Harissa Beef Sheetpan Kebab
By John Gregory-Smith
Published on 17 February 2026
"Looking for a shortcut to big, bold flavours? My clever tray roast uses a quick blitz in the blender and the high heat of the grill to deliver charred, juicy beef kebabs in under half an hour," says John Gregory-Smith. By using a pre-made harissa, you get all that slow-cooked depth without the wait, making it a perfect no-drama dinner for a busy week. Serve it tucked into warm bread with a zesty onion salad that cuts right through the richness.Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 750g beef mince
- 2 red onions, 1 roughly chopped and 1 thinly sliced
- 5 garlic cloves, 4 whole and 1 crushed
- 3 tbsp Ottolenghi Rose Pomegranate and Lemon Harissa
- 2 tsp Ottolenghi Aleppo Pepper and Other Chillies
- 100ml tahini
- 1 ½ lemon, juiced
- 2 handfuls flat-leaf parsley, roughly chopped
- 6 pittas, to serve
Method
Step 1
Put the beef mince, chopped red onion, 4 garlic cloves, Ottolenghi Rose Pomegranate and Lemon Harissa, and Ottolenghi Aleppo Pepper and Other Chillies into a blender. Season well with salt and blitz until combined.Step 2
Heat the grill to high. Line a 24cm x 32cm baking tray with paper and lightly oil. Add the beef mixture and spread out evenly. Shape into 6 kebabs and place under the grill for 8–10 mins, or until the meat is cooked through and charred on top.Step 3
To make the salad, pour the juice of 1 lemon over the sliced red onion and season with a pinch of salt. Mix together and leave to mellow until the kebabs are ready. Just before serving, toss through the flat-leaf parsley.Step 4
In a small bowl, whisk together the tahini, 100ml water, ½ lemon juice, and the remaining crushed garlic until creamy.Step 5
Spoon the cooking juices over the kebabs. Serve with the pitta, onion salad, and a generous drizzle of the tahini dressing.