Monday, October 26, 2009

Lamb & Vegetable Kebab With Broccoli Lime Rice

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Kebab is traditionally a middle-eastern food but popular in Turkish,Central Asian, South Asian and some of the African cuisines, consisting of grilled or broiled meats threaded on skewers. For this recipe, I used the oven instead of a BBQ grill and substituted lamb and vegetables instead of beef and served it on a bed of Broccoli Lime Rice.

For the Kebab:
  • Boneless Lamb - 1/2 pound, cut into 1 inch cubes
  • Yellow squash - 1,small, cut into 11/2 inch thick discs
  • Green Squash - 1, small, cut into 1 1/2 inch thick discs
  • Button Mushrooms - 18-20 #s, small, cleaned
  • Red Onion - 1, small, cut into big chunks
  • Green Pepper - 1, cut into big chunks
  • Wooden Skewers - 6
  • Garlic - 3 cloves, grated
  • Ginger - 1 inch, grated
  • Mint - 3 stalks, stalk removed and diced (optional)
  • Lime - 1, juiced
  • Black Pepper - 1 tsp or more, cracked
  • Turmeric Powder - 1/4 tsp
  • Tikka Seekh Kabab BBQ Mix - 1 - 11/2 tbsp ( I used "Shan" Brand from Indian Store)
  • Salt - A dash , for taste
  • Olive Oil - 4 tbsp (2tbsp for marination and 2 tbsp for basting)
For the Rice:
  • Short grained rice - 1 cup
  • Lime - 2, juiced
  • Onion - 1, small, diced
  • Broccoli - 1, small head, cleaned and cut
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1/2 tsp
  • Split Black Gram - 1 tsp
  • Olive oil - 1tbsp
  • Cilantro - For Garnish
  • In a glass bowl, mix the ginger, garlic, lime juice, mint, salt, pepper, turmeric powder, BBQ mix, 2 tbsp oil.
  • Check for taste and throw in the vegetable and lamb.
  • Marinate for at least 2 hours(overnight marination is preferred).
  • Soak the wooden skewers in water for 30minutes - 1 hour to avoid burning in the oven.
  • Cook the rice as per package directions and cool.
  • In a deep saute pan, heat oil, add the mustard seeds and black gram. Once the seeds begin to splutter, add the onions and brown it.
  • Add the rice and give a gentle mix.
  • In a cup, mix the juice of a Lime with turmeric powder and salt. Pour that into the pan and mix gently for a minute. Switch off the stove. Garnish with chopped Cilantro.
  • Preheat the oven to 475 degrees F.
  • Line a 11inch X 9 inch pan with aluminum foil.
  • String the vegetable and lamb alternatively with little space in-between and baste them with oil.
  • Sit the skewers on the rim of the pan so that the juice and fat is collected in the pan.
  • Place the pan on the lower grill of the oven for 25-30minutes. Baste with oil once or twice during this time.
  • Remove from the  oven when the tips of the lamb begins to get charred. 
  • Serve on a bed of Lime Rice.
Makes 2 Servings.

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1 comment:

  1. that's a lovely marriage, I mean combination of the grilled mutton kebabs and lemon rice.


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