Sheet-Pan Beef Kebabs

Instructions

1. 1

   Preheat the conventional oven to 205°C/400°F. Line a 23 × 33 cm rimmed metal baking tray, at least 2.5 cm deep, with baking parchment. While the oven heats, mince the garlic and finely chop the onion and parsley. Slice the cucumber and tomato and set them aside.

2. 2

   Start the rice during the remaining preparation. Put the uncooked long-grain white rice, 500 ml water and 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, then cover and reduce to the lowest heat. Cook for 18 minutes, until the water is absorbed, then remove from the heat and leave covered for 10 minutes. Prepare and bake the beef while the rice cooks and stands.

3. 3

   Combine the beef, garlic, onion, parsley, cumin, coriander, smoked paprika, cinnamon, garlic powder, black pepper and remaining 1.25 tsp salt. Mix just until evenly combined. Press onto the lined tray in a flat rectangle approximately 20 × 25 cm and 2 cm thick.

4. 4

   Bake on the middle rack for 20–25 minutes, beginning temperature checks at 20 minutes. The centre must reach 71°C/160°F on an instant-read thermometer inserted horizontally into the thickest part. Rest on the tray for 5 minutes, then use a knife to cut into eight pieces.

5. 5

   Fluff the rice with a fork and divide among four plates. Add two beef pieces to each plate and serve with the sliced cucumber and tomato.