An easy and delicious sheet pan kebab meal served with spiced chickpea rice, roasted vegetables, fresh salad, and spicy green sauce. Ready from start to finish in about 30 minutes with all components.
Serrano or bell peppers, cut into strips (Optional)~2est.
Tomatoes, diced2
Red onion, diced½
Fresh parsley, finely chopped¼ cups
Salt and black pepperto taste~to tasteest.
Ground sumac½ tsp
Lemon juice1 whole lemon
Basmati rice, washed and soaked for 15 minutes2 cups
Canned chickpeas, rinsed and drained2 cans (15 ounces each)
Olive oil3 tbsp
Salt2 tsp
Black pepperto taste~½ tspest.
Chicken broth or water2 cups
Fresh parsley1 small handful
Serrano peppers4
Garlic cloves2
Saltto taste~½ tspest.
Waterenough to blend~3-4 tbspest.
Plain yogurt½ cup
Sour cream½ cup
Steps
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1
Preheat the oven to 425°F (220°C) and lightly oil a large sheet pan with olive oil.
2
In a large bowl, combine the ground beef, parsley, minced onion, garlic powder, chopped serrano pepper, salt, and black pepper. Mix thoroughly with gloves to ensure even seasoning throughout.
3
Press the beef mixture into a flat layer on the oiled pan, leaving about a quarter of the space for vegetables. Use a dough scraper to create ridges, then cut vertically into kebab slices of desired thickness. Separate slightly and drizzle with olive oil.
4
Arrange halved tomatoes, quartered onion, and optional peppers around the kebabs on the pan. Drizzle with olive oil and season with salt and pepper. Set aside while preparing the rice.
5
Heat olive oil in a pot over medium-high heat. Add the rinsed and drained chickpeas and cook for about 5 minutes until lightly colored. Season with salt and black pepper.
6
Drain the soaked rice and add it to the pot with the chickpeas. Season with salt and add 2 cups of chicken broth or water along with black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7
While the rice simmers, prepare the salad by dicing tomatoes and red onion, then combining with chopped parsley, lemon juice, salt, black pepper, and sumac. Mix well and set aside.
8
Once the rice finishes cooking, turn off the heat and gently fluff the rice with a fork.
9
Place the kebab and vegetable pan on the top rack of the oven and bake for 15 minutes at 425°F.
10
After 15 minutes, switch the oven to broiler setting and broil the kebabs and vegetables for 4-5 minutes to achieve nice coloring and help them stay juicy as some liquid evaporates.
11
Prepare the spicy green sauce by blending fresh parsley, serrano peppers, garlic cloves, and salt with water until smooth. Add the yogurt and sour cream, then blend again until creamy. Adjust seasoning as needed, adding more yogurt or sour cream if too spicy.
12
Serve the kebabs with roasted vegetables, chickpea rice, fresh salad, and spicy green sauce on the side. Alternatively, serve with tzatziki or shawarma sauce if preferred.
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