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.

 

 

 

Summer Fresh Recipe Series: Gaucho Beef Kabobs with Corn and Orzo Salad

This is a one dish summer feast!  A gaucho style feast that starts with succulent beef, spiced with just the right Latin flavors, surrounded by an orzo, summer corn, and fresh summer tomato salad!

Gaucho Beef Kabobs with Corn and Orzo Salad

I'm seeing fall food and home items all over Pinterest.  I don't know where these people live but in Southern California it's 94 today which is HOT, which means SUMMER IS STILL HERE!  I don't want to be thinking about pumpkins and stews. Heck no.  Bring on the fresh summer food til there ain't no more!

This Gaucho Beef Kabob is fabulous! Gaucho is a Latin American Cowboy and this food steak would be right up his alley. (or trail!)  Cuts of tender sirloin skewered for ease of cooking are seasoned with spicy Latin flavors.  To go with it we have a wonderful fresh summer salad.  August and September is corn and tomato season so why not put them to good use.  The cool salad tames down the heat of the beef and is the perfect side kick.  Enjoy!

What Ingredients do I need?

• chili powder
• garlic powder
• ground cumin
• ground oregano
• ground black pepper
• 1 - 1 1/2 lbs sirloin steak
• orzo pasta
• 2 fresh corn on the cobs - fresh is best
• red onion
• grape tomatoes
• bell pepper - red, yellow, or orange
• limes - needed for zest and juice
• cilantro
• We also grilled zucchini on the side!

Substitutions and Variations

• Use New York strip or filet mignon
• Use cherry tomatoes cut into 4th instead of grape tomatoes
• Bell peppers - use a sweeter one like red, yellow or orange
• Use shallots instead of red onion, or leave it out

Kitchen Tips and Notes

• If you make a lot of kabob buy some metal skewers.  It will save you money in the long run.

• If using bamboo skewers - soak for 30 minutes before threading to prevent the wood from burning

• You can make the orzo pasta ahead but it is not necessary.

• Microwave your limes for 15 seconds to get more juice out of them!

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Gaucho Beef Kabobs with Corn and Orzo Salad

serves 4

Gaucho Kabobs
4 teaspoons chili powder
2 teaspoons garlic
1 teaspoon ground cumin
1 teaspoon oregano

1/2 teaspoon ground black pepper
1-1 ½ pounds boneless beef sirloin steak, trimmed and cut into 1-inch pieces

Corn and Orzo Salad
⅔ cup dried orzo pasta
2 cups fresh corn kernels
1 medium bell pepper, chopped
½ cup thinly sliced red onion
⅔ cup grape tomatoes, halved
1 teaspoon lime zest
¼ cup lime juice
2 tablespoons Fresh cilantro, chopped
2 tablespoons olive oil
Lime wedges and cilantro as garnish

In a small bowl combine chili powder, garlic powder, cumin,  oregano and black pepper.  Rub over meat pieces and thread meat onto skewers, leaving a 1/4 inch between each piece.

Grill meat skewers, covered, over medium heat 8 to 12 minutes or until meat is slightly pink in center, turning skewers once or twice during grilling.

Meanwhile, cook orzo according to package directions, adding corn the last minute of cooking. Drain in a colander. Rinse; drain again. 

In a large bowl combine orzo mixture, bell pepper, onion, and tomatoes.   For dressing: In a small measuring cup combine lime zest and juice, 2 Tbsp. olive oil, the cilantro, and 1/2 tsp. salt.   Cover and shake well. Pour dressing over orzo mixture, tossing to coat. 

To serve, arrange Corn and Orzo Salad on a large platter. Top with meat skewers and, if desired, additional cilantro. Serve with lime wedges.

Summer Fresh Recipe Series: Grilled Chicken Kofta

Tender flavor-packed grilled chicken kofta, filled with fresh herb & spices, will be on the table in under 45 min.  The perfect summer Mediterranean dish!

It's almost time to celebrate the 4th of July and that means you need to fire up the grill and get cooking!  Today I'm bring you my 2nd installment of my Summer Fresh Recipe Series.  Recipes that are filled with fresh summer produce and are easy, light, and oh soooo tasty!  The other day I brought you a light and fresh Greek Cobb Salad.  Since we have Independence Day in mind, some grilling is in order.  Let's take our grilling to the next level with a wonderful, but easy, Mediterranean dish.

GRILLED CHICKEN KOFTA

Kofta is similar to the Persian Kabob Chicken Koobideh which is made with ground chicken and grilled on skewers.  Kofta is made with ground chicken and is loaded with herbs and spices but instead of using skewers they are formed into oval patties and grilled for the best flavor.  They come out tender and juicy and bursting with Mediterranean spices.  

They are perfect served along side my Easy Mediterranean Salad (recipe coming next) or with a side a rice.  I served them with the salad, some hummus and toasted pita.  They are easy to prepare and grill up in 8-10 minutes.  You will have them on the table in under 45 minutes. MGG can attest that they made great leftovers! 

