Sheet Pan Kefta

Preheat the oven to 400°F (400°F) and line a large sheet pan with parchment paper or lightly oil it.

In a large bowl, combine the ground lamb, chopped onion, minced garlic, chopped parsley, cumin, paprika, cinnamon, salt, and pepper.

Mix the meat mixture thoroughly with your hands until all ingredients are evenly distributed; this helps the kefta hold together during baking.

With damp hands, shape the mixture into uniform oval or sausage‑shaped logs, about 4‑5 cm (1½ in) long, and place them evenly spaced on the prepared sheet pan.

Drizzle the olive oil over the kefta logs and lightly toss to coat; this promotes browning and adds flavor.

Place the sheet pan in the preheated oven and bake for 12 minutes, then turn the kefta over to ensure even caramelization.

Continue baking for another 10‑12 minutes, or until the kefta are nicely browned on the outside and cooked through (internal temperature 160°F / 160°F).

Remove the pan from the oven and let the kefta rest for 3‑5 minutes; this allows the juices to redistribute.

Serve the sheet‑pan kefta hot, optionally with flatbread, rice, a fresh herb salad, or a yogurt‑mint sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave.