Oven Baked Kebabs: Halal Beef Strips
These oven baked kebabs are a Middle Eastern inspired dinner using lean ground beef mixed with fresh flat-leaf parsley, grated onion, and minced garlic. You combine these with cumin, coriander, smoked paprika, and cinnamon to create a savoury, aromatic profile. The result is a juicy beef slab that you slice into strips and serve on warm pita with cool tzatziki, sliced cucumber, red onion, and crumbled feta.
You must mix the meat by hand until just combined to keep the kebabs tender; over-mixing toughens the meat. Use a meat thermometer to ensure the internal temperature reaches 70°C (160°F) for a safe and consistent cook. Finally, let the meat sit for 5 minutes after removing it from the 230°C (450°F) oven. This resting period allows the juices to redistribute and the surface colour to deepen before you slice the beef.
Oven Baked Kebabs: Halal Beef Strips
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 230°C (450°F). Line a 30 cm x 20 cm sheet pan with parchment paper and spray it lightly with olive oil. This prevents the meat from sticking to the pan.
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Mix the beef
Combine the lean ground beef, chopped parsley, grated onion, and minced garlic in a large mixing bowl. Add the cumin, coriander, smoked paprika, cinnamon, salt and black pepper. Stir until the spices coat the meat evenly.
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Bind the mixture
Drizzle in the olive oil and mix by hand until just combined. Do not over-mix the meat. Keeping the mixture light ensures the finished kebabs stay tender.
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Shape the slab
Press the meat onto a flat, greased surface into a 15 cm x 10 cm rectangle. Keep the thickness at 1 cm and smooth the top with a spoon. Transfer the slab to your prepared sheet pan.
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Bake and flip
Bake the meat for 12 minutes. Flip each side with a spatula and bake for another 3 minutes. Use a meat thermometer to ensure the internal temperature reaches 70°C (160°F).
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Rest and slice
Let the kebabs sit on the pan for 5 minutes. This resting period lets the juices redistribute and the surface colour deepen. Slice the slab into 1 cm thick strips on a cutting board.
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Assemble the plates
Place the hot strips on warmed flatbread. Top with tzatziki, sliced cucumber, red onion rings and crumbled feta. Garnish with fresh parsley and lemon juice for a bright finish.
Press the meat into a uniform rectangle to ensure it cooks evenly. If the slab cracks during shaping, refold the edges immediately and bake for a few extra minutes. Use a silicone mat or parchment paper to stop the meat from sticking and to keep the paper from lifting.
What to serve with it
Serve these hot strips on warm pita with tzatziki and crumbled feta. Pair the meal with a crisp Greek salad containing cucumbers, tomatoes, and olives. A side of couscous salad tossed with cherry tomatoes and lemon dressing also complements the aromatic spices of the beef.
Storing and reheating
Refrigerate leftovers at 4°C for up to 4 days in an airtight container. Reheat them in a microwave or a hot oven. You can freeze the cooked kebabs for up to 4 months and reheat them in a 200°C (390°F) oven until they are warmed through.
Nutrition per serving
- Calories
- 480
- Protein
- 38.5 g
- Carbs
- 22.0 g
- Fat
- 26.5 g
- Fiber
- 3.2 g
- Sugar
- 5.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How long do you cook kebabs in the oven?
Cook them for 15 minutes in total. Bake the meat slab for 12 minutes, flip the pieces, and bake for another 3 minutes until the internal temperature reaches 70°C (160°F).
How do you cook kebabs in the oven?
Press the seasoned meat into a rectangle on a lined sheet pan. Bake at 230°C (450°F), flip once, and then slice the cooked slab into strips after resting for 5 minutes.
How long to cook kebabs in the oven at 400 degrees?
This recipe requires a higher temperature of 230°C (450°F) to brown the meat. If using 200°C (400°F), you must increase the cooking time to ensure the centre reaches 70°C (160°F).
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
