Growing up in an Armenian family, warm spices like cumin, paprika, and cinnamon were in everything. This is not a traditional Armenian dish, but these kofta kebabs smell and taste like home the second they hit the oven.
If you love bold Mediterranean flavors but don’t want to fire up the grill, these oven baked ground beef kofta kebabs are an easy solution. Instead of shaping individual skewers, the seasoned beef mixture is pressed into a casserole dish or sheet pan, scored into long kebab shapes, and baked until juicy and tender.
This ground beef kofta recipe is packed with fresh parsley, garlic, onion, and warm spices like cumin and paprika. After baking, a quick broil caramelizes the top and gives the kebabs that classic roasted flavor.
Serve the kofta tucked into warm pita with hummus and a bright tomato onion salad for a Mediterranean-inspired weeknight dinner that feels both comforting and fresh.
What Is Kofta? (Mediterranean Ground Beef Recipe Explained)
Kofta is a popular Middle Eastern and Mediterranean dish made from seasoned ground meat mixed with herbs, garlic, onions, and spices. The meat is traditionally shaped onto skewers and grilled over open flame.
In this recipe, we’re making kofta in the oven, which creates the same juicy texture and rich flavor without needing a grill or skewers. The beef is shaped into long sections in a pan so it still resembles classic kebabs.
Mediterranean Kofta Flavors My Armenian Family Loves
While this isn’t specifically an Armenian recipe, the flavors feel incredibly familiar in our home. Growing up in an Armenian family, meals often included fresh parsley, garlic, onions, and warm spices like cumin and paprika.
Those same ingredients come together beautifully in these ground beef kofta kebabs, which is probably why this dish disappears so quickly at our dinner table. It’s one of those meals that feels traditional and comforting, even when it’s made in a modern, weeknight-friendly way.
You might also enjoy these recipes from Mom’s Dinner Bell:
- Greek Smashed Chicken Tacos - Incredibly simple with fresh Mediterranean flavors.
- Easy Gyro Meat Recipe Döner Kebab Style - Oven friendly cooking that is so simple to make.
- Loaf Pan Chicken Shawarma - Affordable, family friendly and great for busy nights.
Jump to:
- What Is Kofta? (Mediterranean Ground Beef Recipe Explained)
- Mediterranean Kofta Flavors My Armenian Family Loves
- Ingredients for Oven Baked Ground Beef Kofta Kebabs
- How to Cook Ground Beef Kofta in the Oven Without Skewers
- Use Lean Ground Beef for the Best Oven Baked Kofta
- Fresh Tomato Onion Salad for Kofta Pita Wraps
- How to Serve Ground Beef Kofta in Pita Wraps
- Substitutions for Ground Beef Kofta Kebabs
- Variations for This Baked Beef Kofta Recipe
- Equipment Needed
- Storage Instructions
- Top Tip
- Frequently Asked Questions Kofta Kebabs
- What to Serve With Kofta
- Mediterranean Inspired Recipes
- Side Dish Ideas
Ingredients for Oven Baked Ground Beef Kofta Kebabs
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For the kofta:
- Ground beef (lean works best)
- Red or orange bell pepper, finely diced
- Fresh parsley, finely chopped
- White onion, diced
- Minced garlic
- Paprika
- Cumin
- Salt
- Black pepper
- Cinnamon
Serving:
- Greek pita bread
- Hummus, tzatziki, or garlic sauce
Tomato onion salad:
- Red onion, thinly sliced
- Grape tomatoes, quartered
- Fresh parsley
- Olive oil
- Lemon juice
- Sumac
See recipe card for quantities.
How to Cook Ground Beef Kofta in the Oven Without Skewers
One of the easiest ways to make kofta at home is by baking it instead of grilling.
To do this, press the seasoned beef mixture into a 9×12 casserole dish or rimmed sheet pan. Then use a pastry scraper or spatula to create long sections that resemble traditional kebab shapes.
This method allows the kofta to cook evenly while still creating those classic ridges and edges.
- Step 1: Mix the Kofta Meat Mixture. In a large bowl, combine the ground beef with diced bell pepper, chopped parsley, onion, garlic, and spices. Mix until everything is evenly incorporated.
- Step 2: Press and Shape the Kofta. Press the meat mixture into a casserole dish or sheet pan. Use a pastry scraper or spatula to create long kebab-shaped sections about 1–1½ inches wide.
- Step 3: Score the Kebabs. Lightly score the meat every half inch along each section. Do not cut all the way through. This helps the kofta cook evenly and gives it the traditional kebab look.
