Last Updated on January 29, 2026 by The Daily Simmer Team
This dish shows up a lot in my kitchen on weekends when we’re after something filling for lunch. It’s basically boiled meat that’s marinated and grilled over charcoal, served with rice cooked yellow from turmeric and curry, plus an onion soup made from the broth you get from boiling the meat. I usually boil a big piece first thing in the morning so the broth is ready for both the rice and soup. No need for fancy gear beyond skewers and a grill—I’ve done the meat in the oven broiler when it’s raining, turns out fine but misses that smoky edge. Last time I rushed the rice and skipped soaking it properly, ended up a touch gummy, so now I give it 20-30 minutes in water before draining. Keeps everything straightforward, uses up the broth without waste, and feeds my family without much fuss. The soup’s creamy from blending the caramelized onions right in, adds a nice contrast to the chewy grilled bits.
Contents
Ingredients
For the Grilled Meat
- 2.2 pounds fully boiled meat, cut into chunks
- 1 tablespoon tomato paste
- 1/2 cup onion water
- 2 tablespoons black honey
- 1 tablespoon meat spice blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon broth powder
- 2 tablespoons oil
- 1 tablespoon melted ghee
- Chopped parsley, for garnish
For the Yellow Rice
- 2 1/2 cups basmati rice
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- Salt and black pepper, to taste
- 2 bay leaves
- 1 cinnamon stick
For the Onion Soup
- 1 tablespoon flour
- 1/2 cup cooking cream
- 2 cups meat broth from boiling the meat
- 2 large onions, sliced and caramelized like for koshari
- 1 broth cube
Instructions
- Put all the marinade stuff for the boiled meat in a bowl, mix it up, and let the chunks sit in there overnight or at least a few hours.
- Thread the meat onto wooden skewers and set them on the grill or over charcoal, turning until you get good char marks all around.
- In a pot on the stove, heat the 2 tablespoons oil with a tablespoon of ghee, toss in the cinnamon stick, bay leaves.
- Add the turmeric and curry, then stir in the rice for a minute to coat it.
- Pour in enough broth to cook the rice, bring to a boil, lower the heat, cover, and let it simmer until the rice is done, about 20 minutes.
- For the soup, warm 2 tablespoons oil in another pot, add the caramelized onions and sprinkle in the flour, stir until the flour’s not visible anymore.
- Add the meat broth and broth cube, let it bubble a bit, then blend everything smooth with a hand blender right in the pot.
- Put it back on low heat, stir in the cooking cream at the end, and take it off before it boils again.
- Serve the rice next to the grilled meat skewers, sprinkle some parsley on top, and ladle the soup alongside.
Why You’ll Love This Recipe
- Uses one broth for both rice and soup, cuts down on pots and extra steps.
- The grilled meat stays juicy from boiling first, with marinade adding just enough sweet-smoky bite.
- Fits big lunches or casual dinners, leftovers reheat without drying out much.
Chef’s Tips for Perfection
- Boil the meat fully before marinating so it doesn’t toughen up on the grill—undercooked chunks dry fast.
- Caramelize onions low and slow first, or they’ll stay crunchy in the soup.
- If no charcoal, broil in oven at 450°F, watch close to avoid burning the outside.
Storage and Reheating
Keep leftovers in airtight containers in the fridge up to 3 days. Reheat rice and meat separately in microwave with a splash of water, soup on stove stirring to smooth it out. Freezes okay for a month but rice might get softer.
Nutritional Notes
Around 680 calories per serving, mostly from meat and rice. Has carbs from rice, protein from meat, some fat in the cream and ghee.
Traditional Egyptian Grilled Boiled Meat with Yellow Rice and Onion Soup
