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Meat, Classics and bistro fare

Beef skewers with rice pilaf

Beef skewers with rice pilaf is a grilled meat dish made with peppers and red onions, served alongside a fragrant rice pilaf. This recipe serves 4, takes 45 minutes, is easy to make, and costs about €3.90 per person. The key to success is the marinade, at least 30 minutes for tender, flavorful beef.

Tonight it's marinated beef skewers with peppers and red onions, alongside a fragrant rice pilaf, the kind of dinner you eat with your hands.

Beef skewers with rice pilaf
Total time
45 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Beef marinated in paprika and thyme develops a nice golden crust once grilled, while the peppers and red onions keep a slight crunch and bring color to the plate. The rice pilaf, cooked with softened onion and just the right amount of water, stays light and fluffy grain by grain, never sticky.

This is a great dinner for a spring or summer evening, when you feel like eating outside or firing up the grill. Kids love eating with their hands and picking their favorite pieces off the skewer, while adults appreciate how this simple dish feels a bit special, whether it's a weeknight meal or a Sunday with friends.

The ingredients

4 people

Butcher

  • Beef for skewers 700 g

Fruits and vegetables

  • Red bell pepper 1
  • Yellow bell pepper 1
  • Red onions 2
  • Onion 1

Pantry

  • Long grain riceoften in the pantry 300 g
  • Olive oiloften in the pantry 5 tbsp
  • Paprikaoften in the pantry 2 tsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the beef into 3 cm cubes and mix it with 3 tablespoons of oil, the paprika, thyme, salt, and pepper. Let it marinate. 30 min

    Salt right before cooking if you're marinating for more than an hour.

  2. Cut the peppers and red onions into squares and thread the skewers, alternating meat and vegetables.

    Soak wooden skewers in water for 20 minutes so they don't char.

  3. Cook the chopped onion in the remaining oil, add the rice and let it turn translucent, then pour in twice its volume of salted water. 3 min

    The rice should turn translucent before adding water, that's the secret to a good pilaf.

  4. Cover the rice and let it cook over very low heat without lifting the lid, then turn off the heat and let it steam. 15 min

    Place a kitchen towel under the lid, it absorbs the steam and keeps the rice light.

  5. Grill the skewers in a grill pan or in the oven, turning them, and serve with the rice. 12 min

    Don't overcook them, the beef stays more tender when still pink in the center.

Our tips to get it right

  • Cut the beef cubes to an even size, around 3 cm, so they all cook at the same rate on the skewer.
  • If you're using metal skewers, pick the flat ones rather than round, the meat and vegetables spin around less while cooking.
  • Let the skewers rest for two minutes off the heat before serving, this helps the juices settle back into the meat.

The variations

  • Swap the beef for cubed chicken, the marinade works just as well and the cooking time will be a bit shorter.
  • For a vegetarian version, use cubes of halloumi or firm tofu instead of meat, keeping the same marinade.
  • For kids or a quicker meal, skip the skewers and cook the meat and vegetables straight in a pan, served alongside the rice.

What to serve it with

  • A garlicky yogurt sauce
  • A fresh tomato salad
  • Cold lemon water

Storage

The skewers and rice keep for 2 to 3 days in the fridge in a sealed container, ideally stored separately. The rice pilaf freezes well for up to a month. Reheat the beef in a pan so it doesn't dry out, and the rice in a saucepan with a splash of water.

Questions about this dish

What cut of beef works best for skewers?

Ask your butcher for skewer beef, often cut from rump or flank steak. These cuts are tender enough to stay juicy after a quick sear.

Can you prepare the skewers ahead of time?

Yes, you can assemble the skewers and let them marinate in the fridge for several hours ahead, covered. Take them out 15 minutes before cooking so they aren't too cold.

Can this rice pilaf method be used for other dishes?

Yes, this cooking method works well alongside many grilled meats or vegetables. The key is toasting the rice until translucent before adding the water, so it stays light.

Can the skewers be cooked in the oven instead of a pan?

Yes, place them on the top rack under high heat and flip halfway through. Count about the same time as pan grilling, roughly 12 minutes.

How long does it take to make grilled beef skewers with rice pilaf?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in grilled beef skewers with rice pilaf?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does grilled beef skewers with rice pilaf cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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