- Step 4: Bake and Broil. Bake until the beef is fully cooked. Carefully remove excess liquid fat from the pan, then broil for a few minutes to brown the tops and create slightly crispy edges.
Hint: Finely chop the vegetables and herbs before mixing them into the beef. Smaller pieces distribute evenly throughout the mixture and help the kofta hold together during cooking.
Use Lean Ground Beef for the Best Oven Baked Kofta
Because this recipe cooks in the oven rather than on a grill, using lean ground beef works best.
Higher-fat beef can release too much grease during cooking, which may cause the kofta to sit in excess liquid. Leaner beef keeps the texture juicy while helping the kebabs hold their shape.
Fresh Tomato Onion Salad for Kofta Pita Wraps
While the kofta bakes, prepare a quick Mediterranean-style topping.
Thinly slice red onion and combine it with quartered grape tomatoes and chopped parsley. Toss everything with olive oil, lemon juice, and a sprinkle of sumac.
This simple salad adds brightness and balances the rich flavors of the beef.
How to Serve Ground Beef Kofta in Pita Wraps
Warm your pita bread and spread a layer of hummus, tzatziki, or garlic sauce across the inside.
Break or slice the baked kofta into portions and place it inside the pita. Top with the tomato onion salad and fold the pita around the filling.
The result is a flavorful kofta pita wrap that’s perfect for an easy weeknight dinner.
Substitutions for Ground Beef Kofta Kebabs
If you don’t have every ingredient on hand, this recipe is still flexible.
Bell peppers can be replaced with finely grated zucchini for moisture. Fresh cilantro can substitute for parsley if needed.
For serving, hummus can easily be swapped with tzatziki or garlic sauce. Even a simple yogurt sauce with lemon and garlic works beautifully with the spices in the beef.
Variations for This Baked Beef Kofta Recipe
Once you’ve made this recipe once, it’s easy to customize.
Ground lamb can be used instead of beef for a more traditional kofta flavor. Ground chicken or turkey also works well for a lighter option.
You can also add herbs like mint or cilantro for a slightly different Mediterranean flavor profile. link)
Equipment Needed
- Large mixing bowl
- Cutting board and knife
- Pastry scraper or spatula
- 9×12 casserole dish or rimmed sheet pan
- Measuring spoons
Storage Instructions
Store leftover kofta in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the oven, air fryer, or skillet until warmed through.
The tomato onion salad is best eaten fresh but can be stored in the refrigerator for about 1 day.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Frequently Asked Questions Kofta Kebabs
Yes. Baking kofta in a casserole dish or sheet pan is an easy alternative to grilling and still produces juicy and flavorful results.
The classic kofta spice blend includes cumin, paprika, garlic, fresh parsley, and a pinch of cinnamon or allspice. This combination of warm, earthy spices is what makes kofta taste distinctly Mediterranean and Middle Eastern. In this recipe, the same spices that show up in Armenian cooking — cumin, paprika, cinnamon — come together in the kofta in a way that feels deeply familiar and comforting.
Popular options include tzatziki, hummus, garlic sauce (toum), or yogurt-based sauces.
Greek pita bread or Middle Eastern flatbread works best for wrapping kofta.
Yes — and that is exactly what this recipe does. Instead of threading the meat onto skewers, the seasoned beef mixture is pressed into a casserole dish or sheet pan, scored into long kebab shapes, and baked until juicy. A quick broil at the end caramelizes the top. You get all the flavor and texture of kofta without needing skewers, a grill, or any special equipment.
Kofta is a dish found throughout the Middle East, Mediterranean, and South Asia made from seasoned ground meat — most commonly beef or lamb — mixed with fresh herbs, garlic, onion, and warm spices. It is traditionally shaped onto skewers and grilled over open flame. The name comes from the Persian word koofteh, meaning pounded meat. In this recipe we skip the skewers and bake the seasoned meat in the oven instead, which gives you the same rich flavor with far less effort.
Two things help: do not overwork the meat when mixing, and chill the shaped kofta for 15-30 minutes before baking if you have time. Chilling helps the mixture firm up. In this recipe, pressing the meat into a pan rather than onto skewers removes the falling-apart risk entirely since the pan supports the shape during baking.
Warm pita or flatbread is the traditional pairing, along with hummus, a simple tomato and onion salad, and a cooling yogurt sauce or tzatziki. Rice pilaf is another natural side. For a full Mediterranean spread, add fattoush salad and a cucumber salad with sumac. The kofta also works well tucked into a wrap with garlic sauce and fresh vegetables for a quick weeknight dinner.
Yes. Ground lamb is actually the more traditional choice and gives kofta a richer, slightly gamey flavor that pairs beautifully with the warm spices. You can also do a 50/50 blend of beef and lamb for a middle-ground option. If you use lamb, the fat content is higher, so the kofta will be extra juicy — keep an eye on it under the broiler so it does not overcook.
What to Serve With Kofta
These kofta kebabs pair well with a variety of sides.
This was inspired by my other recipe on this site, and pairs well with this amazing side dish recipe.
Try serving it with:
- Warm pita bread
- Hummus or tzatziki
- Mediterranean salads
- Roasted vegetables
Mediterranean Inspired Recipes
Looking for other recipes like this? Try these:
Side Dish Ideas
These are my favorite dishes to serve with Oven Baked Ground Beef Kofta Kebabs:
Oven Baked Ground Beef Kofta Kebabs
Equipment
- Large mixing bowl
- Knife and Cutting board
- Pastry scraper or spatula
- 9×12 casserole dish or rimmed sheet pan
- measuring spoons
Ingredients
Kofta
- 2 pounds lean ground beef
- ⅓ red or orange bell pepper finely diced
- 1 small bunch parsley finely chopped
- 1 white onion finely diced
- 2 tablespoons minced garlic
- 2 teaspoons paprika
- 2 teaspoons cumin
- ½ teaspoon cinnamon
- 1 teaspoons salt
- 1 teaspoon black pepper
Tomato Onion Salad
- 1 red onion thinly sliced
- 1 cup grape tomatoes quartered
- ½ bunch parsley finely chopped
- 3 tablespoons olive oil
- 3 tablespoon lemon juice
- 2 teaspoon sumac
For Serving
- Greek pita bread
- hummus tzatziki, or garlic sauce
Instructions
Step 1 – Prepare the Kofta Mixture
- In a large bowl combine the ground beef, diced bell pepper, chopped parsley, diced onion, garlic, paprika, cumin, cinnamon, salt, and pepper. Mix until all ingredients are evenly distributed.
Step 2 – Shape the Kofta
- Press the meat mixture into a 9×12 casserole dish or rimmed sheet pan. Using a pastry scraper or spatula, create long kebab-style sections about 1–1½ inches wide.
Step 3 – Score the Kebabs
- Lightly score the meat every half inch along each section. Do not cut all the way through. This helps the kofta cook evenly and creates the classic kebab shape.
Step 4 – Bake the Kofta
- Bake in a 400°F oven for about 20–25 minutes until the beef is fully cooked.
Step 5 – Drain Fat and Broil
- Carefully remove excess liquid fat from the pan. Broil for 3–5 minutes to caramelize the tops and create slightly crispy edges.
Step 6 – Prepare the Tomato Onion Salad
- While the kofta bakes, combine sliced red onion, quartered tomatoes, parsley, olive oil, lemon juice, and sumac in a bowl. Toss until evenly coated.
Step 7 – Assemble the Pita Wraps
- Spread hummus or tzatziki inside warm pita bread. Add pieces of kofta and top with the tomato onion salad. Fold and serve.
Notes
- Use lean ground beef to prevent excess grease during baking.
- Finely chop vegetables so the kofta mixture holds together well.
- Broiling at the end adds flavor and mimics the char from grilling.
- These kofta kebabs can be served in pita wraps, over rice, or with roasted vegetables.
Carrie says
This was a delicious and easy recipe to make on a weeknight. When I make it again, I probably would not put it under the broiler because it seemed like the meat was overcooked and a little on the dry side. Other than that, it was great.
Lindsay Lehrer says
Hi there! Thank you so much for making this on a busy weeknight and for the honest feedback, I really appreciate it.
You're totally right that broilers can be tricky since they vary so much from oven to oven, and it's easy to go from perfectly done to overcooked in just a minute or two under that direct heat. A couple things that might help next time: pulling it a minute or two earlier than you think you need to (it'll keep cooking a bit from residual heat), moving your oven rack down a notch so the meat isn't quite as close to the element, or skipping the broiler altogether and just finishing it in the oven at a high temp (425°F works well) until it's cooked through, then giving it a quick broil for the last minute or two just to get some color on top.
So glad the rest of it was a hit for your weeknight rotation! Thanks again for trying it and taking the time to let me know how it went. I appreciate you!!!