Middle Eastern · Dinner
Saffron Rice Lamb Kebab Platter
Lamb Kebab Quzi-Style Platter
Gulf-style lamb kebabs marinated with baharat and dried lime, grilled over high heat and served on saffron rice with crisp onion, almonds, and a yogurt-mint sauce.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
680Calories
42gProtein
32gFat
52gCarbs
3gSugar
2gFiber
750mgSodium
110mgChol
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Instructions
1
Prep
Soak four wooden skewers in cold water 10 minutes. Cut 440g lamb into 3cm cubes. Whisk 60g yogurt, 4 grated garlic cloves, 10g ginger, baharat, turmeric, dried lime powder, 20ml olive oil, and salt; coat lamb and rest 10 minutes. Rinse 140g basmati rice until water runs clear. Soak saffron pinch in 10ml warm water 5 minutes. Thinly slice 80g onion. Whisk 120g yogurt with 10g mint, 2 grated garlic cloves, lemon juice, and salt; chill. Toast 20g almonds and chop 10g parsley.
2
Toast
Heat ghee in a small saucepan over medium 30 seconds. Add rinsed rice and 0.5 tsp salt, toast 1 minute until fragrant.
3
Simmer
Pour 300ml hot water and saffron with soaking water into rice. Bring to a simmer, cover tightly, reduce to lowest heat, cook 14 minutes until liquid is absorbed and rice is tender.
4
Fry
Heat 40ml neutral oil in a small pan over medium. Add sliced onion, fry 6 to 7 minutes, stirring occasionally, until evenly deep golden. Lift to paper towel to crisp.
5
Grill
Heat a grill pan over medium-high 3 minutes. Thread marinated lamb onto soaked skewers with small gaps between cubes. Grill 9 to 11 minutes, turning every 2 minutes, until deeply charred outside and blushing pink inside. Rest off heat 3 minutes.
6
Rest and plate
Fluff saffron rice with a fork. Divide rice between two plates, slide lamb off skewers onto rice, scatter crisp onion, almonds, and parsley over top. Serve yogurt-mint sauce and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb leg
- 60g (2.1 oz) full-fat plain yogurt
- 4 garlic cloves
- 10g (2 tsp) ginger
- 2 tsp baharat spice mix
- 1 tsp ground turmeric
- 1 tsp dried lime powder
- 20ml (1.3 tbsp) extra-virgin olive oil
- 1 tsp fine sea salt
- 140g (4.9 oz) basmati rice
- 1 pinch saffron threads
- 300ml (1 1/4 cup) hot water
- 20g (0.7 oz) ghee
- 80g (2.8 oz) yellow onion
- 40ml (2.7 tbsp) neutral oil
- 120g (4.2 oz) full-fat plain yogurt
- 10g (small handful) fresh mint
- 2 garlic cloves
- 2 tsp lemon juice
- 20g (0.7 oz) flaked almonds
- 10g (small handful) flat-leaf parsley
- 2 lemon wedges