Turkish-Style Lamb Kebabs with Rice Pilaf
By: Lindy Zolnierczak
Kebabs and rice are staple dishes in Turkey, but what sets a Turkish pilaf
apart is the use of risoni pasta cooked with the rice. Yoghurt is added to the
lamb to help tenderise the meat so that once cooked, the meat melts in the
mouth. Finished with gentle, aromatic spices, this dish imparts a world of flavour.
Ingredients
- 500g lamb, cut into cubes
- 2⁄3 cup Greek yoghurt
- Juice 1⁄2 lemon
- 3 cloves garlic, crushed
- 1 tsp cumin
- 1 tsp ground coriander
- 1⁄2 tsp allspice
- 1⁄4 tsp cinnamon
- 1⁄2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 2 red onions, quartered
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic
- 2 cups jasmine rice, washed
- 3 tbsp risoni
- 2 tbsp currants
- 3 tbsp pine nuts
- 3 1⁄2 cups water
- 1 1⁄2 tsp concentrated vegetable stock
- 2 tbsp chopped parsley
- Juice 1⁄2 lemon
- 1 clove garlic, crushed
- Olive oil, for drizzling
Method
- Preheat oven to 180°C.
- In a bowl, combine the lamb, yoghurt, lemon juice, garlic, spices and seasoning.
Mix thoroughly and refrigerate for minimum 2 hrs or overnight. - For the pilaf, melt butter in a heavy-based pan. Add the onion and garlic and cook
until softened. Stir in the rice, risoni, currants and pine nuts and cook for 3 mins. - Add the water and stock and bring to a simmer. Cover with a lid and bake in the
oven for 30 mins. Remove from oven but keep the lid on for a further 10 mins while
preparing the kebabs. - Thread lamb and red onion pieces alternately onto skewers.
- Heat a non-stick griddle or pan to medium-high heat. Cook kebabs for 5-7 mins,
turning to brown each side. - Uncover the pilaf, add parsley (save some for garnish) and use a fork to fluff the rice
before serving. - To make the dressing, mix the yoghurt, lemon juice and garlic in a bowl. Season
with salt and pepper then drizzle with olive oil.