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Sheet Pan Kofta Recipe (15-Minute Mediterranean Dinner)
Prep
10 minutes
Cook
15 minutes
Yield
5 kofta
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.
Put down the grill brush. My easy Sheet Pan Kofta Recipe takes the Mediterranean staple I grew up eating off the flame and into the oven for a weeknight win. It bakes in only 15 minutes – no grill, no skewers, no babysitting. The result is a juicy, herb-forward dinner that packs 40 grams of protein and comes together faster than you can order takeout.
❤️ Why You’ll Love This Sheet Pan Kofta
- One-pan meal: Scored strips cook on one pan – easier and faster than shaping meatballs or threading kebabs.
- Bakes in 15 min: Cooks quick and only requires about 10 minutes of active prep time (which you can 100% make ahead). Total time investment = 25 minutes.
- Flavorful and juicy: Generous handfuls of fresh mint and parsley give it a bright, herb-forward flavor that balances the richness without drying the meat.
- 40 grams of protein: Macro-friendly without making you feel like you’re on a diet.
What Is Kofta?
Kofta (also spelled kefta, kafta, or kofte, depending on the region) are ground meat kebabs that are spiced, shaped onto skewers, and grilled. It’s a popular street food found across the Middle East, North Africa, South Asia, the Balkans, and of course, the Mediterranean. My version leans Greek, with warm spices (think cumin, cinnamon, and smoked paprika) and heaping handfuls of fresh herbs like mint and parsley. I like to serve it as a traditional wrap with salad and tzatziki in a warm pita.
Ingredients You’ll Need
Meat
I use 2 pounds of lean ground beef that’s either 93/7 or 90/10. Other blends release too much fat on the sheet pan and can leave the kofta greasy. Optionally, you could use a beef and lamb blend (1 pound each) for a more traditional Mediterranean flavor.
Aromatics
Fresh herbs (mint+parsley), red onion, and garlic cloves are pulsed together in a food processor to release more flavor and distribute them evenly throughout the meat. It’s what makes sheet pan kofta juicy and never dry.
Spices
This dish is known for its flavorful blend of spices. Smoked paprika delivers depth, cinnamon brings warmth, cumin adds earthiness, and chili flakes turn up the heat.
The Secret Ingredient
Tomato paste adds rich umami flavor, color, and a subtle sweetness to balance out the bold spices.
Scoring vs. Shaping
Traditional kofta is hand molded onto skewers and cooked over open flame for a juicy center and charred exterior. Wondering how can you achieve that same texture using the sheet pan method – in less time? Enter: scoring.
Even heat contact
A pressed 1/2 inch layer of meat bakes evenly in just 15 minutes, no turning required.
Crispy edges, never dry
The scored lines allow the broiler to crisp up the ‘edges’ giving it that traditional char without drying out the meat.
Automatic portion control
Scoring lets you get 5 clean kofta portions from a quarter sheet pan with zero guesswork.
Less fat pooling
Baked kofta renders fat that pools around the edges. You can drain it before serving so the meat doesn’t get greasy.
How to Make Sheet Pan Kofta
Pulse aromatics
Add your mint, parsley, onion, and garlic to a food processor and blend until smooth for even texture and added moisture.
Mix in a bowl
Add your aromatics to a bowl with ground meat and spices. Mix until just combined. Pro tip: avoid overworking the meat as this could lead to tough kofta.
Press into the pan
Press your meat mixture into a 1/2 inch thick rectangle on a greased quarter sheet pan. Score the meat into 5 even portions.
Bake
Place in a 425°F oven for 15 minutes, or until it reaches an internal temp of165°F. Turn on the broiler for the last 1-2 minutes to add golden color and char.
Drain, slice, and serve
Pour off any rendered fat that has pooled in the pan. Slice the meat and serve with warm pita, salad and tzatziki.
Make It a Wrap
My favorite way to enjoy sheet pan kofta is in a wrap with this bright onion and tomato salad.
For the salad topping, you’ll need:
- 1 large red onion, halved and thinly sliced
- ⅓ cup chopped fresh parsley
- 1 cup halved baby tomatoes
- ½ lemon, juiced
- 2 tbsp extra-virgin olive oil
- ½ cup crumbled feta
- ½ tsp kosher salt
Make the salad topping by adding the sliced onion, chopped fresh parsley, halved baby tomatoes, lemon juice, olive oil, crumbled feta cheese and salt. Toss together to combine, taste and adjust seasoning with more salt if desired.
Assemble your wrap by adding kofta to a warm pita, then topping it with the salad. Finish with drizzle of tzatziki and enjoy!
