Print

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

Print Recipe

★★★★★

4.6 from 104 reviews

This Sheet Pan Beef Kofta recipe offers a flavorful Middle Eastern-inspired dish that’s easy to prepare and perfect for a quick weeknight dinner. Ground beef is combined with aromatic spices, fresh parsley, and soaked toasted bread to create tender, spiced meat strips baked to perfection on a sheet pan. Served with fresh tomato, red onion, pita bread, and drizzled with tahini sauce, it makes a delicious and satisfying meal.

Ingredients

Scale

Meat Mixture

  • 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

To Serve

  • Pita bread rounds
  • Tahini sauce
  • Tomato, sliced into wedges
  • Red onion, sliced into wedges
  • Fresh parsley sprigs
  • Sumac, for sprinkling

Instructions

  1. Preheat Oven. Heat the oven to 425°F (220°C) and position a rack in the center to ensure even cooking of the beef kofta on the sheet pan.
  2. Soak the Bread. Place the toasted bread slice in a small bowl and cover it with water. Allow it to soak until completely soft. Then squeeze the soaked bread thoroughly to remove excess water and crumble it into small pieces.
  3. Prepare the Kofta Mixture. In a large mixing bowl, combine the crumbled bread, finely chopped onion, minced garlic, chopped parsley, ground beef, ground allspice, cayenne pepper, cardamom, sumac, nutmeg, paprika, kosher salt, and freshly ground black pepper. Drizzle in one tablespoon of olive oil. Mix and knead everything with clean hands until the mixture is well combined and uniform.
  4. Shape the Kofta. Line a quarter sheet pan with aluminum foil and grease it lightly with olive oil. Transfer the meat mixture to the pan and spread it evenly into a layer about 1/2 inch thick. Using a butter knife or spatula edge, score the meat into 1-inch strips down to the pan’s bottom to form distinct kofta pieces. Drizzle a little extra virgin olive oil on top.
  5. Bake the Kofta. Place the pan on the center rack and bake for 10 to 15 minutes, or until the beef is fully cooked through. For a slightly charred, crispy finish, move the pan to the top rack and broil for about 3 minutes while watching closely to avoid burning.
  6. Serve. Use a spatula to gently separate the kofta strips and place each in a round of pita bread. Top with wedges of tomato and red onion, fresh parsley sprigs, tahini sauce, and a sprinkle of sumac for an authentic and flavorful finish.

Notes

  • Soaking the bread adds moisture and helps bind the kofta mixture without making it dense.
  • Adjust the cayenne pepper amount to control the heat level according to your preference.
  • Broiling at the end gives the kofta a delicious char but watch carefully to prevent burning.
  • This recipe can be made with ground lamb or a mix of beef and lamb for extra richness.
  • Leftover kofta can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: beef kofta, sheet pan kofta, Middle Eastern recipes, easy beef recipes, baked kofta, ground beef dishes

Find it online: https://yumwithmia.com/sheet-pan-beef-kofta-with-pita-tahini-sauce-and-fresh-vegetables-recipe/