Baked Kofta Kebab

Ingredients

• 680 g (1.5 lb)minced beef (90/10)
• 15 ml (1 tbsp)tomato purée
• 15 ml (1 tbsp)ground allspice
• 10 ml (2 tsp)garlic powder
• 5 ml (1 tsp)smoked paprika
• At least 5 ml (1 tsp) salt and 2.5 ml (½ tsp) black pepper; adjust to tastesalt and black pepper
• About 15 g (1 cup)parsley
• ½red pepper
• ½jalapeño
• 1 small-to-mediumyellow onion
• 3garlic cloves
• 1, slicedtomato
• 1, slicedyellow onion

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Chop the vegetables

   Put the parsley, red pepper, jalapeño, small-to-medium onion and garlic cloves in a food processor. Pulse until finely chopped, stopping before the mixture becomes wet.

3. 3

   Season the beef

   Add the chopped mixture to the minced beef. Season with salt, black pepper, allspice, garlic powder, tomato purée and smoked paprika.

4. 4

   Mix the mixture

   Combine just until the ingredients are evenly mixed.

5. 5

   Fill the dish

   Spread the beef mixture evenly in an 20 x 20 cm (8 x 8 inch) baking dish.

6. 6

   Add the topping

   Arrange the tomato and sliced onion in a flat layer over the beef. Season with salt and pepper.

7. 7

   Bake the kofta

   Cover the dish with foil and bake at 190°C (375°F) for 40 minutes. The kofta will release liquid; pour it away by carefully tilting the dish, or leave it in. Bake uncovered for a further 10 minutes, then grill (broil) for 1 minute.

8. 8

   Cut and serve

   Cut into 4 squares and serve with rice, salad and yoghurt.

What is baked kofta kebab?

Kofta refers to seasoned minced meat shaped or cooked in different ways across Arab and wider Middle Eastern cuisines. This version is baked as a single layer rather than shaped onto skewers, making it convenient to portion and serve.

A finely chopped mixture of parsley, onion, pepper and garlic brings flavour through the beef, while sliced tomato and onion form a simple topping. Baking and a short final grill give the dish its set texture and lightly browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 36g protein, 10g carbs, 18g fat.

The beef supplies most of the protein and fat, while the vegetables and tomato contribute most of the carbohydrates. Serve a square with salad and a measured portion of rice or pita for a balanced plate.

The vegetable mixture

Fine chop: pulse the parsley, peppers, onion and garlic until finely chopped, but stop before they turn into a wet paste. A few brief pulses make it easier to control the texture.

Jalapeño: it adds a little heat to the mixture. If you prefer a milder result, remove its seeds before processing.

Seasoning the beef

Allspice and paprika: ground allspice gives the beef a warm, aromatic flavour, while smoked paprika adds a smoky note. Garlic powder and tomato purée round out the seasoning.

Gentle mixing: combine the ingredients only until evenly distributed. Overworking the mince can make the cooked layer firmer than intended.

Layering and baking

Even layer: spread the beef across the 20 x 20 cm dish so it cooks at a consistent pace. Lay the tomato and onion slices flat on top for an even covering.

Covered first: the foil stays on for the initial 40 minutes of baking. Removing it for the final 10 minutes, followed by a 1-minute grill, finishes the top.

How to judge doneness

Set centre: the beef should be cooked through and hold together when cut into squares. Follow the stated cooking time, and check that the centre is no longer pink before serving.

Released liquid: the recipe notes that liquid may collect in the dish after the covered bake. Carefully tilt the dish to pour it away, or leave it in if you prefer a juicier result.

What to serve alongside

Rice and bread: serve a square with rice or pita to make a more substantial plate. A fresh salad adds crunch alongside the tender beef.

Yoghurt: a spoonful on the side offers a cool contrast to the seasoned meat. Keep accompaniments separate until serving so each person can choose their combination.

Recipe notes & tips

• Use short food-processor pulses to keep the vegetable mixture finely chopped rather than wet.
• Spread the beef evenly into the corners of the baking dish for more consistent cooking.
• Arrange the tomato and onion slices in a single, flat layer.
• Tilt the dish carefully when draining the released liquid, as it will be hot.
• Keep a close eye on the dish during the 1-minute grill so the topping does not scorch.

Variations

• Milder heat: leave out the jalapeño or remove its seeds before chopping.
• Fresh herbs: replace some of the parsley with another soft herb if you have it to hand.
• More vegetables: add a little extra sliced tomato and onion over the top.
• Spicier seasoning: increase the black pepper or add a pinch of chilli flakes to the beef.
• Pita meal: serve the squares with pita, salad and yoghurt for a build-your-own plate.

Common mistakes to avoid

• Over-processing the vegetables: they can turn wet; pulse briefly and stop once finely chopped.
• Overmixing the beef: it can become dense; mix only until the seasoning is combined.
• Uneven beef layer: thick and thin patches may cook differently; spread the mixture evenly in the dish.
• Skipping the foil: the recipe relies on a covered first bake; cover the dish for the full initial 40 minutes.
• Leaving the liquid without considering the texture: it can make the dish juicier; drain it carefully if you prefer less liquid.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout, in the oven or microwave; add a splash of water if reheating in the oven to help keep the beef moist.

Frequently asked questions