Golden Red Pepper Hatay Tray Kebab with Warm Flatbread

This Hatay tray kebab is the kind of dish that makes you stop scrolling and head to the kitchen. Juicy ground beef is kneaded with sweet red pepper, onion, and garlic, then pressed into a pan, scored into wedges, and baked under a hot tomato broth until golden and sizzling. The result is tender, flavorful kebab that begs to be scooped up with warm flatbread. It's a one-pan dinner that feels special enough for a weekend feast yet simple enough for a weeknight.

This recipe brings the vibrant flavors of Hatay, a city in southern Turkey known for its rich and spicy cuisine, straight to your table. The dish starts with a simple mixture of ground beef, red pepper, onion, garlic, and warm spices, pressed into a round pan and baked until the edges caramelize and the center stays juicy.

A bright tomato broth, poured over the top before baking, keeps the meat moist and creates a delicious pan sauce that you'll want to mop up with every piece of bread. The magic happens in the oven, where the flavors meld and the top turns golden. Serve it straight from the pan with warm lavaş flatbread for a truly authentic experience.

Ingredients

Why this recipe works

The method of pressing the seasoned ground beef into a thin, even layer in a round pan ensures that every bite has the perfect ratio of crispy edges to tender, juicy center.

Scoring the meat into wedges before baking not only creates neat portions but also allows the tomato broth to seep deep into the kebab, infusing every piece with flavor. The high oven temperature (400°F) promotes browning and caramelization, which adds a rich, savory depth that you just can't get from pan-frying alone.

The tomato broth, made with just tomato paste, hot water, and olive oil, is a brilliant trick. It keeps the meat moist during baking, while the olive oil helps the top brown beautifully. As the kebab bakes, the broth reduces and concentrates, creating a glossy, intensely flavored sauce that clings to the meat. The combination of the juicy kebab, the sweet roasted peppers, and the tangy tomato broth is nothing short of irresistible.

Notes and substitutions

For the best flavor, look for a red kapya pepper, which is a sweet, slightly spicy Turkish pepper. If you can't find it, a red bell pepper works perfectly. The grated onion should be squeezed of excess moisture so the kebab holds together well.

Use a good-quality pepper paste (biber salçası) for an authentic taste; it's available at Middle Eastern grocery stores or online. If you prefer a milder dish, remove the seeds from the sivri peppers, or use a mild green chile.

A round metal baking pan is ideal because it conducts heat well and helps the kebab cook evenly. A 9-inch pan works perfectly for this amount of meat. If you don't have one, a cast-iron skillet or a square baking dish will do, just adjust the cooking time slightly.

The flatbread is essential for scooping, but you can also serve with warm pita or rice. This kebab is best enjoyed fresh from the oven, but leftovers can be stored in the refrigerator for up to 3 days.

• red kapya pepper: 1 large red bell pepper, finely diced
• green sivri peppers: 2 green bell peppers, sliced into strips
• pepper paste: 1 tbsp tomato paste mixed with 1/2 tsp smoked paprika
• Turkish lavaş flatbread: warm pita bread or tortillas

Equipment

• Large mixing bowl
• Round metal baking pan (9-inch)
• Chef's knife
• Cutting board
• Small bowl
• Whisk
• Measuring cups and spoons