Sheet pan beef kebab is going to be your favourite way to make beef kebab! It’s so flavourful, juicy, and easy to make, with everything cooked together on one pan. The seasoned ground meat and roasted vegetables come together to make the most delicious beef kebab sandwiches. It’s a quick, easy, and satisfying meal that’s perfect for busy weeknights. The secret to keeping the kebab juicy and full of flavour is using ground meat with a little fat in it. I love mixing ground beef with ground lamb for even more flavour!
Sheet pan beef kebab ingredients
For the beef kebab
Ground beef: The base of the kebab. I prefer mixing half ground beef and half ground lamb for extra flavour and juiciness. Choose meat with some fat to help keep the kebab from drying out.
Parsley: Adds freshness, colour, and flavour to the meat mixture.
Onion: Finely chopped onion adds moisture and flavour to the kebab.
Seven spice: A delicious blend of spices that gives the meat its warm, savoury, Middle Eastern flavour.
Salt: Enhances the flavour of the meat and brings all the seasonings together.
Black pepper: Adds a little warmth and a subtle peppery taste.
For the vegetables
Onion: Roasted onion becomes sweet and tender, making it a perfect addition to the kebab sandwich.
Sweet peppers: Add colour, sweetness, and a delicious roasted flavour.
Mushrooms: Become tender and savoury as they roast alongside the meat.
Tomatoes: Cherry tomatoes or thick tomato slices add juiciness and a lovely burst of flavour.
Salt and black pepper: Season the vegetables and bring out their natural flavours.
Olive oil: Helps the vegetables roast beautifully and adds flavour.
How to make sheet pan beef kebab?
Step 1: Prepare the meat mixture
In a large bowl, combine the ground beef, chopped parsley, finely chopped onion, seven spice, salt, and black pepper. Mix everything together until well combined.
Step 2: Shape the kebab
Spread the meat mixture evenly over one half of a large baking sheet, pressing it into an even layer. Using a knife, make long cuts through the meat to create the shape of long kebabs, but don’t cut all the way through.
Step 3: Add the vegetables
On the other half of the baking sheet, arrange the onion cut into thick strips, sweet peppers, thickly sliced mushrooms, and cherry tomatoes or thick tomato slices.
Step 4: Season everything
Sprinkle salt and black pepper over the vegetables, then drizzle olive oil over the vegetables and meat.
Step 5: Bake the kebab
Preheat your oven to 450°F. Bake for about 25 minutes, or until the meat is fully cooked. If there is a lot of liquid in the pan, carefully drain it into a heat-safe bowl and save it for dipping your sandwich if you’d like.
Step 6: Broil until browned
Return the pan to the oven and broil for about 5 minutes, keeping a close eye on it until the meat and vegetables are nicely browned. Make sure the ground meat reaches an internal temperature of 160°F (71°C).
Step 7: Assemble your sandwiches
Once everything is ready, it’s time to make your sandwiches! I love using buns, spreading mayonnaise inside, and adding the beef kebab, roasted vegetables, and crispy fries. Close the bun and cut it in half. You can toast the buns before assembling or toast the finished sandwiches for extra crispiness.
How to serve sheet pan beef kebab?
One of my favourite things about this recipe is how many different ways you can serve it!
1. Beef Kebab Sandwiches
My favourite way to enjoy this recipe! Spread mayonnaise inside a bun, add the beef kebab and roasted vegetables, then tuck in some crispy fries. Toast the bun if you like, and serve while everything is hot.
2. Pita Bread with Hummus
Spread hummus inside warm pita bread, add the kebab and roasted vegetables, and finish with pickles or your favourite sauce for a delicious Middle Eastern-inspired sandwich.
3. Beef Kebab Rice Bowls
Serve the kebab and roasted vegetables over a bed of fluffy rice, with a side of fresh salad and hummus. It’s a great option if you prefer a meal without bread.
4. Loaded Kebab Sandwiches
Make your sandwich extra delicious by adding crispy fries, pickles, and your favourite sauce. Garlic sauce, tahini sauce, or mayonnaise all work beautifully.
Frequently asked questions
Can I use only ground beef instead of mixing beef and lamb?
Absolutely! You can use all ground beef. I recommend choosing ground beef with some fat to help keep the kebab juicy and flavourful.
Why is my beef kebab dry?
Using very lean ground meat can make the kebab dry. Meat with a little more fat helps keep it moist. Also, avoid overcooking it, and check that it reaches the recommended internal temperature.
Can I use different vegetables?
Yes! You can use your favourite roasting vegetables, such as zucchini, mushrooms, onions, sweet peppers, and tomatoes. Cut them into similar-sized pieces so they cook more evenly.
Can I make this recipe ahead of time?
You can prepare the meat mixture and chop the vegetables ahead of time. Store them separately in the refrigerator until you’re ready to assemble and bake.
What can I serve with beef kebab besides sandwiches?
You can serve it over rice, with pita bread, hummus, fresh salad, pickles, or roasted potatoes. It’s also delicious on its own as a meat-and-vegetable dinner.
Can I use the liquid left in the pan?
