Tray-baked oven kebab — ground lamb mixed with onion, parsley, garlic, warm spices, and baking soda, shaped onto skewers or into a tray, baked with tomato and bell pepper until browned. Served with tahini and Arabic bread.
Oven kebab is one of the easy home-style dishes for Ramadan, suitable for those who cannot grill over charcoal. A tasty version with roasted vegetables.
During Ramadan families cook it at suhoor because it is fast (45 minutes). The dish is flavorful and filling, prepared on a single tray and served with bread.
Combine the ground meat with the onion, parsley, garlic, spices, and baking soda. Knead with your hands for 5 minutes. Cover and leave for 15 minutes.
Shape the meat onto wooden skewers as long fingers, or roll it into a baking tray.
Preheat the oven to 200°C. Arrange the kebab in a baking tray. Distribute the tomato and pepper around it. Drizzle with the olive oil.
Place it in the oven for 25 minutes until the kebab browns and the vegetables soften.
Take it out and garnish with parsley and a few drops of lemon. Serve it hot with Arabic bread and tahini.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Tray-Baked Oven Kebab, and how to fix them:
Add a spoon of olive oil to the dough. Lean meat dries out in the oven.
Cover it with foil in the last 10 minutes.
Cut them small and add them 10 minutes before the kebab.
Double the cumin and add a pinch of cinnamon before baking.
Two days. Reheat in the oven at 180°C for 10 minutes.
Two months before baking. Freeze them on the skewers and bake them when needed.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Lamb | Beef | 1:1 | Different but acceptable flavor. |
| Meat | Ground chicken | 1:1 | A lighter, faster version. |
| Baking soda | Without | 1:1 | A denser texture. |
| Ingredient | 4 people | 8 people | 12 people |
|---|---|---|---|
| Meat | 600 g | 1200 g | 1800 g |
| Vegetables | 300 g | 600 g | 900 g |
| Spices | 10 g | 20 g | 30 g |
| Oil | 50 ml | 100 ml | 150 ml |
Use twice-ground lamb for a smooth texture. Baking soda keeps the kebab tender in the oven. The vegetables roasted in the same tray blend with the kebab juices. Drizzle with olive oil before baking to give the crust a golden color.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
