Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

 

These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.

Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

After the sheet pan turkey kabobs went viral here on the blog, I couldn’t stop thinking about other ways to use this simple, no-skewer method — and a Koobideh-inspired beef version quickly moved to the top of my list. Traditional koobideh is known for its bold seasoning and juicy texture, but it can feel intimidating to make at home. This sheet pan approach keeps all the flavor while making it completely approachable for a weeknight dinner.

These Viral Sheet Pan Beef Kabobs deliver everything you want from classic koobideh-style kebabs: tender, well-seasoned beef with a lightly crisp exterior and plenty of savory depth. Baking them on a sheet pan eliminates the guesswork of grilling and shaping, and the result is consistently juicy kabobs every single time.

If you loved how effortless the turkey version was, this beef variation is just as easy — and just as crave-worthy. It’s the kind of recipe that feels a little special but fits perfectly into a busy week, which is exactly why this method keeps popping up everywhere.

Ingredients

• Ground beef
• White onion (grated and squeezed dry)
• Garlic
• Fresh parsley
• Sumac, turmeric, black pepper, and kosher salt
• Optional red pepper flakes for heat

For serving, you’ll also want:

• Greek yogurt and hummus for a creamy sauce 
• Fresh tomatoes, red onion, parsley, lemon, and sumac for a bright salad 
• Warm lavash to pull everything together (optional mint or basil)

(Exact measurements are listed in the recipe card below.)

Served on Lavash, wrap style.

How to Make

These sheet pan kabobs come together easily with minimal prep — no skewers or grill required.

• Mix the kabobs: Combine ground beef with grated onion, garlic, herbs, and spices. Mix gently just until combined to keep the texture tender.

• Shape: Press the mixture onto a sheet pan and score into long kabob-style strips.

• Bake & broil: Roast until cooked through, then briefly broil for that lightly charred, kabob-like finish.

• Finish & serve: Let the meat rest, then slice and serve with yogurt sauce, fresh salad, and warm lavash.

Substitutions & Variations

• Use your own spice blend: If you already have a favorite Middle Eastern or kebab seasoning, feel free to swap it in for the spices listed here. Aim for about 1½–2 tablespoons total seasoning.

• Beef & lamb blend: For a more traditional koobideh flavor, substitute half of the ground beef with ground lamb.

• Make it spicy: Increase red pepper flakes or add a pinch of Aleppo pepper to the meat mixture.

Variations

• Low-carb option: Skip the lavash and serve the kabobs over chopped salad or cauliflower rice.

• Meal-prep bowls: Serve over rice with extra sauce and salad for easy lunches.

Kitchen Tips and Notes

• Squeeze the onion well: Removing excess moisture keeps the kabobs juicy without becoming soft or mushy.

• Don’t overmix: Mixing too much can make the beef dense — gentle hands are key.

• Score before baking: This makes the kabobs easy to separate cleanly after cooking.

• Broil briefly: Just 1–2 minutes adds flavor without drying out the meat.

• Leftovers: Store in an airtight container for up to 3 days. Reheat gently or enjoy cold in wraps or bowls.

This is what a 1/2 batch looks like.

Set the Mood

Make your kabob dinner and occasion by incorporating these easy mood enhancers along with your meal.  See tips below.

If this recipe feels like a keeper, you’re not alone. These kabobs passed the ultimate test in our house — my husband, who proudly considers himself a koobideh expert, crowned them worthy of top honors. If you’re in the mood for more easy, high-flavor meals, don’t miss my Viral Sheet Pan Turkey Kabobs or another sheet pan favorite here, Sheet Pan Honey Dijon Chicken and Vegetables.

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Before You Start

• Grate the onion and squeeze out excess liquid before mixing

• Preheat the oven fully for even browning

• Warm the lavash just before serving for best texture

• Prep the salad and sauce while the kabobs bake

• If this size serving is too much you can cut the recipe in half

This quick prep makes the cooking process smooth and stress-free.

 

 

 

Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)

Sheet pan steak, green beans, and golden potatoes come together in this easy one-pan dinner for two. A simple, flavorful weeknight meal with minimal prep and cleanup.

Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)

Sheet pan meals are one of my favorite ways to get dinner on the table, especially on busy weeknights. This sheet pan steak, green beans, and golden potatoes dinner is an easy one-pan meal for two that delivers big flavor with minimal prep and cleanup — exactly what I want at the end of a long day.

Tender sirloin steaks roast alongside creamy baby gold potatoes and crisp-tender green beans, all seasoned simply and thoughtfully. A touch of smoked paprika adds warmth to the potatoes, while a squeeze of fresh lemon at the end brightens both the steak and vegetables. It’s cozy, unfussy food that feels just special enough for a quiet date night at home.

If you love simple one-pan dinners like this, be sure to check out my other sheet pan meals, including Sheet Pan Beef Fajitas and Lemon Garlic Chicken Bites with Asparagus, which are both on regular rotation in my kitchen.

Enjoy!

Ingredients

This sheet pan dinner uses simple, familiar ingredients that come together beautifully in the oven. Exact measurements can be found in the recipe card below.

• Sirloin steaks
• Baby gold potatoes
• Haricot verts (French green beans)
• Olive oil
• Montreal steak seasoning
• Garlic powder
• Smoked paprika
• Salt & black pepper
• Fresh lemon juice

How to Make This Dinner

This dinner comes together easily on one pan with just a bit of timing.

• Start with the potatoes. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper, then roast until they’re just beginning to soften.

• Season the steak. Rub with olive oil and Montreal steak seasoning while the potatoes roast.

• Add the steak and green beans. Toss the green beans lightly with olive oil, garlic powder, salt, and pepper, then add everything to the pan.

• Roast until done. Flip the steak once so it cooks evenly and the green beans blister slightly.

• Finish with lemon. A squeeze of fresh lemon juice brightens both the steak and vegetables right before serving.

Substitutions & Variations

This recipe is easy to adapt depending on what you have on hand.

• Different steak cuts: Ribeye or strip steak both work well here.

• Vegetable swaps: Broccoli florets or asparagus can replace the green beans.

• Seasoning options: Swap Montreal seasoning for a simple blend of salt, pepper, garlic powder, and paprika.

• Add heat: A pinch of red pepper flakes on the potatoes adds subtle warmth.

Kitchen Tips & Notes

• Roast potatoes whole only if they are very small. Larger baby potatoes should be halved.

• Let the steak rest for a few minutes after roasting so the juices redistribute.

• Lemon matters. Even a small squeeze adds balance and keeps the dish from feeling heavy.

• Best pan choice: A large rimmed sheet pan gives everything room to roast instead of steam.

• Store leftovers in an airtight container for up to 3 days.

Set the Mood

Want to create a cozy atmosphere when serving this dinner for two?  Follow my tips below.

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Before You Start

A little prep goes a long way with sheet pan meals. Here are a few helpful notes to make sure everything cooks evenly and finishes at the same time.

• Use very small baby potatoes and keep them whole. This helps them stay creamy inside without drying out.

• Pat the steaks dry before seasoning so they roast rather than steam.

• Don’t overcrowd the pan. Everything should have a bit of space to roast properly.

• Have your lemon ready so you can finish the dish while everything is still hot.

 

 

 

Easy Beef Fajita Bowls (Perfect for Weeknight Dinners)

 

These easy Beef Fajita Bowls are packed with tender beef, sautéed peppers, and bold fajita flavor. A simple, customizable weeknight dinner perfect for busy nights and meal prep.

Easy Beef Fajita Bowls (Perfect for Weeknight Dinners)

When dinner needs to be bold, comforting, and still manageable on a busy weeknight, these Easy Beef Fajita Bowls are exactly what I reach for. Tender sirloin steak seared in a cast iron skillet, sweet bell peppers and onions, charred corn, and a fresh tomato salsa all come together in one satisfying bowl. It’s familiar fajita flavor, but layered and cozy in a way that feels perfect for weeknight cooking.

What makes this recipe especially doable is how each component builds on the last using the same skillet. The steak cooks quickly, the vegetables stay crisp-tender, and the corn gets just enough char to add depth without extra effort. Paired with simple cilantro lime rice, every bite is balanced, colorful, and full of Southwestern flavor.

These Beef Fajita Bowls are easy to customize, great for feeding a family, and ideal for meal prep if you like leftovers that actually reheat well. Whether you serve everything piled into a bowl or let everyone build their own, this is the kind of flexible, reliable dinner recipe you’ll want to keep in rotation.

