Turkish oven kebabs were invented in 1923 when street vendors couldn't afford charcoal during economic collapse.
Oven Kebab
Craving delicious kebabs without the hassle of a grill? This oven-baked kebab recipe is a game-changer! Juicy pieces of marinated meat and vibrant veggies come together beautifully, delivering incredible flavor with every bite. Perfect for a cozy night in or impressing your friends!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
The Story
This Turkish tavuk şiş technique migrated to British ovens during the 1960s Gastarbeiter wave when Turkish immigrants discovered that cramped London bedsits couldn't accommodate proper mangal grills—so they flattened their beloved Adana kebabs into sheet-pan format, transforming vertical rotisserie tradition into horizontal convenience that still delivers that proper Middle Eastern punch without setting off every smoke alarm in Hackney.
Regional Twist
In Istanbul's Beyoğlu district, they double the cumin and fold in finely diced preserved lemons with the grated onion, creating tangy pockets that cut through the richness.
📝 Ingredients
Shopping List
- 500 grams ground meatd meat
- 1 pinch parsley
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cumin (to taste)
- onion (to taste)
- pepper powder (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Mix the minced meat, grated onion, parsley, and spices without kneading too much and place it on a tray.
- 2
Spread it 1 finger thick and divide it into 6 equal pieces that are 2 fingers thick. Make sure to separate them well to prevent sticking.
- 3
Preheat the oven to 200 degrees Celsius (upper and lower setting) and bake for 20-25 minutes. To ensure it fries quickly, place it on the 2nd layer from the top.
💡 Pro Tips
- ✓Chill your meat mixture for 30 minutes before shaping because cold fat doesn't smear during minimal mixing, maintaining distinct fat pockets that create juicier kebabs.technique30 minutes
- ✓Grate your onion on the finest holes and squeeze out excess moisture until you remove 60-70% of liquid content to prevent soggy kebabs and ensure proper binding.ingredient60-70% moisture removal
- ✓Use a meat-to-fat ratio of 80:20 minimum because fat renders at 130-140°F, self-basting the lean meat and preventing the typical dryness of ground meat dishes.ingredient80:20 ratio, 130-140°F
- ✓Score shallow crosshatch patterns 1/4 inch deep on the surface before baking to increase surface area by 30% and create more Maillard reaction browning.technique1/4 inch deep, 30% surface increase
- ✓Place a small oven-safe dish of water on the bottom rack to maintain 65-70% humidity, preventing the meat surface from drying out during the 20-25 minute bake.equipment65-70% humidity, 20-25 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Turkish oven kebabs were invented in 1923 when street vendors couldn't afford charcoal during economic collapse.
Oven Kebab
Craving delicious kebabs without the hassle of a grill? This oven-baked kebab recipe is a game-changer! Juicy pieces of marinated meat and vibrant veggies come together beautifully, delivering incredible flavor with every bite. Perfect for a cozy night in or impressing your friends!
The Story
This Turkish tavuk şiş technique migrated to British ovens during the 1960s Gastarbeiter wave when Turkish immigrants discovered that cramped London bedsits couldn't accommodate proper mangal grills—so they flattened their beloved Adana kebabs into sheet-pan format, transforming vertical rotisserie tradition into horizontal convenience that still delivers that proper Middle Eastern punch without setting off every smoke alarm in Hackney.
Regional Twist
In Istanbul's Beyoğlu district, they double the cumin and fold in finely diced preserved lemons with the grated onion, creating tangy pockets that cut through the richness.
📝 Ingredients
Shopping List
- 500 grams ground meatd meat
- 1 pinch parsley
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cumin (to taste)
- onion (to taste)
- pepper powder (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Mix the minced meat, grated onion, parsley, and spices without kneading too much and place it on a tray.
- 2
Spread it 1 finger thick and divide it into 6 equal pieces that are 2 fingers thick. Make sure to separate them well to prevent sticking.
- 3
Preheat the oven to 200 degrees Celsius (upper and lower setting) and bake for 20-25 minutes. To ensure it fries quickly, place it on the 2nd layer from the top.
💡 Pro Tips
- ✓Chill your meat mixture for 30 minutes before shaping because cold fat doesn't smear during minimal mixing, maintaining distinct fat pockets that create juicier kebabs.technique30 minutes
- ✓Grate your onion on the finest holes and squeeze out excess moisture until you remove 60-70% of liquid content to prevent soggy kebabs and ensure proper binding.ingredient60-70% moisture removal
- ✓Use a meat-to-fat ratio of 80:20 minimum because fat renders at 130-140°F, self-basting the lean meat and preventing the typical dryness of ground meat dishes.ingredient80:20 ratio, 130-140°F
- ✓Score shallow crosshatch patterns 1/4 inch deep on the surface before baking to increase surface area by 30% and create more Maillard reaction browning.technique1/4 inch deep, 30% surface increase
- ✓Place a small oven-safe dish of water on the bottom rack to maintain 65-70% humidity, preventing the meat surface from drying out during the 20-25 minute bake.equipment65-70% humidity, 20-25 minutes