Overhead view of a platter of kebab with onions and tomatoes.
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Broiler Kebab Sheet Pan Meal

Get the game plan for a complete Persian comfort food meal in just 20 minutes! Complete with video and step by step tips for timing your meal.

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Kebab is hands-down one of my favorite food groups. There are so many delicious kebab recipes to make at home, but they aren’t always ideal for a busy weeknight.

Overhead view of a platter of kebab with onions and tomatoes.

But how could I get my kebab fix without much fuss or having to fire up the grill? That was the problem that I aiming to solve when I came up with this broiler kebab recipe.

The broiler is a great way to get flavor that’s pretty comparable to grilling without involving as much time or clean-up.

My favorite kebab accompaniments are grilled tomatoes and onions, along with mast-o-khiar (a Persian yogurt-cucumber sauce) and basmati rice.

Once I had the broiler kebab down, I realized that I could turn it into a full meal really easily without missing out on any of my favorite flavors.

Overhead view of ingredients for Broiler Kebab Sheet Pan Meal

Here’s my game plan for making a full Persian meal in a fraction of the time:

Step 1: Cook the rice.

Whatever your favorite method is, go with it. The rice takes the longest to cook, so we’re starting it first. I like to use my Instant Pot – just hit the “Rice” button.

You can go plain basmati or jazz it up a bit with a healthy dose of dried dill and a pinch of salt.

Collage of 4 photos showing ingredients and steps for making Broiler Kebab Sheet Pan Meal

Step 2: Make the kebab.

While the rice cooks, preheat your broiler and line a baking sheet with foil. This makes clean-up much easier. A little grease may get underneath, but overall it’s pretty tidy. 

I use a half sheet pan here – just make sure it’s broiler safe. Many of the non-stick ones are not. Spray the foil with oil or cooking spray, and get ready to form the kebab patties.

I’ve found that 93% lean beef works best here. It’s lean enough that it doesn’t leak out a lot of fat onto the baking sheet, which can make things cook slower. If you use a fattier cut, you may need to scrape off/drain some of the grease when you go to flip the meat.

Place the meat in a bowl, add an egg and a few seasonings, and mix it all up, being careful not to over-mix.

Overhead view of Broiler Kebab Sheet Pan Meal ready for the oven

I like to flatten out the mixture and score it in half 4 times to make 8 patties. Sometimes I get 6, sometimes I get 9… I’m not great at getting them super even.

Once the patties are on the baking sheet, add tomatoes and onions to the open space around the meat and drizzle with olive oil. Season everything on the sheet pan with salt and pepper.

Transfer sheet pan to the oven and broil for 8 minutes. Flip the meat patties over and broil for another 5 minutes.

Overhead view of Broiler Kebab Sheet Pan Meal

Step 3: Make the yogurt sauce.

No Middle Eastern meal is complete (for me!) without a yogurt sauce of sorts. For this meal, I make a super quick version of mast-o-khiar, a Persian yogurt sauce with cucumbers.

Use plain yogurt here – you can go for regular or Greek. A quick guideline of what to include is as follows:

  • 1/2 English cucumber, peeled and chopped
  • 1 quart plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon dried mint
  • 1 teaspoon kosher salt

I like to rub the dried mint between my palms for a few reasons. First, it helps release the minty flavor. Secondly, it breaks up any larger leaves into smaller pieces that distribute more evenly throughout the yogurt.

And lastly, sometimes there are bits of dried stems that can be unpleasant to bite into. Rubbing the mint lets me feel for any larger bits that I’d prefer to discard.

If you’re looking for another option for mast-o-khiar, this recipe for Mast-o-Khiar with Walnuts + Raisins is another family favorite.

You could also use homemade or storebought tzatziki, or even just plain yogurt. I really love the way that yogurt compliments the kebab.

Overhead view of Broiler Kebab served in pita bread with a side of mast-o-khiar yogurt sauce.

Step 4: Serve your broiler kebab.

I like serving this broiler kebab sheet pan meal with rice and yogurt sauce, but it’s also fantastic stuffed into a pita and served as a sandwich!

A sprinkling of ground sumac is the perfect way to finish off so many Persian dishes. Sumac is used to add a tart, lemony flavor and it goes beautifully with grilled (or broiled!) meats.

This meal is so simple to put together. It’s one of the most frequently repeated meals in my house. And it’s perfect for busy weeknights.

We were in Georgia over spring break and I showed my sister-in-law how easy this meal is to make. She and my brother have 2 kids under age 2, so meals like this are a total godsend.

As a side note, there was an egg allergy in that hose, so I experimented with using a few splashes of cold water instead of the egg and it worked just fine! The meat wasn’t quite as tender, but she was thrilled to be able to eat it.

Overhead view of Broiler Kebab Sheet Pan Meal served in a bowl over rice

What are your favorite quick & easy weeknight meals? I’d love to hear about them in the comments section below!

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Recipe for Broiler Kebab Sheet Pan Meal

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Overhead view of a platter of kebab with onions and tomatoes.

Broiler Kebab Sheet Pan Meal

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
  • Yield: 3-4 Servings 1x
  • Category: Beef
  • Method: Broiler
  • Cuisine: Persian

Description

Get the game plan for a complete Persian comfort food meal in just 20 minutes! Complete with video and step by step tips for timing your meal.


Scale

Ingredients

  • 1 pound ground beef (93% lean)
  • 1 large egg
  • 3 tablespoons finely chopped parsley
  • 1 1/2 teaspoons dried minced onion
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 pint grape or cherry tomatoes (or several larger tomatoes, cut into wedges)
  • 2 small or medium yellow onions, cut into 1-inch thick wedges
  • Olive oil, for drizzling
  • Kosher salt
  • Freshly cracked black pepper
  • Ground sumac (optional, but encouraged!)

Instructions

  1. Preheat broiler to high heat. Line a large rimmed baking sheet with foil and spray with oil or cooking spray.
  2. In a large bowl, add ground beef, egg, parsley, dried onion, salt, pepper, and cinnamon. Mix together gently with hands to distribute the seasonings, being careful not to over-mix.
  3. Divide mixture into eighths and pat each into an oblong disc, about 1/2-inch thick. Place patties on prepared sheet pan, leaving space in between.
  4. Add tomatoes and onions to the open space around the meat patties and drizzle with olive oil. Season everything on the sheet pan with salt and pepper.
  5. Transfer sheet pan to the oven and broil for 8 minutes. Flip the meat patties over and broil for another 5 minutes.
  6. Serve in pita bread as sandwiches with feta cheese and cucumbers or alongside cooked basmati rice with mast-o-khiar if desired. Sprinkle everything with ground sumac for even more Persian flavor!

Keywords: sheet pan, kebab, quick & easy

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