What makes them unique?  They are filled with mint and parsley for a burst of fresh herbs.  They are spiced with Ancho chili powder for complex flavoring, red pepper flakes for a little heat, coriander for a bright citrus burst, and sweet paprika for depth of flavor.  This is no ordinary meatball mix!  

Try something new this 4th of July, or anytime this summer and this dish will surely be a winner in your family.

Enjoy!

Grilled Chicken Kofta

serves: 4

1 small  slice of sandwich bread
1 lb ground chicken
1/3 cup grated onion
1 garlic clove, minced
1/3 cup chopped fresh parsley
2 tbsp chopped fresh mint
1 1/2 tsp Ancho chile powder 

1/4 tsp red pepper flakes
3/4 tsp ground coriander
½ tsp sweet paprika
Kosher salt and pepper
1 egg (raw)
Drizzle extra virgin olive oil


Serve along with: (optional)
Hummus

Mediterranean tomato and cucumber salad
Toasted Pita Bread

Instructions:

Toast the slice of bread in the toaster until golden brown.  Place it in a small bowl and add a little water so the slice become soggy and tender.  Squeeze out the excess water from the bread.  

Place the bread in a large mixing bowl.  Add the ground chicken, onion, garlic, parsley, mint, all the spices, and a pinch of salt and pepper.  Add the egg and a drizzle of extra virgin olive oil.  Mix the chicken mixture with your hand until well combined.

Form chicken mixture in to 8 oval patties.  (Wet hands help with the stickiness of the mixture.) Place on a tray and refrigerate for 15 to 20 minutes to allow to set.  Meanwhile preheat your grill.

Grease the grates of your grill or indoor grill pan with oil.  Heat to medium-high heat.  Place the patties on the grill and cook for 4-5 minutes per side or until fully cooked through.  Remove from grill and serve.  

adapted from: The Mediterranean Dish

Steak and Potato Kabobs with Chimichurri Sauce

Yum

Isn't food on a stick more fun to eat?  Well if you put any kind of meat and vegetable on a skewer we call them kabobs!

Since is grilling season I think it's time to get out there and grill some delicious kabobs!  We love don't eat too much beef at our house although I totally love it.  So when we have it I want a great tasting steak.  So why not take my love for meat and potatoes and turn them into kabobs.

These kabobs scream summer and call for dining alfresco.  Tender pieces of lean sirloin are cut into chunks and threaded on skewers.  Wonderful meaty chunks of beef that pack a lot of flavor and come out juicy and tender.  The potatoes are grilled right along side the beef and turn out tender and flavorful from grilling.  

The kicker to the whole dish is a variation on a chimichurri sauce.  This is a uncooked green sauce from Argentina.  Typically made with parsley, garlic, red wine vinegar, and olive oil this version bumps it up a notch with the addition of mint and sumac.   Sumac is found in many Middle Eastern dishes and have a wonderfully tangy lemon flavor.  If you don't have sumac or can't find it you can substitute lemon zest in the sauce and have similar results.  What ever you do don't skip this sauce!!  The flavor is out of this world!!!!  You can make it easily in a food processor and it takes only minutes to pull together.

Tender steak and potato kabobs doused with a refreshing chimichurri sauce is just what the doctor ordered for summertime grilling!  Perfect for a party or the upcoming 4th of July holiday.  

Get outside and grill! This dinner will be on the table in under 30 minutes and is so easy to through together you'll wonder why you haven't made this before.








Steak and Potato Kabobs with Chimichurri Sauce

serves 4

FOR THE CHIMICHURRI, PURÉE: 

2 cups fresh mint leaves 
1 cup fresh parsley leaves 
½ cup extra-virgin olive oil 
2 cloves garlic 
2 Tbsp. each red wine vinegar and fresh lemon juice 
1 ½ tsp. ground sumac 
1 shallot 
1 tsp. red pepper flakes 
Salt and black pepper to taste

FOR THE KABOBS: 

6 yellow new potatoes, halved, and sliced into 1/2" disks
4 Tbsp. olive oil, divided 
1 ¼ lb. top sirloin, cut into 2-inch chunks

Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.

For the chimichurri, purée mint, parsley, 1 ⁄2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper. 

For the kebabs, toss potatoes with 2 Tbsp. oil; thread potato slices onto each of four skewers so potatoes lay flat. Toss beef with 2 Tbsp. oil. 

Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. 

Grill potatoes over medium heat, covered, until brown and soft, about 7 minutes per side. Add beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare). 

Let kebabs rest 5 minutes. While resting, brush kabobs chimichurri sauce. Serve remaining chimichurri on the side.


source:  Cuisine at home

Mediterranean Chicken Kabobs

Yum

Summer, oh Summer, don't leave me yet.....!

I'm in love with summer and I'm going to grill until the rain comes!  Even though the evenings are shorter now I still find that we love to grill and eat al fresco every chance we get.

Our go to meal this summer has been this extremely tasty grilled chicken dish, but MGG's love of kabobs is the inspiration for today's recipe.  When shopping for food the other day he said "Let's make chicken kabobs, but not Persian ones, something with a different flair."  Taking that lead I knew that we had enough vegetables to make a Mediterranean meal, so we grabbed some chicken and a lemon and off we went.

