Oven-Baked Beef Kebab Tray

Roughly chop the capsicums, onion, garlic, and parsley, then blend them in a food processor until finely pureed. Transfer the mixture into a hessian bag or clean chux cloth and squeeze out as much liquid as possible. This step is key to keeping the kebabs from releasing too much moisture while baking.

In a large bowl, combine the beef mince, the squeezed vegetable mixture, capsicum paste, salt, black pepper, cumin, paprika powder, and chilli. Mix well with your hands until fully combined.

Preheat the oven to 200°C (fan-forced) (400°F).

Pour two tablespoons of oil into a 20 x 30 cm baking dish. Add the kebab mixture and press it down evenly, smoothing the surface. Drizzle the remaining two tablespoons of oil on top.

Cut the kebab mixture across the short side of the tray into even strips, then score ridges along the top. You can use the back of a spoon, but I’ve found that using something small and flat—about the same size as a spoon—works even better. The sharp edge lets you press in deeper and create those really defined ridges that hold their shape once baked. Bake for 30 minutes or until cooked through and lightly browned on top.

A FEW THINGS YOU’LL WANT TO KNOW

Do I have to puree the vegetables?
You don’t have to, but it really helps. Pureeing and squeezing out the liquid is key to keeping the kebabs from releasing too much moisture while baking. It also blends everything together beautifully so you don’t end up with chunky bits of vegetables in the mix.

What if I don’t have capsicum paste?
You can replace it with one tablespoon of tomato paste for a milder version.

Can I use lamb instead of beef?
Yes, but keep in mind lamb has more fat, so the kebabs will shrink more and release more liquid. A mix of 75% beef and 25% lamb is a great balance. However, I’ve found after trying so many different versions that using regular beef that’s not too lean works really well and gives you the perfect amount of juiciness.

Why did my kebabs shrink or release water?
That’s normal! It happens if your meat has higher fat content or if it was very cold going into the oven. The kebabs will always shrink a bit as they bake,  that’s completely normal.

Do I need to make the ridges?
You don’t have to, but they give the kebabs that traditional look and help them brown beautifully.

Do I need to line my tray with baking paper?
I’ve done both, and honestly, it’s neither here nor there. I like to place mine straight onto the pan to get a bit more heat underneath. Just keep in mind that the bottom of these kebabs won’t turn golden like the top—they’ll always look a little more moist because the meat releases quite a bit of juice as it bakes.