Marinated Meat with Kabsa Rice
A flavour-packed meat and rice plate with a special tangy marinade.
This dish pairs marinated, grilled meat with golden edges against a bed of basmati rice fragrant with kabsa spices. A marinade of grape juice, lemon, and mustard gives the meat depth and keeps it juicy before it hits the heat. It comes together as a complete plate, at home on a festive table or an ordinary weeknight.
How to Prepare
Mix all the marinade ingredients and coat the meat well, then leave to marinate.
Grill or sear the marinated meat until cooked through and golden.
For the rice, saute the onion and garlic, then add the kabsa spices and tomato sauce.
Add the soaked basmati rice, salt and broth and cook until the rice is fluffy.
Plate the rice and top with the marinated meat to serve.
Made it? Rate this recipe
Marinate the meat for a few hours for deeper flavour and use broth instead of water for richer rice.
Ingredient Swaps
Swap the white grape juice for pomegranate juice or a light broth for a different marinade note.
No ready kabsa spice mix? Blend cardamom, cinnamon, cumin, and black pepper.
Lamb or chicken works in place of beef, adjusting the grilling time to suit.
Common Questions
How long should I marinate the meat?
The longer the better; an hour is enough and overnight is ideal.
Why soak the rice before cooking?
Soaking gives you long, separate basmati grains once cooked.
Should I grill over charcoal or in a pan?
Either works; what matters is high heat to sear the edges while keeping the inside tender.
What should I serve it with?
A fresh salad, yogurt, or a spicy tomato sauce.
How do I keep the rice fluffy?
Use hot broth and let the rice rest covered after cooking.
More from the Kitchen
The Best Chicken Kabsa with Broth
Chicken simmered with onion, lemon and whole spices, rice cooked in its broth, and the pieces glazed with pepper paste before browning.
Read Recipe
Meat Kabsa
How to make Meat Kabsa: Tender meat simmered with whole spices, then basmati rice cooked in the rich, fragrant broth.
Read Recipe
Stuffed Cabbage Rolls (Malfouf)
How to make Stuffed Cabbage Rolls (Malfouf): Tender cabbage leaves rolled around spiced rice and minced meat, finished with a garlic, mint and lemon sizzle.
Read Recipe
Chicken Kabsa
How to make Chicken Kabsa: A classic chicken kabsa — spiced chicken and tomato simmered, then basmati rice cooked in the flavourful broth.
Read Recipe
Fish Sayadieh
How to make Fish Sayadieh: Classic fish sayadieh — spiced hamour served over fragrant rice cooked in seafood stock with caramelised onion.
Read Recipe
Pasta Kabsa with Chicken
How to make Pasta Kabsa with Chicken: Pasta simmered in spiced chicken broth until it drinks it all up, served under golden browned chicken.
Read Recipe