Ingredients for Easy Oven-Baked Kebab Recipe
- 1 kg (about 2 lb) ground meat (usually beef or lamb)
- 1 dry onion
- 1 kapya pepper (red pointed pepper)
- 1 dessert spoon (about 2 tsp) red pepper paste (biber salçası)
- Half a bunch of parsley
- 2 garlic cloves
- 2 tomatoes
- 4 Charleston peppers (long mild green peppers)
- Half a tea glass (about 50 ml / 3 tbsp) vegetable oil
- 1 dessert spoon (about 2 tsp) salt
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon black pepper
- 1 dessert spoon (about 2 tsp) ground red pepper
- 6 lavash flatbreads, for wrapping
- 1 red onion, julienned, for serving
How to Make Easy Oven-Baked Kebab Recipe
Cut 1 dry onion into four or five pieces and place in a food processor. Add 2 garlic cloves. Cut 1 kapya pepper into four or five pieces and add to the food processor. Add half a bunch of parsley as well. Process the onion, kapya pepper, garlic, and parsley together.
Once all the ingredients are processed, transfer them to a fine-mesh strainer to drain the excess liquid. Squeeze the mixture by hand and place it into a bowl. Squeeze out all the liquid before adding to the bowl. (This step is necessary to prevent the kebab from releasing water during cooking.) If your food processor is small, you can process half the ingredients at a time, drain them, then process the other half.
Add 1 kg (about 2 lb) of ground meat to the bowl with the processed ingredients. Sprinkle in 1 dessert spoon (about 2 tsp) of salt, 1 teaspoon of Aleppo pepper flakes, 1 teaspoon of black pepper, and 1 dessert spoon (about 2 tsp) of ground red pepper. Add half a tea glass (about 50 ml / 3 tbsp) of vegetable oil.
Knead the mixture thoroughly until the ground meat absorbs all the other ingredients completely.
After kneading, transfer the mixture onto a baking tray lined with parchment paper. Spread the mixture evenly across the entire tray using your hands, pressing it out to cover the whole surface.
Use a dough cutter to neaten the edges and surface of the mixture. Once the ground meat mixture has a smooth, even consistency, cut it into six equal portions about two fingers thick. Use a crimped dough cutter to score a decorative pattern on top, then set the tray aside.
Line a small baking tray or oven-safe dish with parchment paper. Quarter 2 tomatoes and place them on the tray. Add 4 Charleston peppers to the tray as well. Drizzle oil over the vegetables using an oil dispenser and coat them well. (Alternatively, you can simply pour vegetable oil over the tomatoes and peppers.)
Place the kebab tray on an upper rack in the oven (not the very top). Place the pepper and tomato tray on the rack below it (not the very bottom).
Bake in a 180°C (350°F) oven until the kebabs are nicely browned. Once the peppers and tomatoes are also roasted, remove everything from the oven.
Lay one lavash flatbread on the counter. Place one portion of kebab inside and wrap it up tightly. Cut it in half and transfer to a serving plate.
Arrange some of the roasted peppers and tomatoes on the side of the serving plate. Add some julienned red onion as well. Repeat this process for the remaining 5 lavash flatbreads.
Serve the prepared kebabs hot. Enjoy!
Pro Tips
For a tender and flavorful kebab, use medium-fat ground meat or a lamb-beef blend. Lean meat may dry out during baking.
