These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.
Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)
After the sheet pan turkey kabobs went viral here on the blog, I couldn’t stop thinking about other ways to use this simple, no-skewer method — and a Koobideh-inspired beef version quickly moved to the top of my list. Traditional koobideh is known for its bold seasoning and juicy texture, but it can feel intimidating to make at home. This sheet pan approach keeps all the flavor while making it completely approachable for a weeknight dinner.
These Viral Sheet Pan Beef Kabobs deliver everything you want from classic koobideh-style kebabs: tender, well-seasoned beef with a lightly crisp exterior and plenty of savory depth. Baking them on a sheet pan eliminates the guesswork of grilling and shaping, and the result is consistently juicy kabobs every single time.
If you loved how effortless the turkey version was, this beef variation is just as easy — and just as crave-worthy. It’s the kind of recipe that feels a little special but fits perfectly into a busy week, which is exactly why this method keeps popping up everywhere.
Ingredients
- Ground beef
- White onion (grated and squeezed dry)
- Garlic
- Fresh parsley
- Sumac, turmeric, black pepper, and kosher salt
- Optional red pepper flakes for heat
For serving, you’ll also want:
- Greek yogurt and hummus for a creamy sauce
- Fresh tomatoes, red onion, parsley, lemon, and sumac for a bright salad
- Warm lavash to pull everything together (optional mint or basil)
(Exact measurements are listed in the recipe card below.)
.jpg "These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.")
Served on Lavash, wrap style.
How to Make
These sheet pan kabobs come together easily with minimal prep — no skewers or grill required.
- Mix the kabobs: Combine ground beef with grated onion, garlic, herbs, and spices. Mix gently just until combined to keep the texture tender.
- Shape: Press the mixture onto a sheet pan and score into long kabob-style strips.
- Bake & broil: Roast until cooked through, then briefly broil for that lightly charred, kabob-like finish.
- Finish & serve: Let the meat rest, then slice and serve with yogurt sauce, fresh salad, and warm lavash.
.jpg "These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.")
Substitutions & Variations
- Use your own spice blend: If you already have a favorite Middle Eastern or kebab seasoning, feel free to swap it in for the spices listed here. Aim for about 1½–2 tablespoons total seasoning.
- Beef & lamb blend: For a more traditional koobideh flavor, substitute half of the ground beef with ground lamb.
- Make it spicy: Increase red pepper flakes or add a pinch of Aleppo pepper to the meat mixture.
Variations
- Low-carb option: Skip the lavash and serve the kabobs over chopped salad or cauliflower rice.
- Meal-prep bowls: Serve over rice with extra sauce and salad for easy lunches.
.jpg "These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.")
Kitchen Tips and Notes
- Squeeze the onion well: Removing excess moisture keeps the kabobs juicy without becoming soft or mushy.
- Don’t overmix: Mixing too much can make the beef dense — gentle hands are key.
- Score before baking: This makes the kabobs easy to separate cleanly after cooking.
- Broil briefly: Just 1–2 minutes adds flavor without drying out the meat.
- Leftovers: Store in an airtight container for up to 3 days. Reheat gently or enjoy cold in wraps or bowls.
This is what a 1/2 batch looks like.
Set the Mood
Make your kabob dinner and occasion by incorporating these easy mood enhancers along with your meal. See tips below.
If this recipe feels like a keeper, you’re not alone. These kabobs passed the ultimate test in our house — my husband, who proudly considers himself a koobideh expert, crowned them worthy of top honors. If you’re in the mood for more easy, high-flavor meals, don’t miss my Viral Sheet Pan Turkey Kabobs or another sheet pan favorite here, Sheet Pan Honey Dijon Chicken and Vegetables.
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Before You Start
- Grate the onion and squeeze out excess liquid before mixing
- Preheat the oven fully for even browning
- Warm the lavash just before serving for best texture
- Prep the salad and sauce while the kabobs bake
- If this size serving is too much you can cut the recipe in half
This quick prep makes the cooking process smooth and stress-free.
