Lamb Kabob with lime curry rice

Lamb Kabob with lime curry rice

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Tzatziki Sauce:

  • 1

    Large Cucumber (about 1½ Cups of Chopped Cucumber)

  • cups Yogurt*

  • ½

    cup Chopped Fresh Mint Leaves

  • 2

    Tbsp Extra-virgin Olive Oil

  • 2

    cloves Garlic, finely chopped

  • Kosher Salt, to taste

  • The Kabobs:

  • 1

    lb Lean Ground Lamb

  • ½

    cup Yellow Onion, finely chopped

  • ¼

    cup Fresh Mint, chopped

  • 1

    tsp Minced Garlic

  • 1

    tsp Ground Cumin

  • 1

    tsp Paprika

  • Coarse Kosher or Sea Salt, to taste

  • Freshly Ground Black Pepper, to taste

  • 8

    Skewers, 6 to 8"es long (if bamboo or wooden, soak in water for 1 hour to prevent burning

  • Rice

  • 1

    C Jasmine Rice

  • 2

    C Broth (I used pork)

  • ½

    tsp Curry Powder

  • ½

    tsp Soy Sauce

  • 1

    Lime, zested and cut in half

Directions

Tzatziki sauce: Trim the ends off the cucumber and with a vegetable peeler remove and discard the skin. Cut the cucumber lengthwise in half; scoop out seeds. Finely chop the cucumber and transfer it to a medium bowl. Stir in the yogurt, mint, oil, and garlic, and season with salt. Cover the sauce with plastic wrap and refrigerate until ready to use create the kabob: Mix all ingredients in a medium sized bowl until completely blended. Divide the mixture into 8 equal portions (about ¼ cup each) and, with hands, form each portion into a long sausage-like shape, about 1-inch thick, around each skewer. cook the kabobs: Either place skewers on a broiler pan and cook under the heat for 8 to 10 minutes (turning once after first 4 or 5 minutes) or place the skewers on the grate of a preheated grill and grill for about the same period, until the kabobs are nicely browned. Rice In a medium sized sauce pot, heat the broth until it starts to simmer. Add in the curry powder and soy sauce along with the rice. Stir and cover reducing heat so that the mixture stays at a simmer. Cook until the rice is done, about 7 minutes or so. Turn off heat, add in the the juice of half the lime along with the zest. Stir, cover and let sit for about 2 minutes.


Nutrition

Facebook Conversations