“Why My Dinner Tried to Run Away (and Other Tales From Making Kabobs)” 

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Hey friends! If you’ve ever wondered what happens when your food has more personality than you do, then buckle up — because my dinner and I had a moment.

So I recently decided to make these steak and veggie kababs with Persian rice (yes, fancy name, but trust me — it’s worth it) that looked like they might just jump off the skewers and run out the door. 

First of all, these kababs were marinated like they were going to a five-star gala — garlic, Dijon mustard, maybe a tiny drop of my dignity for good measure — all cozying up together to become the juiciest, most charismatic kabobs in town. They basically begged to be grilled.

Meanwhile, the Persian rice was sitting there like a regal throne of carbs. Classic Persian rice isn’t just rice — oh no — it’s fluffy, it’s regal, it knows it’s the main attraction. And when you fluff it properly? It’s basically a cloud with goals. 

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Let’s talk about the veggies:
Carrot: sweet and optimistic.
Bell pepper: spicy with a dramatic flair.
Onion: the one that makes you cry (with joy and maybe a little chopping regret).

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Now here’s the awkward part… the kababs started flirting with the grill.  I caught them making eyes with the char marks like it was a reality TV dating show. I mean, I was just there like “Hey guys, behave… I’m just trying to eat you.” 

 

Halfway through grilling, I gave the rice a pep talk. “Be patient,” I said. “You’re the calm to their sizzle.” And would you believe it? It worked — the rice stayed perfectly fluffy with an ego barely bruised.

When it came time to plate everything up… well… let’s just say my taste buds sent me a thank-you card. The steak? Tender. The veggies? Proud. The rice? Royal. And me? I was full and weirdly proud that dinner didn’t try to run out of the kitchen. 

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Final Thoughts:
If your food ever starts acting like it’s got more personality than your Monday morning coffee, just roll with it. Great food isn’t just delicious — it tells a story. 

Would you make these kababs with rice next time? Drop a comment and let me know if your food has ever tried to steal the spotlight (or escape the grill) like mine did! 

Here’s the link:
👉 https://youtu.be/5AxGwXrxfw4

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Ribeye Steak Kabobs (Oven-Baked)

Serves: 4-6
Total Time: ~60 minutes (including marinating)

Ingredients

• 1.5–2 pounds ribeye steak, trimmed and cut into 1- to 1½-inch cubes

• 2 tbsp extra-virgin olive oil

• 1 tbsp Dijon mustard

• 3–4 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp sumac (for a slight lemony note — optional)

• ½ tsp kosher salt (adjust to taste)

• ¼ tsp black pepper

• 1 red bell pepper, cut into bite-sized pieces

• 1 yellow bell pepper, cut into bite-sized pieces

• 3–4 large shallots, peeled and halved

• Optional: cherry tomatoes, mushrooms, or zucchini for extra veggies

Instructions

1. Marinate the Steak:
   In a large bowl, whisk together olive oil, Dijon mustard, garlic, oregano, sumac, salt, and pepper. Add the cubed ribeye and toss until well-coated.
   Tip: Let marinate 30 minutes to 2 hours in the fridge for the best flavor.

2. Prep Oven:
   Preheat oven to 425°F (220°C). Line a large baking sheet with foil.

3. Thread Kabobs:
   Alternate pieces of ribeye, bell peppers, and shallots on metal skewers (wooden will work if soaked first).

4. Bake:
   Spread skewers on the sheet (don’t crowd). Bake 12–15 minutes for medium-rare to medium (cook longer if you prefer your steak more done), flipping halfway. Steak cooks faster than chicken — aim for 125–130°F (52–54°C) internal for medium-rare, or 135°F (57°C) for medium.

5. Optional Broil:
   To get a slight char like on the grill, switch the oven to broil high and broil 1–2 minutes, watching closely so nothing burns.

6. Rest & Serve:
   Let the kabobs rest 5 minutes before serving with the rice.

Persian-Style Tomato Rice (Dami Gojeh-Farangi Inspired)

This aromatic rice pairs beautifully with steak and brings a subtle tang from tomatoes.

Ingredients

• 2 cups basmati rice

• 3 tbsp butter or oil

• 1 medium onion, finely chopped

• 3–4 cloves garlic, minced

• 2 cups fresh tomatoes, finely diced (or 1 can diced tomatoes, drained)

• 1 tsp turmeric

• ½ tsp ground cumin

• Salt + black pepper, to taste

• Optional garnish: chopped parsley or dill

• (Optional) A touch of tomato paste or a squeeze of lemon for brightness

Instructions

1. Rinse the Rice:
   Rinse basmati under cold water until the water runs clear. Soak for 20–30 minutes, then drain.

2. Cook Aromatics:
   Heat butter/oil in a large pot over medium heat. Add onion and cook until soft, ~5 minutes. Add garlic and cook 1 minute.

3. Tomatoes & Spices:
   Stir in tomatoes, turmeric, cumin, salt, and pepper. Cook 5–7 minutes until tomatoes soften and meld with spices. If tomatoes are very juicy, cook a bit longer to reduce excess liquid.

4. Add Rice & Water:
   Add drained rice and gently toss to coat in the tomato mixture. Add about 3 cups of water (just enough to cook rice; ratio can vary a bit by rice brand). Stir gently.

5. Simmer & Steam:
   Bring to a boil. Then reduce the heat to low, cover tightly, and simmer 15–18 minutes until the water is absorbed.

6. Fluff & Serve:
   Turn off the heat and let rest covered 5 minutes. Fluff with a fork, garnish with herbs, and serve alongside your steak kabobs.

Serving Suggestions

• A cool yogurt-cucumber sauce or tzatziki complements the steak and rice nicely.

• Add a crisp green salad with lemon-olive oil dressing to balance the richness.

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​​​Happy cooking and stay quirky!