Sheet Pan Kabobs
Sheet Pan Kabobs is a easy Middle Eastern recipe that serves 4. 150 calories per serving. Recipe by Feelgoodfoodie on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $7.07 total, $1.77 per serving
Ingredients
- 1 pound Ground Beef (80% lean, preferably freshly ground)
- 1 medium Yellow Onion (Finely diced)
- 0.25 cup Fresh Parsley (Packed, finely chopped)
- 2 cloves Garlic (Minced)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Paprika (Smoked paprika optional for extra depth)
- 0.5 tsp Ground Black Pepper
- 1 tsp Salt
- 1 tbsp Olive Oil (Extra-virgin, for mixing and brushing)
- 0.25 tsp Red Pepper Flakes (Optional for heat)
Instructions
Prep the aromatics
Dice the onion finely, mince the garlic, and chop the parsley. Set aside in a small bowl.
Time: PT5M
Combine meat and seasonings
In a large mixing bowl, add the ground beef, diced onion, minced garlic, chopped parsley, cumin, coriander, paprika, black pepper, salt, red pepper flakes (if using), and olive oil. Mix with hands until just combined; avoid over‑mixing.
Time: PT5M
Press mixture onto sheet pan
Line the sheet pan with parchment paper. Transfer the meat mixture onto the pan and press it into an even, rectangular slab about 1‑inch thick using your hands or a flat spatula.
Time: PT2M
Portion into kebabs
Using a sharp knife, cut the slab into eight equal rectangles (approximately 3‑inch wide). Transfer each piece onto a plate; they will hold their shape during baking.
Time: PT2M
Bake the kebabs
Place the sheet pan on the bottom rack of a pre‑heated oven at 425°F. Bake for 10 minutes.
Time: PT10M
Temperature: 425°F
Finish under the broiler
Switch the oven to broil on high and move the pan to the top rack. Broil for 2 minutes, watching closely, until the tops are browned and slightly crisp.
Time: PT2M
Temperature: Broil
Rest and serve
Remove the pan from the oven, let the kebabs rest for 1 minute, then serve hot in pita, on a sandwich roll, or with a side salad.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 10g
- Carbohydrates
- 2g
- Fat
- 10g
- Fiber
- 0.5g
Dietary info: Gluten-Free, High-Protein, Low-Carb
Ingredient Substitutions
- Instead of Ground Beef: Ground Lamb, Ground Turkey, Ground Chicken
- Instead of Yellow Onion: White Onion, Shallots
- Instead of Fresh Parsley: Cilantro, Dried Parsley (use 1 tbsp)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Ground Cumin: Ground Coriander
- Instead of Ground Coriander: Ground Cumin
- Instead of Paprika: Chili powder, Regular paprika
- Instead of Ground Black Pepper: White pepper
- Instead of Salt: Kosher salt (1.5 tsp), Sea salt
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Red Pepper Flakes: Cayenne pepper (pinch), Hot paprika
Equipment Needed
- Large Mixing Bowl
- Chef's Knife
- Cutting Board
- Sheet Pan (13x18 inch)
- Parchment Paper (optional)
- Oven
- Oven Mitts
- Measuring Spoons
Critical Steps — Do Not Skip
- Mix meat and seasonings thoroughly without over‑mixing.
- Press the mixture evenly onto the sheet pan to ensure uniform cooking.
- Broil at the end to develop a caramelized crust without burning.
Chef Tips from the Video
- Chill the meat mixture for 10 minutes before pressing; it makes slicing cleaner.
- Brush the top lightly with olive oil before broiling for extra crispness.
- Serve with tzatziki, pickled onions, or a simple cucumber‑tomato salad for a complete meal.
Troubleshooting
Kebabs fall apart when cutting or after baking.
Press the mixture firmly and chill the pan for 5 minutes before slicing. You can also add an extra egg or 1 tbsp breadcrumbs to bind, but this changes texture.
Kebabs are undercooked in the center.
Ensure the oven is fully preheated to 425°F and bake the full 10 minutes. Use a meat thermometer; internal temperature should reach 160°F for beef.
Top becomes too dark before the interior is cooked.
Move the pan to a lower rack during the bake stage and only broil for the final 2 minutes.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.
Freezer: Freeze raw, pressed kebab slab (wrapped tightly) for up to 2 months; thaw before baking.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Mix the meat and spices up to 24 hours ahead and keep refrigerated; the flavors will deepen.
- Press the raw mixture onto a lined sheet pan, cover tightly, and freeze; bake directly from frozen, adding 3‑4 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of kebabs in Middle Eastern cuisine?
Kebabs have been a staple of Middle Eastern cooking for centuries, originating as a way to grill seasoned meat over open fire. They symbolize hospitality and are commonly served at gatherings, street stalls, and family meals across the region.
What are the traditional regional variations of kebabs in Middle Eastern cuisine?
Regional variations include Turkish şiş kebab (skewered cubes), Persian koobideh (ground meat on flat skewers), Lebanese kafta (spiced ground meat with pine nuts), and Greek souvlaki. Each version uses local spices and herbs, but the core concept of seasoned meat remains consistent.
How is kebab traditionally served in the Levant region?
In the Levant, kebabs are often served on warm pita bread with fresh herbs, sliced onions, tomatoes, and a drizzle of tahini or garlic sauce. They are also accompanied by rice or tabbouleh as part of a mezze spread.
What occasions or celebrations feature kebabs in Middle Eastern culture?
Kebabs are popular at family gatherings, Ramadan iftars, outdoor picnics, and festive celebrations such as Eid al‑Fitr and Eid al‑Adha, where grilling outdoors brings people together.
What makes this sheet‑pan kebab recipe special compared to traditional grilled kebabs?
This recipe adapts the classic kebab to an indoor sheet‑pan method, allowing you to achieve a juicy interior and a caramelized crust without a grill. It’s ideal for cold weather when outdoor grilling isn’t practical.
What are the most common mistakes to avoid when making sheet‑pan kebabs from Feelgoodfoodie?
Common mistakes include over‑mixing the meat (which makes it tough), pressing the slab too thin (causing it to dry out), and broiling for too long (which burns the top). Follow the critical points and watch the broiler closely.
Why does this Feelgoodfoodie kebab recipe bake at 425°F before broiling instead of grilling directly?
Baking at 425°F cooks the kebabs evenly through the center while keeping them moist. The final broil adds the traditional char and caramelization that you would get from a grill, all without needing outdoor equipment.
Can I make these kebabs ahead of time and how should I store them?
Yes, you can mix the meat and spices up to 24 hours ahead and keep refrigerated, or press the raw slab onto a lined pan, wrap tightly, and freeze for up to two months. Bake from frozen, adding a few extra minutes.
What texture and appearance should I look for when the kebabs are done?
The kebabs should be firm to the touch, with a deep golden‑brown crust on top and an internal temperature of 160°F. When sliced, the interior should be pink‑red but not raw.
What does the YouTube channel Feelgoodfoodie specialize in?
Feelgoodfoodie focuses on approachable, comfort‑food recipes that can be made quickly at home, often adapting classic dishes for modern kitchens and seasonal constraints.
How does the YouTube channel Feelgoodfoodie’s approach to Middle Eastern cooking differ from other cooking channels?
Feelgoodfoodie emphasizes simple, equipment‑light techniques—like the sheet‑pan method—so viewers can enjoy authentic flavors without needing a grill or specialty tools, unlike many channels that rely on traditional outdoor cooking setups.
Last updated: September 6, 2026