If you love bowl-style dinners like this one, you might also enjoy my Southwest Chicken Salad Bowls or these Greek Meatball Bowls with Tzatziki & Greek Salad.

Enjoy!

Ingredients

Steak

• 1–1½ lbs sirloin steak, cut into bite-sized cubes
• 2 Tbsp Southwest Seasoning Blend (recipe below)
• Olive oil

Bell Pepper Blend

• 2 bell peppers (red or orange), cored and sliced
• ½ red onion, sliced
• 1 tsp Southwest Seasoning Blend
• Olive oil

Corn

• 1 package frozen roasted corn
• 1 Tbsp Southwest Seasoning Blend
• Olive oil

Fresh Salsa

• 1 pint cherry tomatoes, diced
• 1 jalapeño, seeded and diced
• ¼ red onion, finely diced
• Olive oil

Cilantro Lime Rice

• 1 cup basmati rice
• Juice of 1 lime
• 2 Tbsp chopped fresh cilantro

For Serving

• Chopped fresh cilantro
• Olive oil drizzle
• Lime wedges (optional)

How to Make

These Beef Fajita Bowls come together in stages, but each step is simple and quick — perfect for a relaxed but flavorful weeknight dinner.

• Prepare the rice: Cook basmati rice according to package directions. Stir in lime juice and chopped cilantro while warm. Cover and keep warm while preparing the remaining components.

• Season the steak: Toss steak cubes with Southwest Seasoning Blend until evenly coated. (Homemade version is at the end of this section)

• Sear the steak: Heat olive oil in a cast iron skillet over medium-high heat. Add steak and cook about 2 minutes, stirring often, until browned. Remove to a plate.

• Cook the peppers & onions: Add a little more oil to the skillet. Add sliced peppers and onions, sprinkle with Southwest Seasoning, and cook until crisp-tender, about 5 minutes. Remove and set aside.

• Char the corn: Add frozen corn directly to the hot skillet. Let it char in spots before stirring. Season with Southwest Seasoning, drizzle lightly with olive oil, and remove from heat.

• Make the salsa: Combine diced tomatoes, jalapeño, and red onion in a bowl. Drizzle with olive oil and toss to combine.

• Assemble the bowls: Layer rice, steak, peppers, corn, and fresh salsa. Finish with chopped cilantro, a drizzle of olive oil, and extra lime juice if desired.

Southwest Seasoning Blend

Makes about ¼ cup

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika (or regular paprika)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)

To make:
Add all spices to a small bowl or jar. Stir or shake until well combined. Store in an airtight container.

Substitutions & Variations

• Seasoning Swap: Don’t have the homemade Southwest Seasoning Blend? Use your favorite store-bought Southwest or fajita seasoning. Start with a smaller amount and adjust to taste, as salt levels vary by brand.

• Protein Options: Swap sirloin for chicken thighs, flank steak, shrimp, or tofu. Adjust cooking time as needed.

• Grain Alternatives: Use brown rice, jasmine rice, quinoa, or cauliflower rice in place of basmati.

• Vegetable Add-Ins: Add mushrooms, zucchini, or poblano peppers to stretch the bowls or clean out the fridge.

• Heat Level: Leave out the jalapeño for mild bowls, or add extra cayenne or hot sauce for more heat.

• Meal Prep Friendly: Store steak, vegetables, rice, and salsa separately in airtight containers for up to 4 days. Reheat gently before assembling.

Kitchen Tips & Notes

• Use a hot skillet: Make sure the pan is fully heated before adding the steak. High heat gives you good browning without overcooking.

• Don’t overcrowd the pan: Cook steak in batches if needed. Crowding causes steaming instead of searing.

• Let the corn char: Resist stirring right away — letting the corn sit creates those flavorful browned spots.

• Season in layers: Seasoning the steak, vegetables, and corn separately builds deeper flavor throughout the bowl.

• Adjust salt last: If using a store-bought seasoning blend, taste before adding extra salt since blends vary.

• Prep ahead: Slice vegetables and mix the seasoning blend up to 2 days in advance to make dinner even faster.

