Moroccan Beef Kofta Recipe | Sheet Pan Method
DATE: August 20, 2026
Forget the skewers, this kofta has its own stage. Press the spiced beef mixture flat on a sheet pan, score it into strips like tracks on a record, and let the oven spin it into a crispy, charred hit in just 15 minutes. The Moroccan 'Round the Clock spice blend brings the rhythm, while the sheet pan scoring trick handles the choreography, opening up more surface area so every strip comes out browned and crispy at the edges. One bowl, one pan, and dinner that is ready for its encore before you know it.
- Time: 35 mins.
- Serves: 4
Featured product
Moroccan 'Round the Clock
Moroccan Spice
Moroccan 'Round the Clock Refill
Moroccan Spice
- 2 lb 80/20 ground beef mix
- 1 medium onion, minced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 tbsp Healthy On You® Moroccan Round the Clock Spice Blend
- 1 tsp kosher salt
- ¼ tsp black pepper
Directions
- Preheat the oven to 400°F. Line a ¼ baking sheet with parchment paper or foil for easy cleanup.
- Mix. In a large bowl, combine the grund beef, minced onion, garlic, tomato paste, parsley, mint, Moroccan spice blend, salt, and pepper. Use your hands to work the mixture until everything is evenly incorporated. Don't overmix, or the kofta can turn dense once baked.
- Press. Turn the mixture out onto the prepared baking sheet. Press it into an even layer, about ½ inch thick, working it out to the edges and corners so it cooks evenly. A sheet of parchment or plastic wrap laid on top makes it easy to press flat without the meat sticking to your hands.
- Score. Using the edge of a spatula or a butter knife, score the meat into 1-inch-wide strips, cutting most of the way to the bottom of the pan. This is the step that sets this technique apart from a standard meatloaf-style bake. The cuts open up more surface area for browning and make the kofta easy to portion once it's out of the oven.
- Bake for 15 minutes, until the kofta is cooked through and browned at the edges. For extra color and a bit of char, run it under the broiler for 2 to 3 minutes at the end. Keep a close eye on it so it doesn't overcook.
- Rest and cut. Let the kofta rest for 5 minutes, then follow your score lines to cut all the way through into strips. Use a spatula to lift them cleanly off the pan.
- Serve the kofta strips warm with warm pita or flatbread, a cooling yogurt or tahini sauce, and a simple chopped salad of tomato, cucumber, and red onion. They also make great filling for wraps or a topper for a grain bowl.
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