Sheet Pan Beef Kebabs with Chickpea Rice and Spicy Green Sauce (Easy 60 Minute Meal)

Delicious, easy, quick weeknight meal with tender sheet pan beef kebabs!

These juicy sheet-pan beef kebabs are baked and served with chickpea rice, a fresh tomato–parsley salad, roasted vegetables, and a creamy spicy green sauce. A complete Mediterranean-inspired dinner ready in under an hour.

If you’re craving restaurant style kebabs, this is so much better. The beef kebabs look like the juicy kebabs you get at a Persian restaurant. I’m serving them with rice today, but you can stuff it all in a pita for sandwich night. This recipe is so much easier and quicker than traditional kebabs because you don’t have to roll out each kebab individually, and I roast veggies in the same pan to keep things simple, and I love serving it all over a quick and easy, protein-packed chickpea and rice pilaf. It’s so easy to put together that you just may add this to your weekly rotation!

Why will I want this weekly?

Tender, juicy, caramelized

Spicy, herbed beef,

Sweet, roasted veggies,

Bright, fresh, tomato salad,

Fluffy, rice with nutty chicpeas.

Creamy, herby, spicy,

Green chili sauce.

What do I need to make sheet pan beef kebabs?

Ground beef -I prefer to use 80/20 beef because it has more fat that keeps the beef tender and juicy.

Fresh parsley -finely chopped to add fresh, herb brightness to the rich and savory beef.

Onion -grated or minced to season every bite of the kebabs perfectly. You can do this easily by putting the onion, fresh parsley, and peppers in the food processor, just like I did in my video.

Granulated garlic powder -you can use fresh garlic, but I’ve recipe tested with both and prefer the mild flavor of the garlic powder over fresh.

Serrano -or jalapeño pepper finely chopped to distribute the heat throughout the kebabs evenly.

Salt & freshly cracked black pepper -use this to season the beef to your liking… I like a good bit.

Olive oil -I drizzle the pan before putting the kebab mixture and veggies on it to make sure nothing sticks, and drizzle a little more when everything’s on the pan.

What do I need for the roasted vegetables?

Roma tomatoes -halved or quartered so they get a deep, sweet, roasted flavor without cooking down completely.

Onion -quartered or cut into smaller pieces to mix evenly with the tomatoes.

Optional -you can add more veggies, like serrano or bell peppers cut into strips for a heartier roasted veggie side.

What’s in the salad?

Tomatoes -diced small or bite-size, as they are the star of this salad. If you’d like more veggies, add some cucumber.

Red onion -diced to blend nicely with the tomatoes for a perfect bite each time.

Fresh parsley -finely chopped to mix with the salt, pepper, sumac and lemon to create a fresh, herby dressing for the tomatoes and red onion. Mint would be a great addition as well.

Salt and black pepper -season the salad to your taste or try what I recommend.

Ground sumac -I love adding this tangy, citrusy spice. It has a similar taste to lemon but is milder and less acidic.

Juice of 1 lemon -If you prefer a stronger lemon flavor, add a squeeze of lemon, too!

How about the rice?

Basmati rice -washed and soaked for 15 minutes to start the cooking process.

Chickpeas -rinsed and drained to cook in hot oil for a bit of color to deepen the flavor for the rice.

Olive oil -I always start this rice pilaf with good quality oil. It helps give the chickpeas a little color and adds rich flavor to the pilaf.

Salt & black pepper -season your rice with as much or as little as you prefer.

Chicken broth -or water or water with lemon to boost this pilaf with tons of flavor.

And what do I need for the spicy green sauce?

Fresh parsley -about a handful of roughly chopped is all you need, but you can put more or less if you prefer.

Serrano peppers -wash, dry, and roughly chop or throw them right in after removing the stem.

Garlic cloves -whole cloves, peeled work best, but if you don’t have that, pre-grated or minced would work, too.

Salt -everyone has a different salty level, so taste as you go and add to your taste.

Water -just enough to blend the sauce to the consistency you like.

Plain yogurt -I like spicy food, but medium is just right for me. Yogurt cools the spiciness down and creates a dreamy sauce.

Sour cream -yogurt is pretty tangy, so I balance that with milder, creamier sour cream.

How do I make sheet pan kebabs?

Preheat the oven to 425°F (220°C). Lightly oil a large sheet pan. In a large bowl, combine the ground beef, parsley, onion, garlic powder, chopped serrano, salt, and black pepper. Mix until combined. Shape the mixture into oval kebabs and place them on the sheet pan. Drizzle with olive oil.

Can I roast the veggies with the kebabs?

Yes! Add the halved tomatoes, quartered onion, and peppers to the sheet pan around the kebabs. Drizzle with olive oil and season with salt and pepper. Bake for 25 to 30 minutes, or until the kebabs are fully cooked and the vegetables are tender.

What’s the best way to prepare the rice?

While the kebabs bake, prepare the rice. Heat the olive oil in a large saucepan. Add the drained chickpeas and cook for 2 to 3 minutes. Season with salt and pepper. Add the rice and broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand for 10 minutes before fluffing with a fork.

Is the salad as easy to make as it sounds?

Prepare the salad by combining the diced tomatoes, onion, parsley, sumac, lemon juice, salt, and pepper in a bowl. Mix well and set aside. It’s as easy as that!

How do I make the spicy green sauce?

For the spicy green sauce, blend parsley, serrano peppers, garlic, salt, and water until smooth. Add the yogurt and sour cream, then blend again until creamy. Adjust the seasoning and add more yogurt or sour cream if too spicy.

What’s the best way to serve sheet pan beef kebabs with chickpea rice and spicy green sauce?

Serve the kebabs alongside the roasted vegetables, chickpea rice, and salad. Then, allow each person to drizzle as much of the spicy green sauce over their plate as they like. Of course, tzatziki and shwarma sauce tastes great over this dish, too. So, set those out if you want, too.

Can I make this ahead of time?

These kebabs can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the oven until warmed through. The chickpea rice freezes well. So, cool it completely, and store in freezer-safe bags or containers for up to 2 months. Thaw in the refrigerator overnight and reheat with a splash of broth or water. The green sauce can be made a day ahead and kept in the fridge.

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