Name: Sheet-Pan Beef Kebabs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 500g lean beef mince (ideally 5–12% fat); 1 small red onion, very finely chopped; 2 garlic cloves, crushed; ½ tsp salt; ½ tsp black pepper; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp chilli flakes, or to taste; 1 tsp dried oregano; 1 tsp dried parsley, or 2 tbsp finely chopped fresh parsley; Oil spray, as needed; 4 flatbreads, warmed to serve; ½ red onion, thinly sliced, to serve; 75g feta, crumbled, to serve; 150g cherry tomatoes, halved or quartered, to serve; 4 tbsp Greek yoghurt or mayonnaise, to serve; Hot sauce, to serve

Method

10 mins prep15 mins cook25 mins total

Heat the oven to 200°C fan / 220°C conventional. Line a 33 × 23cm baking tray with baking paper and lightly spray it with oil.
Put the beef mince, finely chopped onion, garlic, salt, black pepper, smoked paprika, cumin, chilli flakes, oregano and parsley into a bowl. Mix until evenly combined, taking care not to compact the mixture more than necessary.
Transfer the mixture to the tray. Cover with a second sheet of baking paper and press the beef into an even layer about 1–1.5cm thick. Remove the top sheet, then score the meat into eight long strips, cutting about halfway through.
Bake for 12–15 minutes, until browned and completely cooked through. The beef will shrink and some juices may collect on the tray; this is normal. For darker edges, finish briefly under a hot grill, keeping the baking paper away from direct heat.
Cut fully through the scored lines. Warm the flatbreads and fill each with two kebab strips, sliced red onion, feta and tomatoes. Add yoghurt or mayonnaise and hot sauce, then serve straight away.