# Traybake Lamb Kebab

This tray bake kofta is an easy-to-make and delicious alternative to a traditional kebab, perfect for those trying to eat out less.

- Servings: 3 servings
- Total time: 35 min
- Cuisine: Middle Eastern
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 500 g lean lamb mince
- 1 small onion
- 3 garlic cloves
- 1 handful Small handful parsley
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp oregano
- 0.5 tsp cinnamon
- 0.5 tsp chilli flakes
- Salt
- Black pepper
- 3 lavash breads or large flatbreads
- Chargrilled peppers
- 1 large red onion
- 1 handful Large handful fresh parsley
- 2 tomatoes
- 1 tsp sumac
- 1 lemon lemon juice
- Low fat garlic mayo
- Sweet chilli sauce or hot sauce

## Instructions

1. Preheat oven to 220°C.
2. Grate the onion and finely grate garlic, then roughly chop the parsley. Set aside half the parsley for the salad.
3. Add the lamb mince to a bowl along with the onion, garlic, parsley, paprika, cumin, cinnamon, oregano, chilli flakes, salt, and black pepper. Mix really well until fully combined.
4. Press the lamb mixture into a non stick oven tray in an even layer around 1.5cm thick. Line your tray with baking paper or foil if it’s not non stick. Use slightly wet hands to flatten it tightly.
5. Lightly score the top into portions using a knife or spatula.
6. Roast in the oven for 25–30 minutes.
7. Finely slice the red onion and dice the tomato, then add to a bowl with chopped fresh parsley, 1 tsp sumac, juice of 1/2 lemon, salt and black pepper. Mix well and set aside.
8. Once the lamb has browned and is cooked through, for extra charred crispy edges, place it under a hot grill for 3-5 minutes at the end.
9. Let the kebab rest for 5 minutes before slicing. Then slice lengthways into 3.
10. Warm the lavash breads, then load up with chargrilled peppers, onion salad, sliced kebab, garlic mayo and chilli sauce. Then serve and enjoy.

## Equipment

- oven tray
- knife
- spatula
- grill

## Tips

- Use slightly wet hands to flatten the lamb mixture tightly on the tray.
- Line your tray with baking paper or foil if it’s not non stick.
- For extra charred crispy edges, place the cooked lamb under a hot grill for 3-5 minutes.
- Let the kebab rest for 5 minutes before slicing.
- Pour out the juices from the cooked lamb and brush them on top and on the flatbread for extra flavor.

## Source

- Original video: https://vm.tiktok.com/ZNRt7AXJ6/
- Recipe page: https://www.cliprecipe.com/recipe/47a223f5-084e-49c3-adad-1b79b96287c9
- Extracted: 2026-05-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt