Can I use lamb instead of beef or chicken?

Yes—lamb is traditional and very flavorful. Keep the 20% fat guideline for best texture and juiciness.

No sumac—what’s a good substitute?

Use lemon zest with a tiny pinch of citric acid or extra lemon juice. It won’t be identical but adds the same bright tang.

How do I get a smoky flavour without a BBQ?

Finish under a very hot grill, briefly torch the surface, or add a pinch of smoked paprika to the kebab mix.

Yes. Bake, cool, and refrigerate up to 3 days. Reheat under the grill to re-crisp the edges. Whisk tahina fresh for best texture.

Street-Style Oven Kebab Laffa with Creamy Tahina

Name: Street-Style Oven Kebab Laffa with Creamy Tahina
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: ground meat (beef, lamb, or chicken); flat-leaf parsley; large onion; red pepper; garlic cloves; jalapeño (optional); tomato paste; fine salt; black pepper; paprika; ground turmeric; olive oil, for pan; beefsteak tomatoes, cut into wedges; large onion, cut into wedges; flat-leaf parsley, chopped; extra-virgin olive oil; lemon juice (about 1 lemon); fine salt; ground sumac; sesame paste (tahini); ice-cold water (more as needed); lemon juice; fine salt; laffa or flat pita, warmed

Juicy, spice-packed sheet-pan kebab finished under the grill, piled into warm laffa with herby salad and silky tahina. Big street-food flavour in under 30 minutes.

Street-Style Oven Kebab Laffa with Creamy Tahina 🌿🔥

If you love juicy, charred kebabs but don’t want to deal with skewers or a smoky kitchen, this sheet-pan kebab laffa is your new go-to. It delivers that grilled street-food flavour in under 30 minutes—all from your oven! 🥙✨

This recipe packs spiced ground meat with fresh parsley, onion, and red pepper, baked until tender, then broiled for a golden edge. Wrapped in warm laffa with a herby tomato salad and a silky lemon-tahina drizzle, every bite bursts with Middle Eastern sunshine ☀️🌿.

🧄 Why You’ll Love It

Street food, simplified: All the kebab flavour, none of the fuss.
Balanced and fresh: The herby salad and creamy tahina brighten every bite.
Customizable: Works with beef, lamb, or chicken—each brings its own twist.
Perfect for weeknights: One sheet pan, 30 minutes, and dinner’s done!

🔥 Sheet-Pan Magic

Instead of shaping individual kebabs, spread the seasoned mixture thinly on a sheet pan and bake until set. The final grill (broil) step gives those signature smoky, crispy bits. It’s genius for quick meals or feeding a crowd.

For an extra hit of flavour, drizzle a little olive oil before broiling—it helps caramelize the edges beautifully. If you’ve got a BBQ handy, even better: skip squeezing the veg mixture and grill for a juicier finish.

🥗 The Herby Salad

This salad brings a refreshing counterpoint to the rich kebab. Juicy tomatoes, sharp onions, and heaps of parsley get tossed in lemon, olive oil, and sumac. The tangy dressing cuts through the richness and makes the wrap sing 🎶.

Quick tip: No sumac? Combine lemon zest and a pinch of citric acid—it mimics the tang perfectly.

🧆 Creamy Tahina Sauce

A good kebab needs great tahina. The secret? Ice-cold water. Whisk it in slowly with lemon juice and salt until pale and pourable. It turns nutty tahini into something luxuriously smooth and balanced.

For a variation, add a dash of cumin or garlic for extra depth—or swirl in a spoon of Greek yogurt for creamier texture.

🫓 Build It Like a Pro

Warm your laffa or pita, spread with creamy tahina, pile on kebab pieces, spoon over that vibrant salad, and roll it up tight. Eat it hot off the grill or packed for lunch—it’s satisfying either way.

Want to skip bread? Serve the kebab and salad over fluffy basmati rice or couscous for a wholesome bowl version.

🌶️ Pro Tips

Use 20% fat meat for the juiciest results.
Add smoked paprika or a quick torch finish for a BBQ-like smokiness.
Prep ahead—the kebab reheats beautifully under the grill.
Lamb = rich and aromatic; beef or chicken = lighter and cleaner.

🍋 Final Thoughts

This Street-Style Oven Kebab Laffa brings together everything we crave from Middle Eastern street eats—smoky, herby, lemony, and deeply satisfying. Once you make it, it’s bound to enter your weeknight rotation. 🌿🔥🥙