Sheet Pan Beef Kofta
This sheet pan beef kofta recipe is an oven-ready twist on my classic kofta kebabs, no need to fire up the grill to make them!
Servings: 4
Ingredients
- 1 slice bread, toasted until browned
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 packed cups flat-leaf parsley leaves, chopped
- 1 1/2 pounds ground beef
- 1 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground sumac
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sweet Spanish paprika
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil, plus more for pan
To Serve:
- Pita Bread
- Tahini Sauce
- Tomato, sliced in wedges
- Red onion, sliced in wedges
- Fresh parsley sprigs
- Sumac
Instructions
- Get ready. Heat the oven to 425°F and position a rack in the center.
- Soak the bread. Put the toasted bread in a small bowl and cover with water. Soak until the bread is completely tender. Squeeze the bread well and drain all the water; the bread should crumble easily into small pieces.
- Make the kofte mixture. Crumble the bread intto a large mixing bowl and add the onion, garlic, parsley, ground beef, spices, and a big pinch of kosher salt and black pepper (about 3/4 teaspoon each). Drizzle in the olive oil. Using clean hands, mix and knead the meat mixture until well combined.
- Transfer the kofte to a pan. Line a quarter sheet pan with foil. Transfer the meat mixture to the pan and spread it evenly into about 1/2-inch thick layer. Use a butter knife or the edge of a spatula to score the meat mixture, all the way to the bottom of the pan, into 1-inch strips and drizzle with extra virgin olive oil.
- Bake the kofte. Bake on the center rack for about 10 to 15 minutes or until the meat is fully cooked. For a little char, transfer the meat to the top rack and broil briefly, about 3 minutes or so.
- Finish and serve. Use a spatula to separate each kofta from the ones next to it and place in a round of pita bread. Add tomato, red onion, and sprigs of fresh parsley. Drizzle with tahini sauce and sprinkle with sumac.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Once cooled, transfer the cooked kofta to an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy, reheat gently in a skillet or in the oven until warmed through—you can even tuck them into pita or serve over rice for an easy next-day meal.
Nutrition
Calories: 374.9kcal | Carbohydrates: 8.5g | Protein: 35.8g | Fat: 21.4g | Saturated Fat: 7.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 10.1g | Trans Fat: 1.1g | Cholesterol: 110.6mg | Sodium: 155.8mg | Potassium: 704.4mg | Fiber: 1.7g | Sugar: 1.8g | Vitamin A: 1432.9IU | Vitamin C: 22mg | Calcium: 65.6mg | Iron: 5.2mg
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