If you’re looking for a fast and flavorful Mediterranean-inspired dinner, this Sheet Pan Kofta recipe is the perfect solution. Made with lean ground beef, fresh herbs, warm spices, and baked to perfection in the oven, these juicy kofta strips are packed with protein and ready in just 25 minutes. Served in warm pita with salad and creamy tzatziki, this easy meal is ideal for busy weeknights or casual family dinners.
Why You’ll Love This Recipe
This sheet pan kofta recipe is simple, delicious, and incredibly convenient. Instead of shaping individual kebabs or grilling outdoors, everything is baked right on one pan for easy cleanup and consistent results.
The fresh parsley and mint add brightness, while the smoked paprika, cumin, and cinnamon create rich Mediterranean flavor. The oven method keeps the kofta juicy inside while the broiler creates crisp, charred edges.
It’s also versatile. You can serve it in wraps, over rice, or as part of a mezze platter with hummus and salad. Plus, it’s naturally high in protein and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the kofta:
2 pounds lean ground beef (90/10 or 93/7)
1/4 cup fresh mint leaves
1/2 cup fresh parsley
1 small red onion, roughly chopped
3 garlic cloves
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
1 tablespoon olive oil or avocado oil for greasing the pan
For the salad topping:
1 large red onion, thinly sliced
1/3 cup chopped parsley
1 cup halved cherry tomatoes
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
1/2 cup crumbled feta cheese
1/2 teaspoon kosher salt
For serving:
Warm pita bread
Tzatziki sauce
Directions
Preheat your oven to 425°F. Lightly grease a quarter sheet pan or baking tray with olive oil or avocado oil.
Add the mint, parsley, chopped onion, and garlic cloves to a food processor. Pulse until finely chopped and well combined. This helps distribute the flavors evenly throughout the meat mixture.
In a large mixing bowl, combine the ground beef with the herb mixture. Add smoked paprika, cumin, cinnamon, kosher salt, tomato paste, onion powder, garlic powder, black pepper, and chili flakes. Mix gently until everything is just combined. Avoid overmixing, as this can make the kofta tough.
Transfer the meat mixture onto the prepared baking tray. Press it evenly into a rectangle about 1/2 inch thick.
Using a spatula or knife, score the meat into 5 long strips to resemble traditional kofta kebabs.
Bake for 15 minutes or until the internal temperature reaches 165°F.
Carefully drain any excess fat from the pan. Turn the broiler on high and broil for 1 to 2 minutes until the edges are slightly charred and golden brown.
While the kofta cooks, prepare the salad topping. In a bowl, combine sliced onion, parsley, cherry tomatoes, lemon juice, olive oil, feta cheese, and salt. Toss well.
Slice the kofta along the scored lines and serve in warm pita bread topped with the salad and tzatziki sauce.
Servings and timing
Servings: 5 kofta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 241 calories per serving
Variations
For a more traditional flavor, use a combination of ground beef and ground lamb instead of all beef.
If you prefer a lighter option, substitute ground turkey or ground chicken. Reduce the spices slightly so the poultry flavor still shines through.
To make the dish spicier, add extra chili flakes or a pinch of cayenne pepper.
You can also shape the meat onto skewers and grill them instead of baking for a more classic kofta preparation.
Serve the kofta over rice bowls, quinoa, or fresh salad for a low-carb meal option.
Storage/Reheating
Store leftover kofta in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the cooked kofta to cool completely. Place the pieces on a tray and freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
Reheat refrigerated kofta in a 350°F oven for about 10 minutes or until warmed through. Frozen kofta can be reheated directly from frozen at 375°F for approximately 15 minutes.
Avoid microwaving too long, as it may dry out the meat.
FAQs
What is kofta made of?
Kofta is typically made from ground meat mixed with herbs, onions, garlic, and warm spices.
Can I use ground chicken instead of beef?
Yes, ground chicken works well, though the flavor will be lighter and less rich.
How do I keep kofta from drying out?
Use lean beef with some fat content and avoid overcooking. A meat thermometer helps ensure perfect doneness.
Do I need skewers for this recipe?
No, this sheet pan version skips the skewers entirely for an easier cooking method.
Can I make the mixture ahead of time?
Yes, you can prepare the meat mixture up to 24 hours in advance and store it in the refrigerator.
What should I serve with kofta?
Kofta pairs well with pita bread, rice, salad, hummus, or tzatziki sauce.
Can I freeze cooked kofta?
Yes, cooked kofta freezes very well for up to 2 months.
Why is my kofta falling apart?
The mixture may be too wet or not rested properly after baking.
Can I make this recipe dairy-free?
Yes, simply omit the feta cheese and use a dairy-free sauce instead of tzatziki.
How do I get crispy edges on baked kofta?
Broiling the kofta for 1 to 2 minutes after baking creates delicious crispy edges.
Conclusion
This Sheet Pan Kofta recipe delivers all the bold Mediterranean flavors of traditional kofta with a simple oven-baked method perfect for busy days. Juicy, herb-packed, and ready in just 25 minutes, it’s a satisfying meal the whole family will enjoy. Whether served in pita wraps, over rice, or alongside fresh salads and dips, this easy recipe is guaranteed to become part of your regular dinner rotation.
Sheet Pan Kofta is a flavorful Mediterranean-style baked dish made with seasoned ground beef mixed with fresh herbs and warm spices, then baked into juicy strips and served with salad and tzatziki in pita bread. It is quick, high in protein, and perfect for easy weeknight dinners.
Ingredients
2 pounds lean ground beef
1/4 cup fresh mint leaves
1/2 cup fresh parsley
1 small red onion, roughly chopped
3 garlic cloves
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
1 tablespoon olive oil (for greasing pan)
1 large red onion, thinly sliced (salad)
1/3 cup chopped parsley (salad)
1 cup cherry tomatoes, halved (salad)
Juice of 1/2 lemon (salad)
2 tablespoons olive oil (salad)
1/2 cup feta cheese (salad)
1/2 teaspoon salt (salad)
Warm pita bread, for serving
Tzatziki sauce, for serving
Instructions
Preheat oven to 425°F (220°C) and grease a sheet pan.
Pulse mint, parsley, onion, and garlic in a food processor until finely chopped.
Mix herb mixture with ground beef, spices, tomato paste, and seasonings.
Press mixture evenly onto sheet pan into a rectangle about 1/2 inch thick.
Score into 5 long strips.
Bake for 15 minutes until cooked through.
Drain excess fat and broil for 1–2 minutes until edges are charred.
Mix salad ingredients in a bowl.
Slice kofta and serve in pita with salad and tzatziki.
Notes
Do not overmix meat to keep kofta tender.
Broiling at the end adds authentic charred flavor.
Can substitute lamb, chicken, or turkey for beef.
Mixture can be prepared ahead and refrigerated overnight.
