Sheet Pan Beef Kebab Dinner is an easy, high protein 30 minute dinner made with juicy spiced ground beef kebabs baked on one sheet pan. Served with a tangy cucumber tomato salad, creamy garlic sauce and warm pita. It's a healthy Middle Eastern inspired meal that's perfect for weeknights and meal prep.
Sheet Pan Beef Kebab Dinner Recipe
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Kebabs are one of our favorite takeout meals, but we wanted an easier way to make them at home on a busy weeknight. The sheet pan hack is a game changer. With no need for skewers, a grill and most importantly... no shaping each kebab one by one by hand!
This dinner feels like a fun restaurant-style platter, but it comes together in about 30 minutes. We love it for family dinners, and it's great for a high protein meal prep too. If you've tried our Sheet Pan Chicken Kebab Dinner, this beef version is a must-try!
What is Sheet Pan Beef Kebab Dinner
Making kebabs on a sheet pan is a game changer! Lean ground beef is mixed with fresh parsley and warm spices like cumin, coriander, oregano and a touch of cinnamon. The meat is pressed onto a sheet pan, cut into kebabs and baked in the oven until golden brown. It's served with a fresh Middle Eastern style cucumber, tomato and onion salad with sumac. Our favorite part is the homemade creamy garlic sauce. Served with pita or naan bread for a well-rounded, healthy and high protein dinner you will be making on repeat.
What to Serve with
- Pita Bread
- Yellow Rice
- Greek Potatoes
- Greek Feta Potato Salad
- Greek Fries
- Feta Roasted Red Pepper Dip
Ingredients
Beef Kebab Ingredients
- Ground Beef - we recommend lean ground beef so the kebabs aren't overly greasy. You can also use ground lamb or a mix of beef and lamb.
- Fresh Parsley - adds a fresh, bright flavor. Chop it very finely so it mixes evenly into the meat.
- Spices - garlic powder, cumin, coriander, oregano, onion powder, salt and pepper give the kebabs their classic flavor.
- Cinnamon - optional, but a pinch adds a subtle warmth that's traditional in many kebab recipes.
Garlic Sauce Ingredients
- Yogurt - we love to make our garlic sauce with a combination of yogurt and mayonnaise to keep it healthy. The yogurt adds the perfect creamy texture and pop of tangy flavor.
- Mayonnaise - this gives the sauce an extra rich and creamy texture. If you prefer you can omit the mayonnaise and use only yogurt for the sauce.
- Garlic - we recommend fresh garlic. Chopped garlic from a jar or garlic powder will not give you the same great flavor as fresh garlic. Use a handheld grater to shred the garlic or very finely mince the garlic.
- Lemon Juice - this gives the garlic sauce a hint of lemon flavor that pairs perfect with the kebabs and salad.
- Salt
Cucumber Salad Ingredients
- Cucumber - you can use English cucumber, or Persian cucumbers (mini cucumbers). Both are great for this recipe.
- Tomato - you can use any tomato you like for this recipe. We like to remove the seeds so that the salad dressing does not become overly watery or seedy from the tomatos.
- Red Onion - thinly sliced red onions cut in half moon shapes are perfect for the salad. Don't worry about a raw onion flavor, the lemon and salt in the salad dressing lightly pickles the onions for the perfect flavor.
- Olive Oil - the base for the salad dressing.
- Lemon Juice - we highly recommend freshly squeezed lemon juice for the best flavor. Lemon juice from a bottle does not have the same flavor for salad dressings.
- Parsley - fresh parsley is best but you can also use dried. It adds a beautiful color and flavor to the salad.
- Sumac - this classic seasoning in Middle Eastern cooking has a tangy citrus flavor. It is a very unique flavor that really adds something special to the salad. It can be found online and in most grocery stores as it has become a popular ingredient.
- Salt
How to Make Sheet Pan Beef Kebab Dinner
Full Printable Recipe at Bottom of page
Prepare the Kebab
- Preheat oven to 400°F. Grease a large rectangle sheet pan with edges (18x13 inches) or large baking dish with oil or cooking spray. Set aside.
- In a large bowl add ground beef, parsley, garlic powder, cumin, coriander, oregano, onion powder, cinnamon (optional), salt and pepper. Mix well until everything is combined.Optional: Place meat mixture in the fridge and allow to marinate, if possible, for at least 30-60 minutes.
- Add the meat mixture to the sheet pan. Use your hands or a spatula to flatten the mixture and evenly spread it out over the pan. Depending on the size of pan used flatten the mixture to about ½" thickness.
- Use a spatula to cut the meat into the kebab shape about 1 - ½" thickness (cut short-ways on the tray) to make 8-12 kebabs. You do not need to space the kebabs out, they will shrink when cooking. Optional: use the spatula to score the top of the meat to create notches for a design.
- Place in preheated oven and bake 18-20 minutes or until cooked through and the tops are golden brown.Tip: if you see fat pooling the pan while cooking, you can carefully remove and dispose.
