15 October 2025
Street-Style Oven Kebab Laffa with Creamy Tahina
Sivan’s Kitchen (adapted by JojoM)
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. 🌿🔥🥙
Street-Style Oven Kebab Laffa with Creamy Tahina
Sivan’s Kitchen (adapted by JojoM)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.
Chef's Tips
For a smokier vibe, add a pinch of smoked paprika or char the cooked kebab briefly under a very hot grill.
If grilling on BBQ or a grill pan, you don’t need to squeeze out the veg liquid—this keeps patties juicy.
Lamb adds richness; beef or chicken keeps it lighter. Adjust salt to taste.
Sumac low on stock? Mix equal parts lemon zest and a pinch of citric acid as a quick sub.
Tools Used
Food Processor Or Blender(opens in a new tab)Fine Mesh Sieve(opens in a new tab)Mixing Bowls(opens in a new tab)Whisk(opens in a new tab)
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Ingredients
USMetric
Kebab Mixture
Herby Tomato & Onion Salad
Tahina (Tahini Sauce)
To Serve
Instructions
Prep the Kebab
- 1
Add parsley, onion, red pepper, garlic and jalapeño (if using) to a processor. Pulse to a fine mush.
- 2
Tip into a sieve and press firmly to remove excess liquid for oven baking (keep liquid if BBQ-grilling).
- 3
In a bowl, mix veg pulp with ground meat, tomato paste, salt, pepper, paprika and turmeric until just combined.
Bake & Brown
- 1
Heat oven to 220°C/425°F. Lightly oil a sheet pan.
- 2
Spread kebab mixture in a 1.25 cm (½-inch) even layer. Score into strips or squares.
- 3
Bake 15 minutes until set, then switch to grill/broiler and brown 3–5 minutes for charred edges.
Make the Salad
- 1
Toss tomato wedges, onion, parsley, olive oil, lemon juice, salt and sumac. Set aside.
Whisk the Tahina
- 1
In a bowl, whisk tahini with lemon juice and salt, then stream in ice water until smooth, pale and pourable.
Build & Serve
- 1
Warm laffa/pita. Add kebab pieces, spoon over salad, drizzle generously with tahina.
- 2
Roll and eat immediately. Also great over rice if skipping bread.
Comments & Reviews
Leah
10/14/2025
No sumac locally; lemon zest + tiny pinch of citric acid did the trick. Great midweek dinner.
Nikos
10/14/2025
Grilled mine on a BBQ—kept the veg liquid as suggested and it stayed super juicy.
Ava M.
10/14/2025
Used lamb and a little cinnamon—absolutely banging. Added toum and pickles. Instant favourite!
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Nutrition Facts
Serving Size: 1 stuffed laffa with salad & tahina (1/6 recipe)
Calories 520
% Daily Value*
Total Fat 47g60%
Saturated Fat 19g95%
Trans Fat 0g
Cholesterol 65mg22%
Sodium 620mg27%
Total Carbohydrates 18g7%
Dietary Fiber 4g14%
Sugars 6g
Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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