Inspired by ChefExtract

Sheet-Pan Kefta with Za'atar Labneh

Name: Sheet-Pan Kefta with Za'atar Labneh
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs (680g) ground lamb or lean ground beef (80/20 mix); 1 medium yellow onion, finely grated and squeezed of excess moisture; 4 cloves garlic, minced; 1/2 cup fresh flat-leaf parsley, finely chopped; 1/4 cup fresh mint, finely chopped; 1.5 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground allspice; 1/2 tsp ground sumac; 1.5 tsp kosher salt and 1/2 tsp black pepper; 1 pint cherry tomatoes and 1 red onion cut into thin wedges; 3 tbsp extra-virgin olive oil, divided; 1 cup (240g) labneh (or thick full-fat Greek yogurt); 2 tbsp za'atar spice blend

Serves 4 servingsPrep 20 minCook 20 minEst. calories 700 kcal per serving

Ingredients

1.5 lbs (680g) ground lamb or lean ground beef (80/20 mix)
1 medium yellow onion, finely grated and squeezed of excess moisture
4 cloves garlic, minced
1/2 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh mint, finely chopped
1.5 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground allspice
1/2 tsp ground sumac
1.5 tsp kosher salt and 1/2 tsp black pepper
1 pint cherry tomatoes and 1 red onion cut into thin wedges
3 tbsp extra-virgin olive oil, divided
1 cup (240g) labneh (or thick full-fat Greek yogurt)
2 tbsp za'atar spice blend

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Instructions

1
Preheat your oven to 425°F (220°C) and light coat a large rimmed sheet pan with 1 tablespoon of olive oil.
2
In a large bowl, combine the ground meat, grated onion, garlic, parsley, mint, cumin, coriander, allspice, sumac, 1 teaspoon salt, and black pepper. Mix with your hands until just combined without overworking.
3
Shape the meat mixture into 8 to 10 oblong kefta patties, about 3 inches long and 1 inch thick.
4
Toss the cherry tomatoes and red onion wedges with 1 tablespoon of olive oil and a pinch of salt. Arrange them on the sheet pan, leaving room for the kefta.
5
Nestle the kefta patties onto the sheet pan among the vegetables. Roast in the preheated oven for 15-18 minutes until the kefta is cooked through (internal temperature of 160°F/71°C) and the tomatoes burst.
6
While the pan roasts, spread the labneh over a serving platter. Sprinkle generously with za'atar and drizzle with the remaining tablespoon of olive oil.
7
Optionally broil the sheet pan for 2 minutes to crisp the edges of the kefta. Transfer the hot kefta and roasted vegetables onto the bed of za'atar labneh and serve immediately with warm pita.

Notes

To ensure your kefta retains a tender, juicy texture rather than becoming dense, squeeze out all liquid from the grated onion using a clean kitchen towel before adding it to the meat. Baking at high heat renders the fat quickly while creating a delicious savory crust without drying out the interior.

The Story Behind Kefta and Labneh

Kefta, derived from the Persian word koofteh meaning 'to grind,' has been a cornerstone of Levantine and Middle Eastern culinary traditions for centuries. Traditionally shaped onto flat skewers and grilled over open embers, this fragrant ground meat preparation highlights the region's historic trade routes and mastery of warm spices like cumin, allspice, and coriander. Pairing spiced meats with cool, strained yogurt (labneh) and wild thyme seasonings (za'atar) reflects ancient Mediterranean dining principles, balancing rich, savory proteins with bright, tangy fermented dairy.

Discover Sheet-Pan Kefta with Za'atar Labneh

Yotam Ottolenghi

Yotam Ottolenghi has championed modern Levantine cooking globally by pairing bold, warm-spiced proteins with tangy, herb-infused dairy. His published work frequently showcases sheet-pan techniques that bring out intense caramelization while preserving fresh Mediterranean flavor profiles.