Spiced Beef Kebab Rice Bowl with Yogurt-Tomato Salsa
Diana Ramirez
Kebab Bowl
Spiced beef kebabs over fragrant rice with bright yogurt-tomato salsa—easy weeknight joy.
Nutrition (per serving)
This bowl brings together juicy spiced beef kebabs and fragrant basmati rice with a quick yogurt-tomato salsa for bright, balanced flavors. The beef is marinated with warm spices, seared until slightly charred, then sliced over rice for an easy, satisfying meal that feels both fresh and comforting.
It's a great weeknight dinner that travels well to lunches and leftovers — serve with extra herbs, lemon wedges, and a drizzle of olive oil. The components are quick to make and let you mix and match toppings depending on what you have in the fridge.
Ingredients
- Flank steak or sirloin, thinly sliced:1 lb
- Basmati rice, rinsed:1 1/2 cups
- Water:2 1/4 cups
- Plain yogurt:1/2 cup
- Tomato, diced:1 pieces
- Cucumber, thinly sliced:1/2 cup
- Fresh parsley, chopped:1/4 cup
- Fresh mint, chopped:2 tbsp
- Olive oil:2 tbsp
- Lemon juice:2 tbsp
- Garlic, minced:3 pieces
- Ground cumin:1 tsp
- Ground coriander:1 tsp
- Smoked paprika:1 tsp
- Chili flakes (optional):1/4 tsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Red onion, thinly sliced:1/2 cup
- Wooden skewers (if grilling):8 pieces
Instructions
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Combine 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1/4 tsp chili flakes, 1 tbsp olive oil and 1 minced garlic clove in a bowl to make the marinade.
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Toss the sliced beef in the marinade, cover, and refrigerate for at least 15 minutes (or up to 2 hours) to let the flavors penetrate.
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Rinse the basmati rice until the water runs clear. In a medium saucepan, bring 2 1/4 cups water to a boil, add the rice and a pinch of salt, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork.
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While the rice cooks, thread the marinated beef onto skewers (or leave loose for a skillet) and heat a grill pan or skillet over medium-high heat with 1 tbsp olive oil.
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Cook the kebabs or beef strips 2-3 minutes per side until nicely charred and cooked to your liking. Remove from heat and let rest 5 minutes, then slice off the skewers into bite-sized pieces.
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Make the yogurt-tomato salsa: mix yogurt, diced tomato, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp chopped mint, salt and pepper to taste.
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Assemble bowls: divide the rice among 4 bowls, top with sliced beef kebabs, spoon over the yogurt-tomato salsa, scatter sliced cucumber, red onion and chopped parsley, and finish with a lemon wedge.
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Serve immediately with extra lemon and a drizzle of olive oil if desired.
Tips & Notes
- If you don't have skewers, cook the beef strips in a very hot skillet for a quick char.
- Marinate the beef longer (up to 2 hours) for deeper flavor, but 15 minutes still adds great taste.
- Make the yogurt-tomato salsa ahead and keep chilled—adds freshness and saves active time.
