Skillet Kebab with Peppers and Tomatoes

Spicy, smoky, juicy and delicious, kebabs have become a classic all over the world. It’s no wonder because kebab dishes are based on grilled and roasted meat, so they’re quick to prepare, wonderfully hearty and adaptable. Savoury, and served with fluffy flatbread, a simple salad or chilled dips, these little balls of meat are the perfect soul food, whether they’re prepared as scoops, burgers or skewers.

During the month of Ramadan, when Muslims fast from sunup to sundown, friends and family celebrate the end of the fasting day with a big meal that often includes kebabs. Turkish food blogger and content creator Ümit Memisoglu shares his authentic and easy recipe for sheet kebabs with us. For his recipe, he places the seasoned meat-vegetable mixture in an Ooni cast-iron pan and garnishes the dish with cherry tomatoes, Turkish green peppers and a spicy sauce before baking it to juicy, tender perfection.

And if you want to turn up the authenticity a notch, leave your oven on and bake some flatbreads while preparing the rest of your ingredients. Serve with a crispy salad, a nice pilaf or your favourite rice dish), and Ramadan Mubarak! 

Skillet Kebab with Peppers and Tomatoes

1. Peel the onion and garlic, wash the peppers and the tomato.

Chop red pepper, two green peppers, onion, garlic and the tomato as small as possible. Mix with beef mince and beef fat. Add salt, ground pepper, Aleppo pepper (or red chilli pepper flakes) and thyme, mixing with your hands. Chill in a covered bowl.

Bowl filled with chopped red peppers, green peppers, onion and garlic next to a plate with a tomato.

2. Preheat your pizza oven to 230 °C (446 °F).

Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

3. Oil the skillet with 10 millilitres of sunflower oil.

Add the meat mixture to the skillet and press into shape by hand until it has an even thickness.

4. Using the dough scraper, portion the meat mixture into quarters.

Wash and halve the cherry tomatoes. Cut the third green pepper lengthwise into four slices. Garnish the meat mixture with them.

5. Mix the paprika pulp or tomato paste, the remaining sunflower oil and 15 millimetres of hot water in a small bowl.

Spread evenly over the kebab mixture with a tablespoon.

6. Place the skillet in the oven and bake until the meat is thoroughly cooked, for about 15 minutes.


7. With gloves on, take the skillet out of the oven; spoon the liquid fat remaining in the skillet over the kebab.


One hand holding an Ooni Pizza Bench Scraper and cutting into a cooked skillet kebab.

8. Serve with flatbread and pilaf, or your favourite sides.