These beef kebabs come cut and marinated, so all you have to do is thread them onto skewers and throw them in the oven. And they’re even more beautiful on a bed of golden rice.
What You Get
Garlic-herb beef kebabs
What You’ll Need
Salt and freshly ground pepper
Wooden or metal skewers
Makes 3 servings
Active Time: 20 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
Chop half of the onion, reserving the rest for another use. Pile the cauliflower and onion onto one of the prepared pans, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
Thread the beef onto 3 skewers, season generously with salt and pepper, and arrange on the pan, nestling it in the vegetables. Transfer both pans to the oven and roast until the cauliflower is tender and the beef is browned but still pink at the center, 20 minutes.
Meanwhile, in a saucepan over medium heat, warm 1 tablespoon olive oil. Add 1 teaspoon of the turmeric and 1 cup rice, and stir to coat. Add 1 cup water and 1 cup of the coconut milk. Bring to a simmer, turn down the heat to maintain, cover the pot, and cook until fluffy and tender, 15 minutes. Remove the turmeric rice from the heat and let stand, still covered, 5 minutes.
Pick a handful of cilantro leaves and toss the stems. Transfer the beef kebabs and roasted cauliflower to plates, with the turmeric rice on the side. Dollop with the garlic yogurt, scatter with the cilantro leaves, and serve warm.