Antakya Tray Kebab with Charred Peppers

This Antakya tray kebab brings the bold, smoky flavors of southern Turkey to your weeknight table. A spiced mixture of ground beef and lamb is pressed into a tray, topped with ripe tomatoes and whole green peppers, and baked until the edges char and the juices bubble.

Sliced into wedges and wrapped in warm lavash, it’s a satisfying, hands-on dinner that feels both rustic and special. The simple preparation and short ingredient list make it a great choice for feeding a crowd or meal-prepping for the week.

Antakya, a city near the Turkish-Syrian border, is known for its rich, aromatic kebabs. This tray version, called tepsi kebabı, is a home-style take on the classic: instead of skewers, the seasoned meat is spread flat in a pan, so it cooks quickly and evenly.

The key is a generous hand with garlic, pepper paste, and cumin, which perfume the meat as it roasts. Topped with juicy tomatoes and charred green peppers, each bite is a balance of savory, tangy, and slightly sweet. Served with lavash, it’s a complete meal that’s both comforting and impressive.

Ingredients

Why this recipe works

Pressing the meat into a thin, even layer in a tray maximizes surface area, which means more caramelization and a deeper, richer flavor. As the meat roasts, the fat renders and mixes with the tomato sauce, creating a self-basting effect that keeps the kebab moist and tender.

The high oven temperature (425°F) mimics the intense heat of a wood-fired oven, encouraging the edges to char slightly while the center stays juicy.

The combination of finely minced onion, red pepper, and parsley acts as a flavor base that also adds moisture to the meat. Kneading the mixture thoroughly ensures the seasonings are evenly distributed and helps bind the meat together, so the slices hold their shape when cut.

The tomato paste and water mixture poured over the top creates a light sauce that bastes the meat and keeps the surface from drying out.

Notes and substitutions

For the best flavor, use a mix of ground beef and lamb with at least 20% fat. The fat is essential for a moist, juicy kebab; leaner meat will turn dry. If you can’t find lamb, all ground beef with a higher fat content works well. Pepper paste, available at Middle Eastern grocery stores or online, adds a unique depth; if unavailable, substitute with tomato paste plus a pinch of smoked paprika and cayenne.

Choose green peppers that are mild and slightly sweet, such as Anaheim or Italian frying peppers. They should be left whole so they char and soften during baking. Use a round metal tray, like a pizza pan or a shallow cake pan, to get the classic shape. If using a glass or ceramic dish, note that it may not conduct heat as efficiently, so increase the baking time by a few minutes.

• ground beef and lamb mix: All ground beef (80% lean) or all ground lamb, or a mix of ground beef and ground pork
• pepper paste: 1 tbsp tomato paste mixed with 1/2 tsp smoked paprika and a pinch of cayenne
• green peppers: Anaheim, poblano, or Cubanelle peppers – choose mild or slightly spicy
• lavash: Warm flour tortillas or pita bread

Equipment

• Large mixing bowl
• Round metal tray (about 12 inches)
• Chef's knife
• Cutting board
• Measuring spoons
• Small bowl for tomato sauce
• Oven