Kabab Koobideh (Spiced Lamb and Beef Kebabs with Saffron Rice)
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Ingredients
- 300 g lamb mince
- 300 g beef mince
- 1 onion, grated
- 300 g basmati rice
- 0.125 tsp saffron threads
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 4 tomatoes
Nutrition (per serving)
- Calories
- 701 kcal
- Protein
- 35.2 g
- Carbohydrate
- 64.9 g
- of which sugars
- 4.8 g
- Fat
- 33.2 g
- of which saturates
- 12.1 g
- Fibre
- 3 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 2 tablespoons of hot water. Rinse the basmati rice and cook in plenty of boiling salted water for 10-12 minutes until tender, then drain and stir through the saffron water.
- 2
Mix the lamb mince and beef mince with the grated onion and turmeric, season well, then knead the mixture firmly with your hands for 2-3 minutes until smooth and sticky.
- 3
Divide into 8 portions and mould each firmly around a flat metal skewer into a long, flattened sausage shape, pressing out any air pockets.
- 4
Heat a griddle pan or barbecue to high and cook the kebabs for 10-12 minutes, turning every few minutes, until charred in places and cooked through with no pink remaining.
- 5
Grill the tomatoes alongside for the last 6-8 minutes until softened and blistered.
- 6
Serve the kebabs and grilled tomatoes with the saffron rice.
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