Spicy Kebabs with Wholegrain Rice
Fresh and spicy kebabs that goes perfectly with nutty and wholesome Wholegrain Basmati rice and salad. Courtesy of Ayesha Razak.
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- For the rice:
- 1 cup Tilda wholegrain brown basmati rice
- 1 tbsp olive oil
- 1 tsp ginger & garlic paste
- 2 small spring onions, finely chopped
- 1/2 red pepper, chopped
- 1 tbsp chopped coriander
- 1 tsp lemon zest
- 1 tsp salt
- 300ml water
- For the Kebabs:
- 250g lamb mince
- 1/2 tsp salt
- 1/2 onion, chopped
- 1 tsp crushed green chillies
- 1 tsp ginger & garlic paste
- 1/2 tbsp chopped coriander
- 1 tbsp coriander and cumin powder
- 1 tbsp breadcrumbs
- 1 tsp olive oil
Method
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For the rice, heat up the oil and ginger & garlic paste in a pot over a medium heat for a couple of mins
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Next, add the spring onions, pepper, coriander and lemon zest. Stir until softened.
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Add in the rice, salt and boiling water.
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Cook according to packet instructions.
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For the kebabs, simply mix all the ingredients together, mould the kebabs and cook on medium to high heat for 5 mins on each side. Brush a little oil on the pan to prevent the kebabs from sticking.