Dinner

Sheet Pan Beef Kofta with Pita, Tahini Sauce, and Fresh Vegetables Recipe

Name: Sheet Pan Beef Kofta with Pita, Tahini Sauce, and Fresh Vegetables Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Middle Eastern
Ingredients: 1 slice bread, toasted until browned; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 2 packed cups flat-leaf parsley leaves, chopped; 1 1/2 pounds ground beef; 1 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground sumac; 1/2 teaspoon ground nutmeg; 1/2 teaspoon sweet Spanish paprika; Kosher salt, about 3/4 teaspoon; Freshly ground black pepper, about 3/4 teaspoon; 1 tablespoon extra virgin olive oil, plus more for drizzling and pan; Pita bread rounds; Tahini sauce; Tomato, sliced into wedges; Red onion, sliced into wedges; Fresh parsley sprigs; Sumac, for sprinkling

Bymia larkspur March 16, 2026March 16, 2026

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Introduction

Sheet Pan Beef Kofta is a simple and flavorful Middle Eastern dish that comes together quickly on just one pan. Combined with aromatic spices and fresh herbs, this recipe makes for an easy weeknight dinner served with pita and tahini sauce.

A close-up view of a pita sandwich on a white plate, featuring three browned meatballs with a slightly crispy texture on the bottom layer. Above the meatballs, there is a drizzle of creamy white sauce. On the side, fresh red tomato wedges and thin slices of purple onion sit on a bed of chopped bright green herbs, adding a fresh and colorful touch. The pita bread is soft and slightly toasted, folding over all the ingredients and resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 slice bread, toasted until browned
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 packed cups flat-leaf parsley leaves, chopped
1 1/2 pounds ground beef
1 1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground sumac
1/2 teaspoon ground nutmeg
1/2 teaspoon sweet Spanish paprika
Kosher salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil, plus more for pan
Pita bread, for serving
Tahini sauce, for serving
Tomato, sliced in wedges, for serving
Red onion, sliced in wedges, for serving
Fresh parsley sprigs, for garnish
Sumac, for sprinkling

Instructions

Step 1: Preheat the oven to 425°F and position a rack in the center.
Step 2: Soak the toasted bread slice in a small bowl of water until completely tender. Squeeze out the water and crumble the bread into small pieces.
Step 3: In a large mixing bowl, combine the crumbled bread, chopped onion, minced garlic, parsley, ground beef, all spices, and about 3/4 teaspoon each of kosher salt and black pepper. Drizzle with olive oil and mix well using clean hands until fully combined.
Step 4: Line a quarter sheet pan with foil and transfer the meat mixture to the pan. Spread it evenly into a 1/2-inch thick layer. Score the meat into 1-inch strips using a butter knife or spatula, cutting all the way through to the pan. Drizzle with extra olive oil.
Step 5: Bake on the center rack for 10 to 15 minutes until the meat is fully cooked. For extra char, move the pan to the top rack and broil for about 3 minutes.
Step 6: Use a spatula to separate the kofta strips and place each in a pita bread round. Add tomato, red onion, and parsley sprigs. Drizzle with tahini sauce and sprinkle with sumac before serving.

Tips & Variations

If you prefer a spicier kick, increase the cayenne pepper slightly or add a dash of chili flakes.
Fresh mint can be added along with parsley for a refreshing twist.
Use ground lamb instead of beef for a richer flavor.
Serve with a side of cucumber yogurt salad to complement the spices.

Storage

Store leftover kofta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture intact. Avoid reheating too long to prevent drying out the meat.

How to Serve

The image shows a white oval plate with about ten long, thin, grilled kebab sticks that are dark brown with small bits of green herbs sprinkled on top, arranged in a loose pile on the right side of the plate. Around the kebabs are four small white bowls: one with bright green chopped herbs at the top left, one with fine red spice powder next to it on the top right, one with sliced red onion rings on the lower left, and the last one with halved red cherry tomatoes on the bottom right. There is also a small light blue bowl with creamy beige sauce and a wooden spoon resting on it near the bottom left edge of the plate. On the left side of the image, there are pieces of soft white pita bread overlapping each other, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

The bread used helps bind the mixture, but you can substitute it with gluten-free bread or soaked gluten-free crackers to make the recipe gluten-free.

How do I know when the meat is fully cooked?

The beef kofta should reach an internal temperature of 160°F when tested with a meat thermometer. The meat will no longer be pink and juices should run clear.