Serves: 6

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1 1/2-inch cubes
• 1 cup plain Greek yogurt
• 1 1/2 tablespoons The Spice Way Kebab Seasoning
• 2 garlic cloves, finely grated
• 1 tablespoon grated fresh ginger
• 1 tablespoon lemon juice
• 2 tablespoons neutral oil
• 1 1/2 teaspoons kosher salt

For the Rice

• 1 1/2 cups basmati rice
• 2 1/4 cups water or light broth
• Pinch of saffron, soaked in 2 tablespoons warm water
• 1 tablespoon butter
• 1 teaspoon kosher salt

For Serving

• 1 red onion, cut into petals
• 2 tomatoes, quartered
• 1 cup diced cucumber
• 2 tablespoons chopped mint
• 1 tablespoon lemon juice
• Pinch of salt

Preparation

1. In a bowl, whisk together the yogurt, Kebab Seasoning, garlic, ginger, lemon juice, oil, and salt. Add the lamb and coat well. Refrigerate for at least 4 hours and up to overnight.
2. Rinse the basmati rice until the water runs mostly clear. Combine with the water or broth, saffron and its soaking liquid, butter, and salt. Cook until tender. Keep covered.
3. Toss the cucumber with mint, lemon juice, and a pinch of salt.
4. Thread the lamb onto skewers, adding onion petals and tomato pieces if you like.
5. Grill over high heat until the lamb is browned outside and still juicy inside, about 8 to 10 minutes total, turning as needed.
6. Serve the lamb over the saffron rice with the cucumber-mint salad alongside.

Plating Note

Spoon the saffron rice onto a wide platter first, then lay the skewers across the top so the juices fall into the rice.

Note

This final recipe deliberately moves into the boti lane: yogurt marinade, longer marination, and skewered lamb cooked over strong heat.