Gluten Free Sheet Pan Kebab Recipe
These easy sheet pan kebabs have all the flavours of a takeaway kebab, with none of the gluten! A really simple dinner idea for meal prep or summer dinners, perfect loaded in a gluten free flatbread.
Servings: 4 people
Equipment
Ingredients
- 500 g lean beef mince ( I used 5% fat but you can use 10% or 15% if you prefer)
- 1 tsp onion salt
- 1 tsp garlic granules
- 1 tbsp paprika
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp oregano
- 2 tbsp fresh chopped parsley
- Spray oil
To serve:
- Gluten free flatbreads
- Tzatziki
- Pink pickled onions
- Pickled chillis
- Tomato and cucumber cut into small chunks
- Fresh parsley
Instructions
- Preheat the oven to 220C/ 200C Fan / Gas Mark 7. Line a baking tin with baking paper and spray with a little oil.
- Mix all the kebab ingredients together in a bowl.
- Press the kebab mixture down into one even layer in the baking sheet, to around 1cm thick. Use a blunt knife/cutter to divide into 8 lines and add extra lines for texture. Bake for 15-20 minutes until booked through (it will shrink a little, but don't worry!).
- If making the flatbreads from scratch, make these while the kebabs cool and then wrap in a tea towel to keep them warm/soft until serving.
- Once cooked, cut the kebab into strips along the lines and load them into the flatbreads with your toppings of choice.
Video
Notes
- Make your own homemade gluten free flatbreads using my recipe - or I recommend the Schär or Warburtons gluten free flatbreads for shop-bought.
- I recommend serving these sheet pan kebabs fresh but you can reheat them or enjoy them cold. You can also make them and freeze them - or freeze the mixture before baking and defrost when needed!
Nutrition
Serving: 1kebab (meat only) | Calories: 185kcal | Carbohydrates: 3g | Protein: 27g | Fat: 7g | Cholesterol: 3mg | Fiber: 1g | Sugar: 0.3g
