This easy sheet pan kofta and tomatoes is perfect for a quick weeknight dinner. You can use ground lamb, beef or a combination to make the kofta; the delicious flavor comes from spices such as turmeric and sumac and the addition of fresh cilantro. Kofta is usually made on the grill or seared in a pan. This oven-baked version uses less oil and requires little tending. I usually serve kofta with white rice (leftovers work too), but lavash, pita or a green salad would also be welcome accompaniments.
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
Grate 1 of the onions into a large bowl. Add the ground meat, turmeric, sumac, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well using your hands or a spoon. Add the cilantro and mix again to combine.
Wet your hands with some water (to avoid the mixture sticking to your hands), divide the mixture into 8 pieces and form each one into an oval patty. Place the patties on the prepared baking sheet.
Cut the tomatoes into quarters and cut the remaining onion into large chunks. Place both on the baking sheet between the koftas. Season with salt and pepper. Bake until the koftas are fully cooked and the vegetables have softened, about 20 minutes. Turn the oven to broil and broil until the vegetables are slightly charred in spots and the kofta are browned, 2 to 3 minutes.
You can also use a food processor or a stand mixer to mix the kofta ingredients.
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