Beef Kebab Platter Recipe

Prepare beef mixture

Place ground beef in a large bowl. Add grated onion (squeeze out excess liquid if very wet), minced garlic, bread crumbs, egg, chopped parsley, cumin, ground coriander, paprika, red pepper flakes (if using), salt and black pepper. Mix gently but thoroughly with your hands until evenly combined. Avoid overworking to keep kebabs tender.

Rest and chill

Cover the bowl and refrigerate for 30–45 minutes to let flavors meld and mixture firm up slightly—this makes shaping easier.

Shape onto skewers

Divide mixture into 8 equal portions. Wet hands slightly, take one portion and press it along a skewer to form an even 15–18 cm (6–7 in) long sausage shape about 2–3 cm (¾–1¼ in) thick. Repeat with remaining portions. Brush each kebab lightly with olive oil.

Grill

Preheat a grill or grill pan to medium-high heat (about 200–230°C/400–450°F). Grill kebabs 3–4 minutes per side, turning gently to get even char and internal temperature around 70°C (160°F). If using a charcoal grill, cook over direct heat for a few minutes per side for a nice char, then move to indirect heat if needed. Remove and let rest 3–5 minutes.

Rinse rice under cold water until water runs clear. Drain. In a medium saucepan combine rinsed rice, 2.5 cups water, ½ tsp salt and 1 tbsp butter or oil. Bring to a boil over high heat. Once boiling, reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Combine diced tomatoes, diced cucumber, thinly sliced red onion and chopped parsley in a bowl. Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice. Season with ½ tsp salt and ¼ tsp black pepper. Toss gently and chill briefly while other components finish.

In a mixing bowl combine flour, instant yeast and 1 tsp salt. Add warm water and 2 tbsp olive oil. Mix until a soft dough forms. Knead on a floured surface 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 5 minutes). Place dough in a lightly oiled bowl, cover and let rise in a warm place until doubled, about 45–60 minutes.

Punch down dough, divide into 4 portions, shape into rounds or ovals about 1–1.5 cm thick. Place on a baking sheet lined with parchment. Cover and proof 20–30 minutes. Preheat oven to 230°C (450°F). Brush tops with a little olive oil and bake 8–12 minutes until puffed and golden. Cool slightly, then keep warm wrapped in a towel until serving.

Grate the cucumber and squeeze out excess moisture using a towel or fine sieve. In a bowl combine Greek yogurt, drained cucumber, minced garlic, chopped dill, 1 tsp lemon juice, ½ tbsp olive oil, ¼ tsp salt and ¼ tsp black pepper. Mix until smooth. Taste and adjust salt or lemon as needed. Chill at least 15 minutes to develop flavor.

In a small saucepan heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (don't brown). Stir in tomato paste and cook 1 minute. Add ½ cup water, red pepper flakes, smoked paprika, ¼ tsp salt and ¼ tsp sugar. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

On each platter place a bed of fluffy rice. Arrange 1–2 kebabs per serving over the rice. Add a portion of salad and warm bread on the side. Spoon tzatziki and Turkish spicy tomato sauce into small bowls or drizzle lightly over kebabs. Garnish with chopped parsley and lemon wedges. Serve immediately.