Make the Garlic Sauce
- While the kebab cook, prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate, covered or in an airtight container.
Make the Salad
- While the kebabs cook, prepare the salad. In a bowl combine all the salad ingredients and set aside in the fridge covered or in an airtight container.
Serve
- To serve, plate one or two kebabs on a plate with a serving of salad. Serve the garlic sauce in a small bowl on the side or drizzle over the kebab and salad. Serve with pita bread or naan bread (optional) and enjoy!
Tips for the Best Dinner
- Make Ahead - the cucumber salad and garlic sauce can sit in the fridge up to 1 to 2 days in advance. This helps cut down on prep time the day of serving and the flavors develop in the fridge. Please note, the longer the salad sits in the fridge, the less crunchy the cucumbers will be but they will be extra flavorful! You can also assemble the kebab on the sheet pan and store it in the fridge up to 1 day in advance. The day of serving just remove it from the oven 5-10 minutes before cooking to allow it to come to room temperature for even cooking.
- Kebab - we recommend using lean ground beef so that the kebab are not overly greasy. You can also use medium ground beef or a combination of ground beef and lamb. Please note that using extra lean ground beef may cause the kebabs to be a bit dry after cooking.
FAQ
Oven Baked - place leftover kebabs on a sheet pan and bake at 350°F for 8-10 minutes.
Microwave - place leftover kebabs on a microwave safe plate and heat for about 2-3 minutes, or until warmed through.
Air Fryer - transfer leftover kebabs to the air fryer and cook at 350°F for 4-6 minutes.
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Place leftovers in a freezer-safe container and store for up to 3 months. You can individually wrap the kebabs in plastic wrap, parchment paper, or foil, for grab and go freezer meals. Salad and garlic sauce cannot be frozen.
Yes! You can fully cook the kebab in advance (up to 3 days) and follow the reheating instructions. You can prepare the sauce and salad and store in the fridge up to 2 days in advance. Or you can prepare the kebabs and store them on the sheet pan covered in the fridge up to 1 day in advance. Then follow the baking directions the day of serving.
This recipe is gluten free.
The kebabs are dairy free. For a dairy free garlic sauce use dairy free yogurt and mayonnaise.
More Sheet Pan Dinners
- Greek Chicken Dinner
- Cajun Shrimp and Sausage
- Thai Sweet Chili Shrimp Sheet Pan
- Sheet Pan Taco Bell Crunchwrap Supreme
- Cheesy Pesto Gnocchi
Enjoy!
- Sab
Sheet Pan Beef Kebab Dinner
Ingredients
- 2 lb lean ground beef
- 2 tablespoon fresh parsley (finely chopped)
- 2 teaspoon garlic powder
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon oregano
- 1 teaspoon onion powder
- ¼ teaspoon cinnamon (optional)
- 2 teaspoon salt
- 1 teaspoon black pepper
Garlic Sauce
- ½ cup plain yogurt
- 3 tablespoon mayonnaise
- 4 cloves garlic (finely minced)
- 1 tablespoon freshly squeezed lemon juice
- Salt (to taste)
Salad
For Serving Optional
- Pita bread (or Naan bread)
Instructions
Prepare the Kebab
- Preheat oven to 400°F. Grease a large rectangle sheet pan with edges (18x13 inches) or large baking dish with oil or cooking spray. Set aside.
- In a large bowl add ground beef, parsley, garlic powder, cumin, coriander, oregano, onion powder, cinnamon (optional), salt and pepper. Mix well until everything is combined. Optional: Place meat mixture in the fridge and allow to marinate, if possible, for at least 30-60 minutes.
- Add the meat mixture to the sheet pan. Use your hands or a spatula to flatten the mixture and evenly spread it out over the pan. Depending on the size of pan used flatten the mixture to about ½" thickness.
- Use a spatula to cut the meat into the kebab shape about 1 - ½" thickness (cut short-ways on the tray) to make 8-12 kebabs. You do not need to space the kebabs out, they will shrink when cooking. Optional: use the spatula to score the top of the meat to create notches for a design.
- Place in preheated oven and bake 18-20 minutes or until cooked through and the tops are golden brown. Tip: if you see fat pooling the pan while cooking, you can carefully remove and dispose.
Make the Garlic Sauce
- While the kebab cook, prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate, covered or in an airtight container.
Make the Salad
- While the kebabs cook, prepare the salad. In a bowl combine all the salad ingredients and set aside in the fridge covered or in an airtight container.
Serve
- To serve, plate one or two kebabs on a plate with a serving of salad. Serve the garlic sauce in a small bowl on the side or drizzle over the kebab and salad. Serve with pita bread or naan bread (optional) and enjoy!
Nutrition
Tony says
So tasty and definitely a game changer! No more hand making individual kebabs and just one one sheet 🤩