over medium heat. Add the broken vermicelli and stir until golden brown, about 3 minutes.

   Time: PT3M

7. Cook Bulgur Pilaf

   Add the coarse bulgur to the saucepan, stir briefly, then pour in 3 cups hot water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15‑20 minutes until the water is absorbed and bulgur is tender.

   Time: PT20M

8. Fluff Pilaf

   Remove the saucepan from heat, let it sit covered for 5 minutes, then fluff the bulgur with a fork.

   Time: PT5M

9. Plate and Serve

   Place a generous mound of bulgur pilaf on each plate, top with a baked kebab, and drizzle any pan juices. Serve with a simple seasonal salad or yogurt sauce if desired.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

30g

Carbohydrates

20g

Fat

8g

Fiber

2g