This is a weeknight meal that really came together so quickly!
Since I've been WFH, I'm able to quickly marinate things in the morning before starting work and if I get time mid-day (IF I don't have a lunch meeting!) I try to prep/pull together the rest. I've found if I do this, I can make time to do other things after work (i.e. short nap. Mama needs that to put up with two boys!)
This meal was SO good, if I do say so myself - AND my boys loved it! I gave the kabab in a hamburger bun to my toddler to make for easier eating and he gobbled it all up!
The garlic dip was from Trader Joe's - #iykyk - LOVE that dip!
I've listed the recipe for the kababs below. The halal guys inspired rice recipe was from @tableofspice and can be found here (adapted with a few extra spices!). I love all of her recipes so do check out her page!
Kabab Marinade:
16 oz ground lamb
1/2 medium sized white onion
1/3 cup chopped mint leaves
1/2 tsp garam masala, coriander powder, red chilly powder, sumac and za'atar
1 tbsp Shaan Tikka Masala (or any other brand lamb masala)
1 tbsp Tandoori Masala (I use Kisna)
2 tbsp oil
2 tbsp oil for pan frying
Steps to make Kabab:
Put all ingredients in a bowl and mix. Marinate for 2+ hours, covered, in the fridge
Once ready to cook, grease hands. Take out a chunk of the meat and create a kabab shape, working to roll between your hands. Keep each kabab aside.
In a flat pan/griddle, add oil.
Once pan is heated, place each kabab roll and let it cook approximately 3-4 minutes on each side (top/bottom/each side) until it is cooked through and charred on all sides. Do not continuously flip, so as to retain the moisture in the kabab.
Rice:
2.5 cups chicken/ veggie stock
1.5 cup basmati rice
2 tbsp butter
1 tsp red chilly powder, turmeric, cumin powder, garam masala
Salt to taste
Topped with pomegranate
Steps to make rice:
Over medium flame, add butter to a dutch oven or any medium sized non stick pot that has a lid
Once butter melts, add spices and sautee for 2 minutes
Add rice and cook for about 4 minutes, stirring constantly, allowing rice to roast
Add in chicken broth and stir. Close lid and cook for approximately 15 minutes.
Once cooked, top with pomegranate before serving
