Here’s another delicious Meal in 60 Minutes idea. This one is restaurant worthy and perfect for a weeknight meal or to serve at a dinner party. These ground beef shish kebabs are juicy and full of flavor. Serve them with grilled veggies, pickled onions, and creamy Tzatziki. Easy, flavorful, and delicious!
What type of meat to use for the kebabs
Ground beef kebabs are usually made with a combination of beef and lamb. You can use one or the other or both. I usually have ground beef in my freezer so, that is what I use. However, lamb kebabs are very juicy and tasty. When using the ground beef, go with a fatty cut. 80/20 (80 percent lean and 20 percent fat) is ideal. Lean beef will end up tough and dry. I always say to use the same ground beef that you would use to make juicy burgers. Rib meat is perfect!
I chose not to make my kebabs on skewers. To make them more traditional (with skewers) as in the picture above, shape them into meatballs or into oblong kebabs and then pass a skewer through each kebab.
If you will be using wooden skewers, be sure to soak them in water an hour or two before so that they do not burn on the grill.
Since I cooked my kebabs indoors on my cast-iron skillet (affiliate link) I sis not use any skewers. It’s up to you! Let me know how you made your kebabs in the comments section 🙂
Quick Pickled Onions
Pickled onions are delicious! They go great in sandwiches or alongside any grilled meat. This recipe is a quick version. It takes minutes to put together and just 3 ingredients (well, 4 if you’re adding parsley).
Red onions are recommended. They’re prettier and in my opinion, they taste delicious too.
Thinly slice the onions and place them in a bowl. Sprinkle them with salt, and drizzle lots of red wine vinegar over top. Toss and set them in the refrigerator. Remember to cover the bowl tightly with plastic wrap or place them in an airtight container otherwise everything will smell like onions!!
Add some finely chopped parsley and serve them with burgers, kebabs, sandwiches, or any grilled meat.
Mediterranean Rice Pilaf
This is a side that goes with everything! It’s light, zesty, and delicious! I always make rice in my Rice Cooker (affiliate) because it makes it perfect every time and it frees up stovetop space. Also, you can literally make the rice hours ahead of time and the rice cooker keeps it nice and warm until you’re ready to serve it. If you will be making it a few hours ahead of time, the rice will start to dry up. So, 15-20 minutes before serving your meal, add a quarter cup of water or broth to the rice to moisten it up again.
If you’d like to keep the rice gluten-free just omit the vermicelli pasta.
Make a kebab sandwich
Instead of serving the kebabs with rice, simply warm up some naan or pita bread to serve alongside or to make sandwiches.
Here are two of my favorite homemade bread recipes:
How to Make the Meal in 60 Minutes:
- Make the kebab mixture and set aside.
- Make the rice.
- Pickle the onions.
- Slice the veggies and set aside.
- Grill the kebabs.
- Grill the vegetables.
- Make the tzatziki and toast the bread if using.
Watch the Video
- For the Kebabs:
- 2 pounds ground beef or lamb
- 1 large onion
- 2 garlic cloves
- 1 bunch of parsley, stems removed
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper, or to taste
- pinch of crushed red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
For the Veggies:
- 3-4 Roma tomatoes or any larger tomatoes
- 2 bell peppers
Place the garlic cloves in a food processor and pulse until finely chopped.
Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed.
Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it.
Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat.
Add all of the remaining ingredients to the mat and knead it to incorporate.
The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry.
Divide the meat into 12 portions and roll each portion into a kebab.
The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet.
Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it.
Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter.
Prepare the vegetables.
Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill.
Slice the bell peppers into cubes or big chunks and discard the seeds.
Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften.
Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.
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- 1 English cucumber, peeled
- 1 and 1/2 cups Greek yogurt
- 1/2 cup sour cream
- 1-2 garlic cloves minced
- 1/2 teaspoon of salt, or to taste
- freshly ground black pepper
- 1 teaspoon chopped dill
- olive oil for drizzling
- pita bread for dipping
- Grate the cucumber and sprinkle with some salt. Set aside in a bowl to release excess liquid.
- In the meantime, combine the yogurt, sour cream, garlic, salt and pepper in another bowl and mix well.
- Squeeze the cucumber with your hands or in a clean kitchen towel and discard the liquid it releases.
- Add the shredded cucumber to the dip and stir to incorporate. Add dill and mix well.
- Drizzle with olive oil and your creamy sauce is ready!
- Serve with crunchy veggies, pita, kebabs....the sky's the limit!!
- 2 cups medium grain rice or basmati, rinsed and soaked in water for 10 minutes
- 1 cup cut up vermicelli
- 3 cups low sodium chicken stock or water
- juice of 1 lemon
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- salt and pepper to taste
- chopped fresh parsley leaves
- Heat olive oil with 2 tablespoons butter over medium- high heat. Add vermicelli and cook constantly tossing until golden brown and toasted. Careful not to burn them.
- Strain rice and add to the pot. Stir to incorporate.
- Add the chicken stock, lemon juice, 2 tablespoons butter, salt and pepper.
- Bring to a boil and allow the liquid to reduce until it just covers the rice.
- Cover the pot with the lid and reduce heat to a simmer. Allow to cook without uncovering for 15 minutes.
- Toss and fluff with a fork.