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

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Red Bell Pepper: Fresh Red Bell Pepper
• Instead of Green Bell Peppers: Any color bell peppers
• Instead of Tomato: Fresh Tomato, Canned Diced Tomatoes
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Tomato Paste: Tomato sauce (2 tbsp)
• Instead of Red Pepper Paste: Smoked paprika (1 tsp) + olive oil
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Dried Thyme: Dried Oregano
• Instead of Paprika: Smoked Paprika
• Instead of Cumin: Ground Coriander
• Instead of Dried Marjoram: Dried Oregano
• Instead of Olive Oil: Vegetable Oil
• Instead of Butter: Margarine
• Instead of Coarse Bulgur Wheat: Cracked Wheat, Couscous
• Instead of Vermicelli Pasta: Orzo
• Instead of Water: Chicken or vegetable broth

Equipment Needed

• Food Processor
• Baking Sheet
• Mixing Bowl
• Wide Spatula
• Saucepan
• Measuring Spoons
• Knife
• Cutting Board
• Oven

Critical Steps — Do Not Skip

• Prepare Vegetables
• Combine Meat and Veggies
• Bake Kebabs
• Cook Bulgur Pilaf

Chef Tips from the Video

• For an authentic flavor, add a pinch of sumac or a drizzle of pomegranate molasses to the kebab mixture.
• If you prefer a juicier kebab, incorporate 2 tbsp plain yogurt into the meat mixture before shaping.
• Toast the vermicelli until deep golden for a richer, nutty pilaf.
• Finish the kebabs with a squeeze of fresh lemon juice just before serving.

Troubleshooting

Storage

Refrigerator: Store kebabs and bulgur separately in airtight containers for up to 3 days.

Freezer: Raw kebab mixture can be frozen for up to 2 months; thaw before baking.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Mix the meat and vegetable blend up to 2 hours ahead and keep refrigerated; the flavors will meld.
• Shape the kebabs, place on a parchment‑lined tray, cover, and freeze; bake directly from frozen, adding 5‑10 extra minutes.
• Cook the bulgur pilaf a day ahead; reheat gently with a splash of water.

Frequently Asked Questions