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Jamaican kebabs with tropical rice recipe
Jamaican kebabs with tropical rice recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Transform classic kofta with a jerk twist, incorporating beef mince, grated carrot, and zucchini. Serve with Jamaican-style rice salad featuring nuts, currants, and pineapple, tossed in a quick 3-ingredient dressing. Pre-soak skewers for kebabs and chill for 1 hour 15 minutes before enjoying.
Ingredients:
  • 500g beef mince
  • 1 small zucchini, finely grated
  • 1 small carrot, finely grated
  • 1 green shallot, finely chopped
  • 40.00 ml chopped coriander, plus extra to serve
  • 10.00 gm jerk seasoning (or Cajun seasoning)
  • Plain natural yoghurt, to serve
  • 1 large vegetable stock cube, crumbled
  • 200g (1 cup) white long-grain rice
  • 120g (3/4 cup) frozen peas
  • 50g (1/3 cup) slivered almonds, toasted
  • 80g (1/2 cup) dried currants
  • 2 avocados, chopped
  • ½ small pineapple, peeled, quartered lengthways, cut into small wedges
  • 1 Lebanese cucumber, seeded, sliced
  • 60ml (1/4 cup) cider vinegar
  • 36.40 gm extra virgin olive oil
  • 5.90 gm wholegrain mustard
Instructions:
  • Begin by bringing 500ml (2 cups) water to a boil in a saucepan over high heat. Stir in the stock cube and rice, cover tightly with a lid, and lower the heat. Let it simmer for 12-14 minutes until the liquid is absorbed and the rice is tender. Quickly add peas on top of the rice, cover the pan, and let it sit for 10 minutes to warm the peas through. Transfer the rice and peas to a bowl, mix them together, then refrigerate for 30 minutes until cold.
  • Combine the beef, zucchini, carrot, shallot, coriander, and seasoning in a bowl. Season with salt and pepper, then mix thoroughly with clean hands. Shape heaped tablespoons of mixture into flat ovals and thread onto skewers. Refrigerate for 30 minutes before cooking.
  • Preheat a sizzling barbecue grill until perfectly hot. Grill skewers for 5 minutes on each side until beautifully browned and fully cooked. Place the skewers on a tray, cover loosely with foil, and let them rest for 5 minutes before serving.
  • Add almonds, currants, avocado, pineapple, and cucumber to the rice mixture. Toss to combine. In a separate jug, whisk together vinegar, oil, and mustard until combined. Season with salt and pepper. Drizzle the dressing over the rice mixture and toss until evenly coated.
  • Present the skewers alongside a side of flavorful tropical rice, a dollop of creamy yogurt, and a sprinkle of fresh coriander for a complete and satisfying meal.

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