Shared recipe

Sheet Pan Doner Kebab

4 servings5 / 5MediterraneanHigh ProteinSheet PanDinner

Beef and lamb kofta roasted beside red onion rounds and cherry tomatoes with olive oil, sumac and lemon, served in warm pita with garlic yogurt and chili oil. One dish, 20 minutes in the oven.

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Time

Prep: 15min
Cook: 20min
Total: 35min

Nutrition

per serving

Calories: 650
Protein: 35g
Carbs: 40g
Fat: 37g

One serving: 2 patties with vegetables and 1 pita

Instructions

Assembly

Preheat the oven to 450F (230C).
Slice the red onions into rounds about a third of an inch thick and lay them in an oval baking dish in a shingled row along one long side, following the curve of the rim.
Mix the beef and lamb with the grated onion, garlic, parsley, cumin, paprika, salt and pepper and shape into eight oval kofta patties. Lay them along the opposite side of the dish in a row that mirrors the onion.
Halve the cherry tomatoes and pack them cut side up into the channel between the onion and the kofta so the dish is full.
Drizzle the olive oil over everything, dust with the sumac and oregano, and squeeze half the lemon over. Tuck the lemon wedges in at one end.

Roast and Serve

Roast for 20 minutes until the kofta are browned and crusted, the onion has softened and charred at the edges and the tomatoes have blistered.
While it roasts, stir the grated garlic and a squeeze of lemon into the yogurt.
Warm the pita, fill each with two kofta and some of the onion and tomatoes, spoon the garlic yogurt over, drizzle with chili oil and scatter parsley.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Grate the onion using a box grater and squeeze out excess liquid with a paper towel; this prevents the patties from becoming mushy and ensures better browning.

Tip 2 of 3

For the best texture, mix the meat and spices by hand, but do not overwork it, which can make the kofta tough.

Tip 3 of 3

To make the chili oil quickly, bloom a teaspoon of Aleppo pepper or crushed red pepper in 2 tablespoons of warm olive oil.

Source

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