Saffron Rice Lamb Kebab Platter — Lamb Kebab Quzi-Style Platter
Gulf-style lamb kebabs marinated with baharat and dried lime, grilled over high heat and served on saffron rice with crisp onion, almonds, and a yogurt-mint sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak four wooden skewers in cold water 10 minutes. Cut 440g lamb into 3cm cubes. Whisk 60g yogurt, 4 grated garlic cloves, 10g ginger, 2 tsp baharat, 1 tsp turmeric, 1 tsp dried lime powder, 20ml olive oil, and 1 tsp salt; coat lamb and rest 10 minutes. Rinse 140g basmati rice until water runs clear. Soak saffron pinch in 10ml warm water 5 minutes. Thinly slice 80g onion. Whisk 120g yogurt with 10g mint, 2 grated garlic cloves, 2 tsp lemon juice, and salt to taste; chill. Toast 20g almonds and chop 10g parsley.
Toast
Heat ghee in a small saucepan over medium 30 seconds. Add rinsed rice and 0.5 tsp salt, toast 1 minute until fragrant.
Simmer
Pour 300ml hot water and saffron with soaking water into rice. Bring to a simmer, cover tightly, reduce to lowest heat, cook 14 minutes until liquid is absorbed and rice is tender.
Fry
Heat 40ml neutral oil in a small pan over medium. Add sliced onion, fry 6 to 7 minutes, stirring occasionally, until evenly deep golden. Lift to paper towel to crisp.
Grill
Heat a grill pan over medium-high 3 minutes. Thread marinated lamb onto soaked skewers with small gaps between cubes. Grill 10 to 12 minutes, turning every 2 minutes, until deeply charred outside and blushing pink inside. Rest off heat 3 minutes.
Rest and plate
Fluff saffron rice with a fork. Divide rice between two plates, slide lamb off skewers onto rice, scatter crisp onion, almonds, and parsley over top. Serve yogurt-mint sauce and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.