Description
This recipe for Juicy Oven Baked Beef Kababs offers an easy and convenient way to make tender, flavorful kababs at home without outdoor grilling. Using simple pantry ingredients and a quick marinade, the kababs come out juicy, perfectly seasoned, and family-friendly. Ideal for weeknight dinners or casual gatherings, these kababs bake to a golden crisp while locking in moisture for a satisfying burst of flavor in every bite.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (80/20 fat content)
- 1 medium onion, finely grated
- 1 tablespoon garlic and ginger paste
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup breadcrumbs or gram flour
- Olive oil, for brushing
Instructions
- Prepare the Beef Mixture: Finely grate the onion to release moisture without chunks, then combine it with the ground beef in a large bowl. Add garlic and ginger paste, chili powder, ground coriander and cumin, chopped herbs, salt, black pepper, and breadcrumbs or gram flour. Mix gently but thoroughly to combine all ingredients evenly without overworking the meat.
- Shape the Kababs: Divide the meat mixture into equal portions and roll each into an oval or sausage shape about the size of your palm. Press firmly so they hold together without cracking. Using damp hands helps create smooth, tidy kababs.
- Preheat Oven and Prepare Tray: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Optionally, place a wire rack on the tray for more even air circulation and crispier kababs.
- Bake the Kababs: Arrange the shaped kababs evenly on the baking tray or rack. Lightly brush olive oil all over their surface. Bake for 15-20 minutes, turning once halfway through to brown evenly. Avoid opening the oven door frequently to maintain heat and moisture.
- Rest and Serve: Remove kababs from oven once golden and fully cooked (internal temperature 160°F/71°C). Let them rest for 5 minutes to redistribute juices and ensure maximum tenderness before serving.
Notes
- Use 80/20 ground beef for the juiciest kababs, avoiding lean beef which can dry out.
- Mix just until combined to maintain tender texture; overmixing causes toughness.
- Finely grate onions for moisture without chunks that cause kababs to fall apart.
- Baking on a wire rack helps crisp the outside while keeping the inside juicy.
- Rest kababs after baking to allow juices to redistribute for better flavor and tenderness.
- Adjust spice levels and herbs to suit your taste and keep the classic flavor balance.
Nutrition
- Serving Size: 1 kabab
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: beef kababs, oven baked kababs, juicy kababs, easy kabab recipe, Middle Eastern kababs, baked beef skewers