Yes! The pan juices are full of flavour. Carefully pour them into a heat-safe bowl and serve them on the side for dipping. Make sure the juices are thoroughly cooked and handled safely.
How do I store leftovers?
Allow the meat and vegetables to cool, then refrigerate them in an airtight container for 3–4 days. Reheat until steaming hot. Store the bread and fries separately so they don’t become soggy.
Can I freeze the cooked beef kebab?
Yes. Let the cooked meat cool, then freeze it in an airtight, freezer-safe container for up to 2–3 months for best quality. Thaw it in the refrigerator before reheating. The vegetables may soften after freezing.
Tips and Tricks
Use meat with some fat: This is my biggest tip for juicy, flavourful kebab. A mixture of ground beef and ground lamb is especially delicious.
Don’t make the meat layer too thick: Spread the mixture evenly so it cooks through in the allotted time.
Make shallow kebab cuts: Cut long lines into the meat without cutting all the way through. This makes it easy to separate the kebab portions after baking.
Cut the vegetables thickly: Thicker pieces are less likely to become too soft while the meat cooks.
Don’t skip the broiling: Broiling at the end helps give the meat and vegetables a beautifully browned finish. Watch carefully to prevent burning.
Save the pan juices: They’re delicious for dipping your sandwich or drizzling over rice.
Toast your buns: Toasting adds a little crunch and helps prevent the bread from becoming soggy.
Add fries to your sandwich: If you haven’t tried fries inside your beef kebab sandwich, you should! They add the perfect crunch and make the sandwich extra satisfying.
Adjust the seasoning: Taste and adjust the seasoning of your meat mixture before spreading it onto the pan, if desired, by cooking a small piece first.
Enjoy this easy sheet pan beef kebab with your favourite bread, sauces, and sides. It’s a simple way to make a flavour-packed meal that everyone can customize!
Howto store sheet pan beef kebab?
Refrigerator: Allow the cooked beef kebab and vegetables to cool, then store them in an airtight container in the refrigerator for 3–4 days.
Freezer: Freeze the cooked beef kebab in a freezer-safe container for up to 2–3 months for best quality. The vegetables may soften slightly after thawing.
Reheating: Reheat in the oven at 350°F until heated through, or use a skillet over medium heat. You can add a little of the reserved pan juices to keep the meat moist.
Sandwiches: Store the meat, vegetables, bread, and fries separately to prevent the sandwiches from becoming soggy. Assemble just before serving.
How to prep sheet pan kebab ahead of time
You can prepare this recipe ahead of time to make dinner even easier!
Prepare the meat: Mix the ground meat with the parsley, onion, and spices. Cover and refrigerate for up to 24 hours.
Prepare the vegetables: Slice the onions, sweet peppers, and mushrooms, and store them in a separate airtight container in the refrigerator. Keep the tomatoes separate if you prefer them firmer.
Assemble when ready: Spread the meat on the baking sheet, make the kebab cuts, and arrange the vegetables on the other half.
Bake and serve: Drizzle with olive oil, season the vegetables, and bake according to the recipe instructions.
Tip: For the freshest results, I recommend preparing the meat mixture and chopping the vegetables ahead of time, then assembling and baking everything just before serving. Keep the raw meat refrigerated at 40°F (4°C) or below, and don’t leave it at room temperature for more than two hours.
Sheet pan beef kebab
Ingredients
For the beef kebab
- 1 kg ground beef I prefer mixing half ground beef and half ground lamb
- 1/2 cup chopped parsley
- 1 onion finely chopped
- 2 tsp seven spice
- 2 tsp salt
- 1 tsp black pepper
For the vegetables
- Onion cut into thick strips
- Sweet peppers cut into thick strips
- Mushrooms thickly sliced
- Cherry tomatoes or thick tomato slices
- Salt and black pepper to taste
- Olive oil for drizzling
Instructions
- In a bowl, mix together the ground meat, chopped parsley, finely chopped onion, and spices until well combined.
- Spread the meat mixture evenly over one half of a baking sheet, pressing it into an even layer. Use a knife to make long cuts in the meat to shape it into long kebabs, but don’t cut all the way through.
- On the other half of the baking sheet, add the vegetables. Cut the onion and sweet peppers into thick strips, slice the mushrooms thickly, and add cherry tomatoes or thick tomato slices.
- Sprinkle salt and black pepper over the vegetables, then drizzle olive oil over the vegetables and meat.
- Place the pan in a preheated oven at 450°F and bake for 25 minutes, or until the meat is cooked through. If there is a lot of liquid in the pan, carefully drain it into a bowl. You can save the liquid for dipping your kebab sandwich if you’d like. Return the pan to the oven and broil for 5 minutes, keeping a close eye on it until the meat and vegetables are nicely browned.
- Remove the pan from the oven and prepare your sandwiches! I love serving mine in buns with fries. Spread mayonnaise inside the bun, then add the beef kebab, roasted vegetables, and fries. Close the bun and cut it in half. You can toast the buns before assembling or toast the finished sandwiches afterward.
- You can also use pita bread and hummus instead of mayonnaise, or serve the beef kebab over rice with a side of salad and hummus.