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.

 

 

 

Spicy Beef and Macaroni Soup 2.0: The Arrabbiata Upgrade

 

Warm, bold, and irresistibly cozy — this Spicy Beef and Macaroni Soup 2.0 features an arrabbiata upgrade that adds deeper flavor and a fiery kick. A hearty one-pot twist on the original fan-favorite soup that’s perfect for weeknight dinners or chilly nights.

Spicy Beef and Macaroni Soup 2.0: The Arrabbiata Upgrade

If you’ve made my original Spicy Beef and Macaroni Tomato Soup, you already know it’s one of the coziest, most satisfying one-pot meals in my kitchen. But today, we’re turning up the heat—literally. This updated version swaps the classic marinara for bold, fiery arrabbiata sauce, adding a deeper, more vibrant spice that takes this soup to a whole new level. All the hearty comfort of the original remains, but with an extra kick that makes it perfect for chilly nights, easy weeknight dinners, or anytime you’re craving a bowl with personality. Welcome to Spicy Beef and Macaroni Soup 2.0: The Arrabbiata Upgrade.

It's amazing the way the arrabbiata sauce transforms this pot of soup. The broth becomes richer and redder, the aroma is gives off is deeper and more fragrant. As it simmers, you get this warm, peppery heat that wafts through the kitchen — not overwhelming, but enough to make you lean over the pot for another breath. The tender macaroni, savory beef, and bright tomatoes soak up every bit of flavor, creating a bowl that feels both nostalgic and exciting at the same time.

And if you loved the original, this upgrade is one you have to try. It has the same cozy, crowd-pleasing comfort that made the first version one of my most popular recipes, but with a bolder personality that keeps you coming back for more. It’s the kind of soup that wakes up your taste buds, warms you from the inside out, and makes you wonder how you ever made it without that extra hit of heat. One spoonful and you’ll know exactly why this version earned its “2.0” name.

Enjoy!

What Ingredients Do I Need

Here’s what you’ll need to make this upgraded, spicy beef and macaroni soup. Each ingredient plays a role in creating the cozy, bold flavors you’ll love:

• Ground Sirloin: Lean and flavorful, it forms the hearty base of the soup and pairs perfectly with the spicy tomato broth.

• Onion: Adds natural sweetness and depth to the soup’s savory flavor.

• Garlic: Provides a fragrant punch that complements the heat of the arrabbiata sauce.

• Salt and Pepper: Essential seasonings to bring out the natural flavors of the meat and vegetables.

• Oregano: A classic Italian herb that adds warmth and aromatic notes to the tomato base.

• Chicken Broth: Forms the flavorful liquid backbone of the soup, keeping it light yet rich.

• Arrabbiata Sauce: The star of this version — spicy, garlicky, and full of personality.

• Diced Tomatoes: Adds texture, freshness, and extra tomato flavor to balance the heat.

• Elbow Macaroni: The comforting, chewy pasta that soaks up all the bold flavors.

• Parsley (Garnish): Adds a fresh, bright note to finish the soup beautifully.

Substitutions and Variations

Want to switch things up? Here are a few simple ingredient swaps and variations you can try:

Substitutions:

• Ground Beef: Use ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian-friendly option.
• Chicken Broth: Substitute with beef broth, vegetable broth, or water with a splash of tomato paste for extra depth.
• Elbow Macaroni: Try small shells, ditalini, or even gluten-free pasta to fit dietary needs.
• Arrabbiata Sauce: Swap for marinara if you prefer a milder soup.

Variations:

• Cheesy Beef & Macaroni Soup: Stir in shredded mozzarella or Parmesan just before serving for a creamy twist.

• Veggie Boost: Add chopped bell peppers, zucchini, or carrots for extra color, nutrients, and texture.

Kitchen Tips and Notes

• Browning the Beef: Don’t skip browning the ground beef well—it adds rich flavor and a heartier texture.

