Juicy Oven Kebab with Peppers, Mushrooms & Tomatoes – Homemade Kebab from Your Oven

If you're looking for a simple yet incredibly delicious meal that tastes like vacation, this juicy oven kebab is for you. Peppers, mushrooms, and tomatoes come together with spiced minced meat to create a dish that feels straight out of a Turkish kitchen. The best part? You don’t need a grill – the oven does all the work for you!

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Ingredients Oven Kebab

• 500 g minced meat (beef or mixed)

• 1 onion

• 1 bunch fresh parsley

• 1 red bell pepper

• 1 green bell pepper

• 150 g mushrooms

• 2 tomatoes

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp cumin

• 2 tbsp olive oil

Instructions Oven Kebab

1. Finely chop the onion and parsley in a food processor, then squeeze out the excess liquid.

2. In a large bowl, combine the minced meat, onion, parsley, and spices. Mix well until smooth.

3. Wash and chop the peppers, mushrooms, and tomatoes into bite-sized pieces.

4. Spread the meat mixture evenly on a baking tray lined with parchment paper.

5. Use a knife or spatula to cut the mixture into long strips, leaving small gaps between them.

6. Arrange the vegetables around the edges, drizzle with olive oil, and season with salt.

7. Bake in a preheated oven at 220°C (top/bottom heat) for about 20 minutes.

8. Switch to the grill function and brown the top slightly for that perfect finish.

9. Optionally, roast the vegetables a bit longer if you like them extra caramelized.

Tip

Serve it with a fresh yogurt dip or a squeeze of lemon for a burst of freshness!

Resumée

This juicy oven kebab with peppers, mushrooms, and tomatoes is the perfect comfort food – full of flavor and so easy to make. No grill needed, just one tray and a few fresh ingredients. It’s the ideal recipe for flexitarians who love good food without fuss.

Get inspired by food for flexitarians.

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The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

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FAQ

Which minced meat works best for this oven kebab?

Beef or a beef-pork mix both work well; the mix stays a little juicier. For a lighter version you can use minced turkey, but add an extra tablespoon of olive oil so it doesn't dry out.

Can I prepare the kebab in advance?

Yes — mix the seasoned meat and shape it on the tray up to a day ahead, then keep it covered in the fridge and bake fresh. Leftovers reheat well in the oven at 180°C and are great in a wrap the next day.

Why do I squeeze the liquid out of the onion?

Grated onion releases a lot of water, which would make the meat mixture loose and cause it to steam rather than brown. Squeezing it out keeps the kebab firm so it holds its strips and crisps up under the grill.