Golden Red Pepper Hatay Tray Kebab with Warm Flatbread Tips, FAQ & printable recipe

Tips for success

To get the best texture, handle the meat as little as possible. Mix the ingredients with your hands just until combined, then press gently into the pan. The grated onion should be squeezed dry to prevent the kebab from becoming too soft.

If you have time, let the seasoned meat rest in the refrigerator for 30 minutes before baking; this helps the flavors meld and makes the kebab easier to slice.

Serve the kebab directly from the pan to keep it hot. Warm the flatbread in the oven or on a dry skillet until it's soft and pliable.

For an extra touch, sprinkle with a little sumac or red pepper flakes before serving, though the video doesn't include these. The leftovers are delicious the next day, either cold in a sandwich or reheated gently in the oven.

Variations

• Spicy Version: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the meat mixture for an extra kick. You can also use hot pepper paste instead of sweet.
• Lamb Kebab: Substitute the ground beef with ground lamb for a richer, more traditional flavor. Lamb pairs beautifully with the cumin and garlic.
• Vegetarian Option: Replace the ground beef with a plant-based ground meat alternative. The cooking time may be slightly shorter, so check for doneness at 20 minutes.
• Cheese Topping: Sprinkle 1/2 cup of shredded mozzarella or crumbled feta over the kebab during the last 5 minutes of baking for a melty, savory topping.

Storage and make-ahead

Fridge

Store leftover kebab in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Freezer

Freeze the baked kebab in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until hot.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a covered skillet over medium heat until warmed through.

Store leftover kebab in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently in the oven at 350°F (175°C) until warm, or in the microwave in 30-second bursts. The flatbread is best enjoyed fresh, but you can wrap it in foil and warm it in the oven.

You can prepare the kebab up to the point of baking and refrigerate it, covered, for up to 24 hours. When ready to cook, pour the tomato broth over the top just before baking, then add about 5 minutes to the cooking time. This is a great make-ahead option for busy weeknights or entertaining.

Serving ideas

This Hatay tray kebab is traditionally served straight from the pan, with warm flatbread for scooping.

The combination of the juicy kebab, the sweet roasted peppers, and the tangy tomato broth is meant to be eaten with your hands, tearing off pieces of bread and grabbing a wedge of meat. It's a communal dish, perfect for sharing with family or friends.

For a complete meal, serve the kebab with a simple salad of sliced tomatoes, cucumbers, and onions, dressed with lemon and olive oil. You can also add a dollop of yogurt on the side, though it's not traditional.

The kebab is rich and flavorful, so a light, refreshing side balances it well. Leftover kebab makes a fantastic filling for sandwiches or wraps the next day.

Frequently asked questions

Recipe card

Golden Red Pepper Hatay Tray Kebab with Warm Flatbread

Prep 20 minCook 25 minTotal 45 minServes 6

Ingredients

• 1 1/4 lb ground beef (80% lean)
• 1 red kapya pepper, finely diced
• 1 onion, grated
• 4 cloves garlic, minced
• 1 tbsp pepper paste
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 cup hot water
• 2 tbsp olive oil
• 2 tomatoes, cut into wedges
• 4 green sivri peppers
• Turkish lavaş flatbread, for serving

Instructions

1. In a large bowl, combine the ground beef, finely diced red kapya pepper, grated onion, minced garlic, pepper paste, ground cumin, salt, and black pepper. Use your hands to knead the mixture until everything is evenly distributed and the meat feels slightly sticky, about 2 minutes.
2. Transfer the meat mixture to a round metal baking pan. Press it firmly and evenly across the bottom to form a flat disk about 1/2 inch thick. Make sure the surface is smooth and the edges are neat so the kebab cooks evenly.
3. Using a sharp knife, score the meat into triangular wedges, cutting about halfway through the meat. Arrange the tomato wedges and green sivri peppers evenly over the surface, tucking them slightly into the cuts.
4. In a small bowl, whisk together the tomato paste, hot water, and olive oil until smooth. Pour the mixture evenly over the kebab, making sure it reaches the edges and fills the scored lines.
5. Place the pan in the oven and bake at 400°F (200°C) for 25 minutes, until the meat is browned and cooked through, and the juices are bubbling. The internal temperature of the thickest part of the kebab should reach 160°F (71°C).
6. Remove the kebab from the oven and let it rest for 5 minutes. Tear pieces of warm Turkish lavaş flatbread and use them to scoop up the succulent wedges, making sure to capture the garlicky pepper juices with each bite.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

25 g

Carbohydrates

15 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.