• Simmer Gently: Let the soup simmer for the full time to allow the flavors to meld and the pasta to absorb the broth.

• Pasta Timing: Add the pasta last and cook until just tender to avoid overcooking.

• Make Ahead: The soup tastes even better the next day as the flavors continue to develop.

• Storage: Keep in an airtight container in the fridge for up to 4 days, or freeze portions for easy future meals.

• Adjust Heat: Arrabbiata sauce adds spice, but you can control it by choosing mild, medium, or hot versions depending on your taste.

       Set the Mood       

Turn a simple bowl of soup into an unforgettable cozy experience with these ambiance tips ↓

Weeknight Cozy Red Chicken Chili

 

Warm up with this easy, one-pot chicken chili that’s ready in just 30 minutes. A cozy red chili packed with bold flavor, tender chicken, and comfort in every bite.

Weeknight Cozy Red Chicken Chili

We had a cozy night last night with some chilly weather which called for something simple, hearty, and full of flavor — and my Weeknight Cozy Red Chicken Chili delivers all of that and more. Unlike your usual white chicken chili, this version simmers in a rich tomato base, filled with tender shredded chicken, sweet bell peppers, and a touch of smoky spice. The aroma alone makes your home fell warm and comforting.

The best part is that it’s an easy, one-pot dinner that comes together in about 30 minutes.  There's very little cooking involved, just sauté some onions and bell peppers and the rest is pretty much dump and go.  The pre-cooked shredded chicken is a lifesaver in this dish!  The perfect dish for those nights when you want a quick meal that is comforting without the fuss. It would be great for Halloween night when time is precious.  So, ladle it into your favorite bowl, top it how you like, and I hope you enjoy the comfort of a warm, red chili on a quiet evening in.  

What Ingredients Do I Need?

Here’s a breakdown of the key ingredients and what each brings to your cozy red chicken chili:

• Olive Oil – A flavorful base for sautéing your aromatics, giving your chili a rich, slightly fruity foundation.

• Onion – Adds natural sweetness and depth, building a savory backbone for the chili.

• Garlic – Bursts of aromatic flavor that bring warmth and a comforting, homey feel.

• Bell Peppers – Sweet, tender, and colorful, they add texture and a subtle natural sweetness to balance the spices.  I used a mix of red, orange, and yellow.

• Chili Powder, Cumin, Paprika, Cayenne – A blend of warming spices that gives the chili its signature smoky, slightly spicy flavor.

• Crushed Tomatoes – Forms the rich red base of the chili, creating a hearty, comforting sauce.

• Cooked Shredded Chicken – Tender protein that soaks up the flavors of the chili and keeps it hearty without heaviness.

• Cannellini Beans – Creamy beans that add substance and a satisfying bite while keeping the chili filling.

• Chicken Broth – Adds depth and moisture, making the chili comforting and soup-like while still thick enough to be hearty.

• Cornstarch & Water – A simple thickener that gives the chili a luscious, slightly creamy texture.

• Optional Toppings – From sour cream to avocado and tortilla chips, these let you customize flavor, creaminess, and crunch.

Substitutions and Variations

Substitutions

• Chicken: Swap for turkey, rotisserie chicken, or leftover cooked chicken for convenience.

• Cannellini Beans: Use black beans, kidney beans, or chickpeas for a different flavor and texture.

• Bell Peppers: Any color works; roasted red peppers add smoky sweetness.

• Chicken Broth: Vegetable broth can be used for a lighter or vegetarian-friendly version (just add extra beans or tofu).

• Spices: Adjust chili powder or cayenne to taste; smoked paprika adds a smoky depth.

Variations

1. Smoky Chipotle Chicken Chili: Add a chipotle pepper in adobo sauce and a touch of smoked paprika. Use fire-roasted tomatoes for a smoky, bold flavor. Garnish with cilantro and a squeeze of lime for brightness.

