Easy Sheet Pan Kebabs | A Weeknight Dinner Win

Print this recipe here: https://www.dimitrasdishes.com/sheet-pan-beef-kebabs-with-chickpea-rice-and-spicy-green-sauce-easy-60-minute-meal/

Ingredients
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For the Kebabs:
2 pounds ground beef (80/20)
1 small bunch fresh parsley, finely chopped
1 onion, grated or minced
1 teaspoon granulated garlic powder
1 serrano or jalapeño pepper, finely chopped
1 and 1/2 to 2 teaspoons salt
Freshly cracked black pepper, to taste
Olive oil for pan and drizzling
For the Roasted Vegetables:
2 roma tomatoes, halved
1 small onion, quartered
Optional: serrano or bell peppers, cut into strips
For the Salad:

2 tomatoes, diced
1/2 red onion, diced
1/4 cup finely chopped fresh parsley
Salt and black pepper, to taste
1/2 teaspoon ground sumac
Juice of 1 lemon
For the Rice:
2 cups basmati rice, washed and soaked for 15 minutes
2 cans (15 ounces each) chickpeas, rinsed and drained
3 tablespoons olive oil
2 teaspoons salt
Black pepper, to taste
2 cups chicken broth or water
For the Spicy Green Sauce:

1 small handful fresh parsley
4 serrano peppers
2 garlic cloves
Salt, to taste
Enough water to blend
1/2 cup plain yogurt
1/2 cup sour cream
Instructions
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.

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.

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.

Prepare the salad by combining the diced tomatoes, onion, parsley, sumac, lemon juice, salt, and pepper in a bowl. Mix well and set aside.

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 seasoning and add more yogurt or sour cream if too spicy.

Serve the kebabs with roasted vegetables, chickpea rice, salad, and the spicy green sauce.

Notes

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. Cool completely, then 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 refrigerator.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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