Sheet Pan Beef Kebabs | Easy Oven-Baked Iftar Dinner with Rice & Salad
415kcal
Ingredients
For the Beef Kebab
- 1 lb Ground beef use 80/20 beef
- 1/2 whole Onion grated and water strained
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Sumac
- 1/2 tbsp Ghee
- 1/2 tsp Saffron
- 1/2 tsp Sugar
- 1 cup Water
Method
- Start by making your Saffron Water. Grind up the saffron
- Then add the sugar and hot but not boiling water and give it a good mix
- Grate the onion then squeeze with a cloth to get rid of any liquid
- In a bowl, add the grated squeezed onion, salt, pepper, sumac, 1 tbsp of the saffron water, and ghee.
- Next, add your 80/20 ground beef. Mix together well using kneading like motions. You know it's ready when the meat leaves a film on the side of the bowl
- Transfer the seasoned ground beef to a sheet pan and flatten to about 1/2 inch in thickness
- Using a stainless steel scraper/cutter, make the indents into the flattened beef, making the vertical cuts of each beef kebab, then the horizontal indents to create the grooves
- Preheat your oven to 425 F for 12 minutes then broil on high in the last minute
- Serve your kebab with basmati rice, lemon, tomato/cucumber salad, roasted tomato, and even some red onion mixed with lemon and sumac. You can brush your kebab with saffron butter mixture too!
Notes
- Nutrition values are estimates and do not include rice or sides
- For the juiciest kebabs, use ground beef with some fat (80/20 works best). Lean beef can turn dry in the oven.
- If you don’t have saffron, you can skip it, but it adds a beautiful aroma and authentic Persian flavor.
- Make sure the beef is spread evenly on the sheet pan so it cooks at the same rate and browns properly.
- These kebabs cook quickly, so avoid overbaking or they may dry out. Check them around the 12-minute mark.
- Serve with basmati rice, fresh salad, roasted tomatoes, and lemon for a balanced and traditional-style meal.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or pan.