Sheet Pan Kofta

A baking tray with rows of cooked minced meat, possibly kebab or meatloaf, sits on a kitchen counter. In the background, there is a bottle, a bowl, and a dish of cherry tomatoes.

Oven-baked sheet pan kofta made with lean ground beef, fresh herbs, and warm spices—ready in just 25 minutes for a juicy, high-protein Mediterranean dinner.

Course Main

Cuisine Mediterranean/Middle Eastern Inspired

Keyword kofta

Prep Time 10

Cook Time 15

Total Time 25

Servings kofta

Calories 241kcal

Author Maria Koutsogiannis

Ingredients

¼ cup fresh mint leaves
¼ cup fresh parsley leaves
1 small red, quartered (or ½ a large onion)
4 garlic cloves
2 lbs lean ground beef
2 tsp smoked paprika
1 tsp ground cumin
¼ tsp ground cinnamon
2 tsp kosher salt
2 tbsp tomato paste
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground pepper
¼ tsp chili flakes

Instructions

Preheat the oven to 425F. Spray a quarter sheet pan (9.5 x 13 inches) lightly with avocado oil or olive oil. Set aside.
*Note: You can make this on a larger sheet pan, just shape the meat into a 9.5 x 13 inch rectangle on the larger pan*
To a small food processor add the fresh mint, fresh parsley, onion pieces and garlic. Pulse until everything is finely chopped.
To a large bowl add the mixture from the food processor along with the ground beef, smoked paprika, ground cumin, ground cinnamon, kosher salt, tomato paste, onion powder, garlic powder, ground pepper and chili flakes. Gently mix until everything is combined.
On to the prepared sheet pan, spread the meat mixture into a rectangular shape, to the edges of the pan, into an even layer.
Use a spatula (or butter knife or bench scraper), to score the beef into long strips, about 1 inch wide, so each strip of meat looks like a long kebob / kofta - there should be about 5 kofta.
Bake for 15 minutes, until the kabobs are fully cooked through to an internal temperature of 165F.
Once baked drain any excess fat from the pan before broiling and/or cutting and serving.
For a crispy finish, broil for 1-2 minutes on high at the end - keep a close eye on them so they don’t burn.
Enjoy kofta with a rice plate, on a mezze platter or in a wrap.

Nutrition