Mediterranean Chicken Kabobs

What are kabobs?  They are varieties of meat that are cooked on skewers or a spit.  Typically from the middle east, but many countries have a version of a kabob (kebab).  They've been adapted in American to fit any type of meat and vegetable mix with any flavor profile.  I've made Jamaican Jerk Chicken Kabobs, Lemon Garlic Beef Kabobs, Moorish Pork Kabobs, and Hawaiian Chicken Kabobs to name a few.  Anything goes!

It's all about the flavor! 

Mediterranean Chicken Kabobs

serves 4

2 tsp Spanish paprika
1 tsp dried thyme
1 tsp dried oregano
4 clove minced garlic
Salt and pepper
1/4 cup lemon juice - 1 lemon
1/2 cup blood orange olive oil
2 boneless skinless chicken breasts, cut into cubes
1 large zucchini, halved and cut into large chunks
1 large yellow squash, halved and cut into large chunks

wooden skewers

In a re-sealable bag add the cubed chicken along with the spices, salt and pepper to taste, garlic, lemon juice and olive oil. Toss to coat. Allow to marinate in the refrigerator for at least 2 hours.

If using wooden skewers place them in water and soak for 30 minutes.

Place sliced vegetables in a medium bowl and toss with olive oil. Season with salt and pepper.

Pre-heat a gas grill to medium heat. Thread the chicken cubes, zucchini, and yellow squash onto wood skewers. 

Lightly oil the grill grate. Place the kabobs on the grate and cover, turning occasionally for 12-15 minutes, or until the chicken juices run clear. Remove and serve immediately.

Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies

Yum

We're having a wonderful Spring so far and the weather is wonderful.  Taking advantage of the semi-hot days and the cooler evenings, it's time to break out the grill!  We just love kabobs and we both love beef and chicken.  So why pick when you can have both.

Today's recipe is all about basting sauce.  Don't get me wrong the chicken and beef are stars in itself but this lemon, garlic, and herb basting sauce just takes this over the top!  I love anything with lemon on it, but this combination is one of the best.  Why have plain old meat when you can jazz it up with flavors that carry a punch?  Can't think of any reason...

We decided to fire up the grill and make "all meat" kabobs and roast the veggies in the oven.  MGG also wanted Roasted Cauliflower and Tahini Sauce as well so it was easier to just roast all the veggies at once instead of mixing them with the protein on the kabobs.  Not to worry though, the veggies got a good douse of the basting sauce as well, so they came out sizzling and delishhhh!

LEMON GARLIC HERB CHICKEN AND BEEF KABOBS

We used summer squash (yellow squash) and zucchini as the veggies.  Boneless chicken breasts were cubed and threaded onto skewers, and for the beef we used sirloin steak that was cubed as well and threaded onto skewers.

While the veggies were roasting in the oven MGG grilled the meat outside, rotating the meat and dousing them with this wonderful basting sauce.  The smell of garlic, and the tang of lemon, and the savory taste of the herbs is heaven.  This was definitely a favorite meal.  One that we will repeat over and over this summer!

Your whole family will love this easy to pull together meal, I promise.

Enjoy!





Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies

Kabobs:

1 lb boneless skinless chicken breasts, cubed

1 lb sirloin steak, fat removed, and cubed

bamboo skewers

Roasted Vegetables:

2 Summer Squash, cut lengthwise and sliced in big chunks

2 Zucchini, cut lengthwise and slice in big chunks

Marinade/Basting Sauce:
1½ tablespoons finely minced garlic
1 tablespoon fresh lemon zest
4 tablespoons freshly squeezed lemon juice
1/4 - 1/3 cup minced fresh herbs, I used a mix of oregano and thyme

1 teaspoon salt
¼ teaspoon pepper
4 tablespoons extra virgin olive oil

Soak your bamboo skewers in water for at least 30 minutes to prevent burning.

Preheat your oven to 425 degrees.

In a small bowl combine the garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Remove 3 tablespoons to a small bowl and set aside.  The larger bowl will be for basting the meat on the grill. 

Thread the chicken breasts onto skewers leaving a small amount of space between them.  Do the same with the steak.  Make sure to cook them on separate skewers as the chicken and beef cook at different rates. Set aside.  Preheat the grill to medium high.

Place the chopped vegetables in a bowl and pour the 3 tablespoons over them, tossing to coat.  Spread the veggies on a baking sheet in an even layer.  Place in the preheated oven and cook for 15 minutes.  Take the veggies out and turn them over and place them back in the oven for another 10-15 minutes until golden brown.  Make sure to watch them so they don't burn.

Meanwhile, on a preheated grill the chicken first turning after 5-6 minutes.  Place the beef on shortly after and turn after 5 minutes for medium.  When you turn both meats, use the basting sauce and give this side a good dousing.  Grill chicken another 5-6 minutes, turning and basting.  Grill the steak to your desired degree of doneness, turning and basting all sides.  Remove from the grill and place on a platter.

Remove vegetables from the oven and arrange on the platter with the kabobs.  Serve with sliced lemons.