Easy Beef Kabab Recipe (Juicy & Perfect Every Time)

Ingredients

The Kabab

• 1.1 lbs (500g) lean ground beef
• 1 medium onion, very finely diced
• ¼ cup fresh parsley, chopped very fine
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp mixed spice blend (Baharat or a mix of allspice and cinnamon)
• 1 tsp black pepper
• 1 tbsp olive oil (helps the meat stay moist)
• 1 tsp white vinegar

The Spiced Rice

• 2 cups Basmati rice, rinsed well
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• Whole Spices: 4 bay leaves, 1 cinnamon stick, 7 whole cloves
• Ground Spices: 1 tsp paprika, 1 tsp turmeric, ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• 4 ripe tomatoes, peeled and finely chopped
• 3 cups boiling water

Instructions

1. Prep the Rice Base: Rinse your rice and let it soak. Meanwhile, heat the vegetable oil in a pot over medium heat. Throw in the whole spices (bay leaves, cinnamon, cloves). Let them toast for a minute until they smell fragrant.
2. Sauté Aromatics: Add the chopped onion to the pot. Cook until soft. Add the chopped tomatoes and the ground spices (turmeric, paprika). Stir well and let it bubble for 2 minutes. This creates the flavor base.
3. Cook the Rice: Drain the rice and dump it into the pot. Stir it gently to coat the grains in the tomato oil. Pour in the boiling water. Bring it to a boil, then cover, turn the heat down to low, and leave it alone for 15 to 20 minutes.
4. Mix the Meat: While the rice steams, put the beef, diced onion, parsley, spices, vinegar, and olive oil in a bowl. Mix it with your hands. You want to work it enough so it gets a bit sticky (this helps it hold its shape), but don’t overwork it or it gets tough.
5. Shape: Take a handful of meat and mold it into a long log shape. You can put it on a skewer or just shape it like a sausage if you are pan-frying.
6. Grill: Heat your grill pan or skillet to medium-high. Brush with a little oil. Cook the kababs for about 8–10 minutes, turning them every few minutes so they get a nice crust on all sides.
7. Serve: Fluff the rice (remove the big whole spices if you want) and serve with the hot meat.

Why You’ll Love This Recipe

• The Rice Can Stand Alone: Honestly, the rice is flavorful enough to eat by itself or with a dollop of yogurt if you don’t feel like cooking meat.
• Budget Friendly: Ground beef is generally cheaper than steak cuts, and the rice uses pantry staple spices.
• No Marinating Time: Unlike cubed meat kebabs which need hours to soak up flavor, ground meat is ready to cook immediately after mixing.

Chef’s Tips for Perfection

• The Onion Water Issue: If you use a food processor to chop your onions for the kabab, they will release a lot of water. This water makes the meat mushy and causes it to fall apart on the grill. Squeeze the chopped onions in a paper towel before adding them to the beef.
• Vinegar: It seems like a weird ingredient for beef, but the teaspoon of vinegar helps tenderize the meat fibers slightly, giving you a softer bite.
• Rice Texture: Don’t skip the soaking step for the basmati. It washes away excess starch and ensures the grains stay separate rather than clumping into a ball.

Storage and Reheating

Rice dries out quickly in the fridge. Store it in an airtight container. When reheating, add a tablespoon of water and cover it so it steams back to life. The kababs can be microwaved, but they are much better if you warm them up in a pan with a drop of oil.

Nutritional Notes

This is a protein-heavy meal. If you want to lighten it up, you can swap the white rice for brown basmati (just adjust cooking time to 40 mins) or serve with a larger portion of salad instead of a full bowl of rice.

(Easy Beef Kabab Recipe (Juicy & Perfect Every Time)