Sheet Pan Kabobs

By Lunds & Byerlys

August 3, 2026

Introducing: Kabobs without the grill!


This easy kabob recipe creates a dish of well-seasoned meat to act as the foundation for your meal. With pickled onions, tomatoes and parsley, you get a burst of fresh flavor (and fiber) in every bite. The delicious, creamy feta sauce adds the perfect amount of saltiness to tie the whole dish together. The resulting dinner will quickly become a go-to favorite in your meal rotation.

SERVINGS

4

PREP TIME

15 min

COOK TIME

15 min

Ingredients

  • Cooking spray, for greasing pan
  • 1 ½
    pounds L&B Fresh 90% Lean Premium Ground Beef
  • 1
    cup small-diced red onion
  • ¼
    cup minced fresh parsley, plus more for garnish
  • 4
    garlic cloves, minced
  • 1
    teaspoon L&B Smoked Spanish Paprika
  • 1
    teaspoon L&B Ground Cumin
  • 1
    teaspoon L&B Crushed Red Pepper Flakes
  • 1
    teaspoon minced fresh oregano
  • ½
    teaspoon freshly ground L&B French Sea Salt
  • ½
    teaspoon L&B Coarse Ground Black Pepper
  • 4
    pieces naan bread, warmed
  • 1
    cup Greek yogurt, plus extra for drizzling
  • 1
    cup pickled red onion
  • 1
    cup quartered cherry tomatoes
  • 1
    cup crumbled feta cheese

Directions

  1. 1

    Heat oven to 400 F. Line a 9×13-inch baking sheet with parchment paper and spray the parchment with cooking spray.

  2. 2

    In a medium bowl, combine the beef, onion, parsley, garlic, smoked paprika, cumin, red pepper flakes, oregano, salt and black pepper until just combined.

  3. 3

    Spread the mixture evenly, about ½ inch thick, onto the prepared baking sheet. Using a knife, cut the meat into 8 strips parallel to the short side of the pan, each about 1 ½ inches wide. Make several short, shallow cuts across each strip to mimic grill marks.

  4. 4

    Bake for 12 to 15 minutes until browned and internal temperature reaches 165 F. Remove from the oven and drain any excess liquid. Set the oven to broil and broil for 1 to 2 minutes or until the meat starts to caramelize.

  5. 5

    Slice apart to make individual kabobs. To serve, evenly divide and spread the Greek yogurt on each piece of naan. Place 2 kabobs on top and garnish with pickled red onion, cherry tomatoes, feta, a sprinkle of parsley and more Greek yogurt drizzled on top.

Recipe adapted from: Kitchen Sanctuary

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