Pistachio Lamb Kabab Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch.

In a small saucepan bring 1.75 cups water, 0.25 tsp salt and 1 tsp butter or olive oil to a boil.

Add the rinsed rice, stir once, reduce heat to low, cover and simmer for 15 minutes without lifting the lid.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool slightly.

Pulse the pistachios in a food processor 6–8 short pulses until coarsely chopped (you want some texture, not a paste).

Transfer to a bowl and stir in 1 tsp olive oil and 0.25 tsp salt. Set aside at room temperature.

Place 1 lb ground Australian lamb in a mixing bowl. Add 0.5 cup finely chopped onion, 2 tsp minced garlic, 0.25 cup chopped parsley, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sumac, 1 tsp salt, 0.5 tsp black pepper and 1 tbsp olive oil.

Mix gently but thoroughly with your hands or a spoon until just combined. Overmixing can make kababs dense.

Divide the mixture into 6 equal portions (for 6 skewers or patties). Shape each portion onto flat metal skewers or form into oblong patties about 4–5 inches long and 1 inch thick. If using wooden skewers, soak them 30 minutes first (not needed for metal).

If time allows, refrigerate shaped kababs for 20–30 minutes to help them hold together while grilling.

Preheat grill or grill pan to medium-high heat and brush with a little oil.

Brush the kababs lightly with olive oil. Place kababs on the hot grill and cook, turning every 3–4 minutes, until nicely charred and cooked through (internal temperature 145–160°F / 63–71°C depending on desired doneness), about 10–12 minutes total for medium. Remove and let rest 3 minutes.

While kababs cook, halve the tomatoes and cut the red onion into 1/2-inch thick rounds. Toss tomatoes and onion with 1 tbsp olive oil, 0.25 tsp salt and 0.25 tsp pepper.

Grill the tomato halves cut-side down and onion rounds until char marks form and vegetables are tender, 3–5 minutes per side. Remove from grill.

Warm the chatta pita bread on the grill for about 30–60 seconds per side until puffed and slightly charred.

Place a scoop of white rice on each plate.

Set 1 or 2 kababs next to the rice. Spoon the chopped pistachio mixture over the top of the kababs so it adheres to the warm meat.

Add grilled tomato halves and onion rounds alongside the kababs and rice.

Serve with warmed chatta pita bread, lemon wedges, a sprinkle of chopped parsley and optional yogurt or tzatziki on the side.

Enjoy hot. Leftover kabab and pistachio topping keep covered in refrigerator for up to 2 days.