Lamb Kebabs Easy Recipe (With Fragrant Jasmin Rice)
You've tried our lamb biryani recipe and our chicken shawarma recipe, but you're still looking for inspiration for dinner tonight. We've got your back! It's time for our next part in our easy recipes series, where we try to deliver you great tasting, halal food ideas at affordable prices.
In this recipe we'll be making succulent and aromatic lamb kofte kebabs and light jasmin rice to give you a clean source of carbohydrate.
How to make the lamb kebabs 🍗
Here are the ingredients you'll need and how much it'll roughly cost:
- Minced lamb: 500g (£4.00)
- Onion: 1 (£0.15)
- Garlic: 2 cloves (£0.10)
- Fresh parsley: 1 bunch (£0.70)
- Ground cumin: 1 tsp (£0.10)
- Ground coriander: 1 tsp (£0.10)
- Salt and pepper (£0.10)
- Wooden skewers (£0.75)
And the instructions for how to combine all the above into juicy kofte kebabs:
- Soak the wooden skewers in water for about 20-30 minutes. This makes sure they don't burn under the grill when you cook the lamb
- In a large bowl, combine the minced lamb, finely chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, salt, and pepper.
- Mix everything together until well combined. Divide the mixture into even portions and shape each portion around the end of a skewer, forming a sausage-like shape.
- Grill the kebabs over medium heat, turning occasionally, until they are cooked to your liking (this should take about 10-15 minutes).
How to make the jasmin rice 🍚
The ingredients you'll need to make this simple jasmin rice:
- Jasmine rice: 500g (£1.50)
- Salt: 1 tsp (£0.10)
- Water
Simple instructions to make fluffy rice that doesn't stick together:
-
Rinse the rice under cold water until the water runs clear to remove any excess starch.
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In a saucepan, combine the rinsed rice, water, and salt. The water level should be about 1 inch above the rice (you can also measure this by placing your finger in and seeing if the water comes up to the first knuckle)
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Bring the water to a boil, then reduce the heat to low, cover the pan, and let it steam for 15-20 minutes, or until the rice grains are separated. When serving use a fork to fluff up the rice
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