Tips for the Juiciest Sheet Pan Kofta
- Don’t skip the broil: 1-2 minutes under the broiler gives the kofta its golden color and signature char. Watch it closely – lean beef can burn quickly if left unattended.
- Use a meat thermometer: Lean meat dries out above 170°F. Pull at exactly 165°F for the juiciest results.
- Drain the fat: Before you slice your kofta, tilt the pan and pour off any rendered fat. This prevents the kofta from sitting in grease and keeps the edges crispy. (You can do this anytime during baking, as well.)
- Rest for 3 minutes: Let the meat rest before cutting. This gives the juices time to redistribute and allows the baked kofta to set and hold its shape when sliced.
What to Serve With Sheet Pan Kofta
Sheet pan kofta is so versatile that you can serve it three different ways using only one recipe.
- As a bowl: For a weeknight win, serve with Mediterranean Quinoa, a dollop of Greek Tzatziki Sauce, and a quick cucumber+tomato salad.
- On a mezze platter: Hosting a dinner party? Serve sliced kofta on a board with Hummus, Muhammara, warm pita, olives, and a Greek Salad.
- In a wrap: In a fluffy Greek pita, layer kofta strips, salad and tzatziki. Perfect for leftovers or lunch.
Variations and Substitutions
My oven baked kofta is an easy take on the classic, but there’s still plenty of room to make it your own.
- Beef + lamb blend: Traditional Middle Eastern kofta recipes call for a 50/50 mix of beef and lamb. The lamb adds rich flavor, but it renders more fat so you may want to drain twice – once during baking and just before slicing.
- Leaner option: Ground turkey and ground chicken both work for a lighter version. Slightly reduce the amount of spice so it doesn’t overpower the poultry.
- Spice level: Bump up the chili or add a dash of cayenne pepper for more heat. Eliminate it altogether for a mild – but still flavorful – version.
- Grill method: Shape your mixture onto skewers and follow the grilling instructions in this Kofta Kebab recipe.
Troubleshooting Common Sheet Pan Kofta Mistakes
Avoid these common pitfalls to make the perfect sheet pan kofta every time.
- Kofta came out dry: It was likely overcooked, or the meat was too lean. Stick to 90/10 beef and use a meat thermometer to know exactly when the internal temp reaches 165°F.
- Bottom is soggy: Either there wasn’t enough oil on the pan or the meat released pools of fat. Drain the pan before slicing.
- Meat won’t hold its shape: You skipped the 3 minute rest or the mixture was too wet. Process or grate the onion rather than chopping it to avoid releasing water into the mixture. The veggies help keep the meat juicy, but if they’re very wet then you can strain with a sieve or cheesecloth before adding to the mixture.
- Texture is tough: You likely over mixed. Fold all the ingredients together until just combined. Overworking the beef toughens the texture
Storage and Make-Ahead
- Fridge: Allow your kofta to cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
- Freezer: Flash freeze cooked and cooled kofta on a tray, then transfer to a freezer bag and store for up to 2 months. Reheat from frozen at 375°F for 15 minutes.
- Make-ahead: You can mix meat, aromatics, and spices up to 24 hours in advance and store in the fridge. Shape and press the meat mixture into the pan just before baking.
Bake at 425°F for a perfectly juicy center and crispy edges. Lower temps (like 375°F) won’t give you the signature char.
Bake for 15 minutes in a 425°F oven, or until the internal temp reaches 165°F. Then, broil for 1-2 minutes at the end to crisp the edges and give it that golden color. If your meat is pressed into a thinner layer than 1/2 inch, check it early at around 12 minutes.
Lean ground beef such as sirloin (or any with a 90/10 or 93/7 ratio) works great for sheet pan kofta. Leaner ground beef holds its shape better and is less greasy. For a more traditional Middle Eastern flavor, you could opt for a 50/50 mix of ground beef and ground lamb.
There are two ways to check for doneness. 1. Check the temp – once an instant read thermometer reads 165°F, it’s done. 2. Check by sight and touch. The surface should be golden brown with the meat is pulling slightly away from the edges. It will also be slightly firm to the touch at the thickest part.
I love to enjoy mine as a wrap with pita, tzatziki, and salad. You could also make it a bowl – serve over Mediterranean rice with tzatziki and a cucumber-tomato salad. Serving a crowd? Add it to a mezze platter with hummus, warm pita, olives and Greek salad.
Yes! You can finely mince the aromatics with a sharp knife for a more rustic texture, or grate them with a box grater or microplane. Grating will release juices that help keep the kofta tender.
Sheet Pan Kofta
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.
