These sheet pan beef kebabs are an Iraqi classic called aroog. Ground beef is combined with onions, parsley, bell pepper, garlic, tomato passata and tomato paste, then formed into small patties. Instead of pan-frying, this version uses a simple sheet pan technique: the pans are pre-oiled and preheated so the patties sear as soon as they hit the oven. Baking at high heat caramelizes and crisps the outside while keeping the interior juicy. The recipe comes together in under an hour and is ideal for stuffing into buns for an easy weeknight dinner.
The viral sheet pan kebab trick that didn’t work for me
A few weeks ago I tried the viral method where you press the kebab mixture into a single slab, make indentations and bake. It didn’t work: juices pooled, the meat steamed instead of crisping, and the result was gray and dry. When I asked my community, many reported the same outcome.
So I returned to a reliable approach based on traditional Iraqi aroog. I shape the mixture into small, even patties on sheet pans that are both pre-oiled and preheated. Spacing them apart prevents steaming, so each patty sears the moment it hits the pan, locks in juices, and develops a caramelized exterior. The result is consistently tender and flavorful.
How to make these sheet pan kebabs (my mom’s recipe)
The mixture comes together quickly—about 10 minutes if you use a food processor. Because the vegetables and passata add moisture, a measured amount of flour helps bind everything without making the patties dense. A small amount of baking powder helps the patties puff slightly and retain moisture. This combination of ingredients is from my mom’s recipe and produces soft, juicy kebabs that crisp beautifully in the oven.
Before you mix the meat, line two large rimmed sheet pans with parchment and spread 2 tablespoons of oil on each. Place the pans in the oven while it preheats to 450°F (230°C); the hot, oiled pans give the patties an instant sear when you place them on the sheets.
My favorite way to serve these kebabs is in fresh samoon or pita buns with sliced tomatoes, sliced onions tossed with sumac (if you have it), and chopped parsley. Ketchup and mayonnaise are popular condiments for sandwiches. They also pair well with yellow rice and a simple Arabic salad for a fuller meal.
Juicy Sheet Pan Kebabs (Ground Beef)
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Ingredients
- 2 yellow onions, medium, roughly chopped
- 1 cup parsley, roughly chopped
- 2 garlic cloves, peeled
- 1 bell pepper, any color, roughly chopped
- 1 3/4 lb ground beef, medium or lean
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 1/4 cups all-purpose flour
- 1 cup tomato passata
- 1/2 teaspoon baking powder
- 4 tablespoons vegetable oil
For serving
- 6 fresh samoon buns, or pita bread
- 2 tomatoes, sliced
- 3 green onions, sliced
- 1/4 cup parsley, roughly chopped
Instructions
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Preheat the oven to 450°F (230°C) and place a rack on the bottom position. Put the oiled, parchment-lined sheet pans in the oven to heat.
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Add onions, parsley, garlic and bell pepper to a food processor and pulse until very finely chopped. If you don’t have a food processor, mince them very finely by hand.
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Transfer the chopped vegetables to a large bowl. Add ground beef, salt, pepper, flour, tomato passata, tomato paste and baking powder. Mix thoroughly with your hands until the mixture holds together and feels like a soft dough.
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Remove the hot pans from the oven, then spoon 1–2 tablespoons of the meat mixture onto the pan and form into round patties about 1/4 inch (6 mm) thick. Leave about 1 inch (2.5 cm) between patties.
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Return the pans to the bottom rack and bake for 15 minutes. Check whether the bottoms are brown and crisp; if not, bake an additional 5 minutes until sizzling and golden. Flip the patties and bake another 10–15 minutes until cooked through. If you want more browning on top, broil briefly while watching closely.
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Serve immediately in buns with sliced tomatoes, green onions and parsley, or enjoy on a platter alongside rice and salad.
Notes
If you’d rather, you can shallow-fry the patties in a nonstick skillet using about 1/2 inch (13 mm) of oil, cooking in batches until golden and cooked through.