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Persian-style kebabs with rice and lentil pilaf
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Transform lamb mince into a flavorful Middle Eastern inspired meal for everyone to enjoy.
Ingredients:
  • 3 brown onions
  • 500g lamb mince
  • 82.50 ml chopped fresh flat-leaf parsley leaves
  • 20.00 ml sumac
  • 3 garlic cloves, crushed
  • 10g butter
  • 9.20 gm olive oil
  • 200.00 gm Basmati rice
  • 637.50 gm chicken style liquid stock
  • 400g can lentils, drained, rinsed (see notes)
  • Light olive oil cooking spray
  • 2 roma tomatoes, halved
Instructions:
  • Grate 1 onion and place in a large bowl. Combine with mince, parsley, sumac, and 2/3 of the garlic. Season generously with salt and pepper. Mix thoroughly. Divide into 8 portions. Shape 1 portion into a 12cm long sausage around a bamboo skewer. Repeat with remaining portions. Chill for 20 minutes or up to overnight.
  • Halve and slice the rest of the onions. Heat butter and oil in a medium saucepan over medium heat. Add the onions and cook, stirring frequently, for 15 minutes until they are caramelized. Transfer the onions to a heatproof bowl.
  • Pour the rice into the pan and stir gently to coat it evenly. Next, pour in the stock and bring it to a boil. Cover the pan and let it cook for 15 minutes or until the rice is just tender. Stir in the lentils and onion. Remove from the heat and let it stand, covered, for 5 minutes. Finally, season with salt and pepper to taste.
  • Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the kebabs in batches, turning occasionally, for about 8 minutes or until they are fully cooked. Then transfer them to a plate and cover to keep warm. In the same pan, cook the tomato slices for about 1 minute on each side until softened. Remove from the pan, roughly chop, and serve the kebabs with pilaf, topped with the tomato.

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