Lamb Kebabs With Cardamom Rice From ‘Kitchen Repertoire’
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Frances Boswell and Dana Gallagher of Kitchen Repertoire share an easy menu to scratch that spring grilling itch, which includes a simple twist on rice that may change your grain game for good.
Photo: Dana Gallagher
Lamb Kebabs With Cardamom Rice
Serves 4 to 5
Amazing how five cardamom pods transform a simple rice dish into something magic. Each one of these recipes are delicious on their own. But you can put them all together for a fabulous summer meal.
For the rice:
2 tablespoons olive oil
1 onion, finely chopped
1 ½ cups mixed brown, white and black rice pilaf
5 cardamom pods
Flaky sea salt and freshly ground black pepper, to taste
Heat olive oil in a small saucepan with tight-fitting lid over medium heat. Add onion and cook, stirring, until onion is translucent and fragrant, about 5 minutes. Add rice, stir to coat kernels in oil and let toast slightly. Add cardamom pods and 3 cups of water. Bring water to a boil, reduce heat to low and let cook until water is absorbed and rice is both tender and flavorful. Adjust seasoning with salt and pepper.
For the yogurt sauce:
1 ¼ cup plain Greek Yogurt
3 tablespoons olive oil
1 cup fresh cilantro leaves and stems, roughly chopped
1 teaspoon sea salt, or more to taste
Combine all ingredients in a small bowl and mix well. Adjust seasoning with salt as needed. Refrigerate until ready to use.
For the grilled lamb kebabs:
1 tablespoon sweet paprika
2 teaspoons ground cumin
2 teaspoons ground oregano leaves, crumble to powder
2 teaspoons ground mint leaves, crumble to powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 ½ pounds trimmed lamb loin, cut into 1 inch cubes
olive oil
1 pinch cherry tomatoes
Several sprigs fresh cilantro, for serving
Combine spices, herbs, salt and pepper in a small bowl. Rinse lamb cubes and pat dry. Toss lamb in spice mixture until meat is well coated.
Heat grill to medium high. Thread lamb cubes onto skewers. Brush meat with olive oil and arrange skewers over hot grill. Grill for several minutes on each side until well charred and meat is cooked to desired temperature — about 5 minutes total for medium rare depending on the heat of grill.
Meanwhile place tomatoes on a sheet of foil. Drizzle with olive oil and season with salt and pepper. Make a makeshift bundle out of foil and place on grill. Grill until tomato skins start to burst and tomatoes are hot. Serve kebabs with rice, yogurt sauce, grilled tomatoes and a sprinkling of fresh cilantro.
More reasons to fire up the barbecue this summer:
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Love steak? Pros share their favorite cuts
What’s your go-to grill meal? Tell us below!
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