Set the Mood

Follow my tips below to create the perfect setting and atmosphere to enjoy your Beef Fajita Bowls.

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Before You Start

• Cook the rice first. It takes the longest and can stay covered and warm while you prepare the steak and vegetables.

• Have everything prepped. Slice the peppers and onions, cube the steak, and measure the seasoning before you start cooking — this recipe moves quickly once the skillet is hot.

• Use a hot pan. A preheated skillet is key for getting good browning on the steak and charring the corn without overcooking.

• Season in layers. Each component is lightly seasoned on its own, which builds bold flavor throughout the bowl.

• Plan for leftovers. These bowls store well for meal prep — keep rice, steak, vegetables, and salsa in separate containers for best texture when reheating.

• Customize as you go. Adjust the heat level, salt, and toppings to suit your taste — these bowls are meant to be flexible.

     

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

 

Make a hearty, flavorful Beef Barbacoa Bowl with simple convenience ingredients. Easy, wholesome, and perfect for busy nights—no real cooking required.

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

Starting a new position at work has been exciting… and exhausting. By the time I'm through for the day, my brain is done and my energy is already spent. But the question still stands: How do you get a hearty, healthy, satisfying meal on the table—one flavorful enough to keep a hungry husband happy—without actually cooking?

For tonight, the answer leaned toward our love of Mexican flavors. They’re bold, comforting, and they turn even the simplest “heat and go” ingredients into something that tastes intentional. And thankfully, grocery stores are filled with convenience items that are genuinely wholesome—things that help you avoid the fast-food trap without asking for more time or effort than you’ve got left at the end of the day.

That’s exactly how this Beef Barbacoa Bowl came to life. The base of this bowl calls for rice—nothing fancy. I used leftover rice from a previous meal, but you can easily grab pre-cooked rice from the grocery store or make your own if you prefer. From there, everything layers together effortlessly: tender, richly seasoned purchased barbacoa, warm beans, smoky fire-roasted corn, melty cheese, bright salsa, and juicy cherry tomatoes.

It’s a bowl that feels layered, vibrant, and deeply satisfying. The kind of meal where you take that first bite, pause, and think, Oh wow—this is good. And the best part? You can pull it together in minutes. No measuring. No chopping. No fuss. Just a few well-chosen grocery store shortcuts transforming into a bowl worth craving.

Enjoy!

What Ingredients Do I Need?

• Beef Barbacoa – The star of the bowl; tender, flavorful, and ready-made for convenience. I chose the Del Real brand.

• Rice – Acts as the hearty base; leftover, pre-cooked, or freshly made all work.

• Pinto Beans – Creamy and protein-packed, they balance the flavors in every bite.

• Fire-Roasted Corn – Adds a smoky-sweet pop and some texture. I chose a frozen brand.

• Salsa – Brings brightness, acidity, and a little spice. Choose your favorite level of heat.

• Shredded Cheese – Cheddar, Monterey Jack, or Cotija add richness and melty goodness.

• Cherry Tomatoes – Fresh, juicy, and slightly tangy to lighten the bowl.

• Optional Toppings – Avocado, lime wedges, cilantro, sour cream, or hot sauce to customize. I crunched up a few tortilla chips.

Substitutions and Variations

Substitutions

• Beef Barbacoa: Can swap for rotisserie chicken, carnitas, or even a plant-based protein for a vegetarian option.

• Rice: Try brown or Mexican rice, or go green with salad greens as a base, for a lighter option.

• Beans: Black beans, kidney beans, or chickpeas work just as well.

Variations

• Spicy Tex-Mex: Add pickled jalapeños, chipotle salsa, and a squeeze of lime for heat.

• Southwest Veggie: Swap barbacoa for roasted sweet potatoes and black beans; keep the corn, cheese, and salsa.

Kitchen Notes & Tips

• Use leftover rice when possible—saves time and reduces waste.

• Heat convenience ingredients gently; overcooking can dry out beans or corn.

• Assemble bowls just before serving for the freshest textures.

• Section ingredients for visual appeal—rice first, the place beans, corn, barbacoa and tomatoes around the rice, then add toppings.

• Store components separately if prepping ahead to keep flavors bright and textures intact.

       Set the Mood       

Want to make this dinner feel extra special? Here’s how to set the mood with just a few easy touches.

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