Description
Spicy Ground Beef Kebabs with Rice Pilaf is a flavorful Mediterranean meal featuring juicy, tender kebabs made with seasoned ground beef or lamb, paired with an aromatic rice pilaf made with chickpeas, garlic, and fresh lemon juice. This dish offers bold flavors and satisfying textures.
Ingredients
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 kebabs)
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
Instructions
- Soak wooden skewers for 30 minutes to 1 hour. Preheat the grill to medium-high heat for 20 minutes.
- In a food processor, chop one onion, garlic, and cilantro. Add ground beef, ground lamb, soaked bread, and spices. Process until well combined, forming a pasty mixture.
- Form the mixture into 3 oz portions and shape them into kebabs. Place on a parchment-lined tray.
- Heat olive oil in a skillet over medium-high heat or use an air fryer or grill. Cook the kebabs for 4 minutes on one side, then flip and cook for another 3-4 minutes until cooked through, reaching an internal temperature of 160°F.
- For the rice pilaf, rinse the rice and soak for 10-15 minutes. Heat olive oil in a pot, add scallions, and cook for 3-4 minutes. Add garlic, chickpeas, and season with salt and pepper.
- Drain the rice and add it to the pot along with water or broth, lemon juice, and salt. Stir, bring to a boil, then reduce heat and cook for 15 minutes. Fluff the rice and serve.
- Serve the kebabs with rice pilaf, pita bread, tahini sauce, and fresh vegetable fixings like tomato wedges, onion wedges, and parsley.
Notes
- For a gluten-free version, omit the toasted bread in the kebab mixture.
- Use all beef or all lamb for the kebabs if you prefer one over the other.
- Adjust the heat level by adding more or less cayenne pepper and serrano chilies.
- To store leftovers, keep the kebabs and rice pilaf in an airtight container for up to 3 days.
- Reheat the kebabs in the microwave, skillet, or air fryer. Reheat the rice pilaf with a splash of water to restore moisture.
- Prep Time: 30 minutes
- Cook Time: 20-30 minutes
- Category: Main Course
- Method: Grill, Air-Fry, Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 recipe (3-4 kebabs + rice)
- Calories: 550
- Sugar: 5g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 70mg
