Mouthwatering Turkish Delight: Aromatic Lamb Kebabs & Creamy Rice Pilaf

Allergens

Dairy (Yogurt), Nuts (Almonds)

Ingredients

• 1 lb ground lamb
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups basmati rice, rinsed
• 4 cups chicken broth or water
• 2 tbsp butter
• 1/2 cup yogurt
• 1/4 cup almonds, chopped
• 1/4 cup raisins

Instructions

1. In a large bowl, mix together the ground lamb, onion, garlic, parsley, tomato paste, cumin, paprika, salt, and black pepper until well combined.
2. Form the mixture into kebab shapes and set aside.
3. In a medium saucepan, combine the rinsed basmati rice, chicken broth or water, and butter. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, or until the rice is tender and has absorbed all of the liquid.
4. Preheat a grill or grill pan over medium high heat. Grill the kebabs for about 3 4 minutes per side, or until cooked through and slightly charred.
5. In a small bowl, mix together the yogurt and almonds. Serve alongside the rice and kebabs.

Chef’s Insight

The key to tender, flavorful lamb kebabs is marinating the meat for at least 30 minutes before grilling.

Notes

Serve with a refreshing cucumber yogurt salad for added freshness.