2. Autumn Harvest Chicken Chili: Stir in diced sweet potatoes or butternut squash for a cozy, seasonal twist. Add a pinch of cinnamon or nutmeg to enhance the warmth and depth. Serve with cornbread or pumpkin seed toppings for extra seasonal flair.

Kitchen Tips & Notes

• One-Pot Wonder: Everything cooks in a single pot, making cleanup easy and saving time on weeknights.

• Meal Prep Friendly: This chili keeps beautifully in the fridge for 3–4 days and freezes well.

• Adjusting Thickness: If your chili is too thin, simmer a little longer or stir in a slurry of cornstarch and water. If it’s too thick, add a splash of broth or water.

• Flavor Boost: Let the chili sit for 10–15 minutes after cooking — the flavors continue to meld, making it even richer.

• Topping Ideas: Sour cream, shredded cheese, avocado, tortilla chips, jalapeños, or a sprinkle of fresh herbs like cilantro — or mix and match to suit your mood.

       "Set the Mood"        

I'll help you prepare for a wonderful evening with my Weeknight Cozy Red Chicken Chili as the star.  

See below for additional "Mood" setting ideas:

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    RECIPE IS DOWN BELOW👇     

One-Pot Ground Beef & Orzo in 30 Minutes

Whip up this Hearty One-Pot Ground Beef & Orzo in 30 Minutes—a budget-friendly, family-approved dinner made with pantry staples. Quick, cozy, and perfect for busy nights or summer-to-fall transitions!

One-Pot Ground Beef & Orzo in 30 Minutes

Some nights call for a dinner that’s fast, comforting, and doesn’t require a last-minute trip to the store. That was exactly my situation the other evening—I needed a quick meal and decided to scroll through my saved Pinterest recipes for inspiration. I landed on a ground beef and orzo idea, but instead of following it exactly, I decided to make my own spin with the ingredients I already had on hand.

What came together was this Hearty One-Pot Ground Beef & Orzo, a dish that checks all the boxes: easy to make, ready in about 30 minutes, and packed with flavor. It’s hearty enough to satisfy both adults and kids, and it reheats beautifully, making it just as good the next day.

I especially love how this recipe feels right for the season—it’s light enough for the tail end of summer, yet cozy enough to carry straight into fall. Plus, it’s a true “use-what-you-have” kind of meal, which makes it not only stress-free but also budget-friendly. This one-pan wonder has quickly become a go-to in my kitchen, and I think it might just become one in yours too.

Enjoy!

What Ingredients Do I Need?

• Onion
• Extra virgin olive oil
• Ground beef
• Salt and black pepper
• Garlic
• Diced tomatoes with Italian herbs
• Orzo pasta
• Low-sodium beef broth
• Italian seasoning (basil, oregano, thyme)
• Fresh spinach (or other leafy greens)

Substitutions and Variations

Don’t have exactly what’s listed? No problem! This recipe is perfect for mixing and matching:

• Protein swaps: Italian sausage, ground turkey, or even  chicken work wonderfully.

• Greens: Kale, Swiss chard, or arugula can replace spinach.

• Orzo alternatives: Any small pasta shape like ditalini, acini di pepe, or even small shells will work well.

• Tomatoes: Crushed tomatoes or fresh diced tomatoes can be used.  Or take whole tomatoes and mash them up.

• Herbs: Fresh or dried herbs like thyme, rosemary, or a pinch of crushed red pepper can give it a new twist.

Kitchen Tips and Notes

• One-pan magic: Using a large skillet or sauté pan keeps cleanup minimal—perfect for weeknights.

• Browning the beef: Make sure to break it up and brown it well for maximum flavor.

• Orzo cooking: Keep an eye on the liquid; orzo cooks quickly and absorbs flavors beautifully.

• Add the greens last: Stirring in spinach or other greens at the end preserves color, texture, and nutrients.

• Storage: This dish keeps well in the fridge for 3–4 days and can also be frozen for meal prep.

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    RECIPE IS DOWN BELOW👇