Spicy Ground Beef Kebabs with Rice Pilaf

These Spicy Ground Beef Kebabs with Rice Pilaf offer the perfect balance of bold flavors, spicy heat, and satisfying textures. The kebabs, made with seasoned ground beef or lamb, are juicy, tender, and packed with aromatic spices like cumin and coriander. Paired with a flavorful rice pilaf that incorporates chickpeas, garlic, and fresh lemon juice, this dish is sure to be a crowd-pleaser. Whether you’re cooking for a family meal or hosting a gathering, this combination is easy to make and full of flavor.

Why You’ll Love This Recipe

This dish combines two elements that are guaranteed to make your meal a success: spiced meat kebabs and a fragrant, savory rice pilaf. The kebabs are not only delicious but versatile, as they can be grilled, pan-fried, or cooked in an air fryer. The rice pilaf is equally flavorful, with a mix of chickpeas, scallions, and garlic, all enhanced by a squeeze of fresh lemon juice. The combination of these two dishes creates a satisfying and well-rounded meal that’s perfect for any occasion.

Ingredients

For the Kebabs:

• 2 pounds (900g) ground beef or lamb

• 2 small onions, peeled and quartered

• 1 small bunch of cilantro or parsley, washed and dried

• 4 garlic cloves

• 1 heaping teaspoon ground cumin

• 1 heaping teaspoon ground coriander

• 2 teaspoons salt, or to taste

• 2 serrano chillies

• 4 tablespoons olive oil

For the Rice Pilaf:

• 1/4 cup olive oil

• 4-5 scallions, thinly sliced

• 1 (16 oz/440g) can of chickpeas, drained

• 2 garlic cloves, grated or a teaspoon of granulated garlic powder

• 2 cups Basmati rice

• 2 cups water or broth

• 2 teaspoons salt

• Freshly cracked black pepper to taste

• 1/4 cup fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Kebabs:

1. Place the ground beef or lamb in a large mixing bowl. Season with salt, cumin, and coriander.

2. In a food processor, add one of the quartered onions and pulse until finely chopped. Be careful not to puree the mixture. Transfer the chopped onion to a strainer and season with a pinch of salt to help draw out the liquid.

3. Chop the other onion and add it to the strainer. After about 10 minutes, discard the liquid and add the onions to the beef mixture.

4. Add the garlic cloves to the food processor and pulse until minced. Add the serrano chilies and pulse until finely chopped. Add this mixture to the beef.

5. Add the cilantro (including the tender stems) to the food processor and pulse until finely chopped. Add it to the beef mixture.

6. Drizzle in the olive oil and knead the mixture until everything is well incorporated. It’s best to wear kitchen gloves while doing this.

7. If you have time, cover the beef mixture and refrigerate it for 3-4 hours or overnight for maximum flavor.

Form the Kebabs:

1. Measure out 3 oz (85g) of the meat mixture and shape it into balls, then form them into round patties or approximately 6-inch long kebabs.

2. Place the kebabs on a baking tray lined with parchment paper.

Freezer Instructions: At this point, you can wrap the kebabs with plastic wrap and store them in the freezer for up to 2 months. Thaw in the refrigerator before cooking.

Cook the Kebabs:

1. In a Cast-Iron Skillet: Heat a layer of olive oil in the skillet over medium-high heat. Add 5-6 kebabs to the pan and cook for about 3 minutes per side. Transfer to a tray lined with paper towels to absorb excess oil.

2. In an Air-Fryer: Preheat the air fryer to 400°F. Brush the kebabs with olive oil and cook for 4 minutes per side.

3. On a Grill: Brush the kebabs with olive oil and grill for 2-3 minutes per side.

Make the Rice Pilaf:

1. Rinse the rice 3-4 times with cold water to remove excess starch. Soak it in cold water for 10-15 minutes.

2. Heat olive oil in a pot over medium heat. Add the scallions and cook for 3-4 minutes until soft. Add the garlic and cook for another minute.

3. Add the chickpeas and season with a pinch of salt and pepper.

4. Drain the water from the rice and add the rice to the pot, along with 2 cups of water (or broth), lemon juice, and 2 teaspoons of salt.

5. Stir everything together and bring it to a boil. Once boiling, cover the pot with a lid and reduce the heat to low. Let it cook for 15 minutes.

6. Fluff the rice with a fork and serve.

Servings and Timing

• Servings: 18-20 kebabs (approximately 6-7 servings)

• Prep Time: 30 minutes

• Cook Time: 20-30 minutes (depending on your method of cooking the kebabs)

• Total Time: 1 hour (including chilling the beef mixture)

Variations

• Protein Alternatives: You can swap ground beef with lamb for a richer, more traditional flavor. Ground turkey or chicken also works if you prefer a leaner option.

• Rice Pilaf: Feel free to add additional vegetables like bell peppers or carrots to the rice pilaf for added color and nutrition.

• Heat Level: Adjust the amount of serrano chilies based on your spice tolerance. You can remove the seeds for a milder heat or add more chilies for extra spice.

Storage/Reheating

• Storage: Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. The rice pilaf can also be refrigerated for up to 3 days.

• Reheating: Reheat the kebabs in a skillet or air fryer for 2-3 minutes per side. For the rice pilaf, reheat in the microwave or on the stove with a splash of water to restore moisture.

FAQs

Can I make the kebabs ahead of time?

Yes, the kebabs can be made ahead of time and refrigerated for up to 24 hours before cooking. You can also freeze them for up to 2 months.

How do I make the kebabs juicier?

Ensure you knead the meat mixture well so that the spices and moisture are evenly distributed. Adding olive oil to the mixture helps keep the kebabs juicy when cooking.

Can I use ground turkey for the kebabs?

Yes, ground turkey is a great leaner alternative to beef or lamb. Just note that turkey will be a bit drier, so you might want to add a little more olive oil or broth to the mixture.

Can I grill the kebabs instead of pan-frying them?

Absolutely! Grilling the kebabs gives them a smoky flavor and is a great option for summer. Just be sure to brush them with olive oil before grilling to prevent sticking.

What’s the best way to serve these kebabs?

Serve the kebabs with the rice pilaf, a side of pickled onions, and tzatziki sauce for a complete meal. You can also serve them in wraps or flatbreads with fresh veggies.

Can I make the rice pilaf with brown rice?

Yes, you can use brown rice, but the cooking time will be longer. Brown rice typically needs about 30-40 minutes to cook, so adjust accordingly.

How do I make the rice pilaf more flavorful?

For extra flavor, try cooking the rice pilaf with vegetable or chicken broth instead of water. You can also add a pinch of saffron or turmeric for a vibrant color and flavor.

Can I make these kebabs without a food processor?

If you don’t have a food processor, finely chop the onions, garlic, cilantro, and serrano chilies by hand. It will take a bit longer, but you’ll still get a great result.

What can I serve with these kebabs?

These kebabs pair well with a variety of sides, including a simple green salad, roasted vegetables, or a yogurt-based sauce like tzatziki.

Can I cook these kebabs in the oven?

Yes, you can bake the kebabs in a preheated oven at 375°F for about 20 minutes, flipping halfway through.

Conclusion

Spicy Ground Beef Kebabs with Rice Pilaf offer a delicious and hearty meal that’s bursting with flavor. Whether you cook them on the grill, in the air fryer, or in a skillet, the kebabs are juicy and perfectly spiced, while the rice pilaf is aromatic and comforting. This dish is perfect for family dinners, parties, or anytime you crave a taste of the Middle East.