Sultani Kebab Set Menu Recipe

Prepare saffron

Place saffron threads in a small bowl with 2 tbs hot water, stir and let bloom while preparing other ingredients (5–10 minutes).

Marinate cubed lamb

In a large bowl combine 1 cup yogurt, 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp black pepper and 2 tsp kosher salt. Stir in the saffron with its liquid. Add the 1 kg cubed lamb and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight to tenderize.

Make kofta mix

In a separate bowl combine 250 g ground lamb, 1 beaten egg, 0.5 cup finely chopped onion, 0.25 cup chopped parsley, 1 tsp salt (reduce if preferred), 0.5 tsp black pepper and 1 minced garlic clove. Mix gently until uniform but do not overwork. Cover and chill for 30 minutes to firm up.

Assemble skewers

Preheat grill or broiler to medium-high (around 425°F/220°C). Thread marinated lamb cubes onto skewers leaving small gaps for even cooking. Form kofta: take portions (about 75–90 g) of the ground lamb mixture and shape around skewers into long sausage shapes or small patties, pressing firmly so they hold. Alternate meat and kofta skewers on the grill rack or skewer set.

Grill kebabs

Oil grill grates or brush skewers lightly with oil. Grill over direct medium-high heat 8–10 minutes, turning every 2–3 minutes until cubes have a good char and reach 60–65°C (140–150°F) for medium. Kofta should be cooked through to 70°C (160°F) and charred at edges, about 10–12 minutes, turning frequently to avoid burning. Rest skewers for 5 minutes before serving.

Rinse 2 cups basmati rice under cool water until water runs clear to remove excess starch. Drain for 10 minutes.

In a medium saucepan heat 1 tbs vegetable oil and 2 tbs butter over medium heat. Add 0.5 cup finely chopped onion and sauté until translucent, about 4 minutes. Add 4 cardamom pods and 1 cinnamon stick and stir for 30 seconds to bloom spices.

Add drained rice and stir to coat grains with fat for 1–2 minutes. Pour in 2.5 cups water and add 1 tsp salt. Bring to a gentle boil uncovered, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let sit covered for 8 minutes. Fluff with fork, stir in 1 tbs butter, fold in 0.25 cup toasted slivered almonds and 0.25 cup golden raisins (if using). Keep covered until ready to serve.

Preheat grill or grill pan to medium-high. Brush eggplant slices, red pepper quarters, zucchini halves and tomato halves with 4 tsp olive oil and season with 1 tsp sea salt and 0.5 tsp black pepper.

Grill vegetables: eggplant and zucchini 3–4 minutes per side until tender and marked; red peppers 6–8 minutes turning to blister all sides; tomatoes 2–3 minutes cut-side down to soften. Remove and sprinkle vegetables with 1 tsp sumac for a lemony finish.

Tahini sauce

Whisk together 0.5 cup tahini, 2 tsp lemon juice, 2 tbs water and a pinch of salt until smooth. If too thick, add water 1 tsp at a time to reach a pourable consistency. Taste and adjust salt or lemon.

Yogurt-mint sauce

Combine 0.5 cup plain yogurt with 1 crushed garlic clove, 1 tbs chopped mint and a pinch of salt. Stir until smooth and refrigerate until serving.

Arrange 0.5 cup pickled cucumbers or achar on the side for acidity and crunch.

On each plate (serves 4): mound 0.5 cup cooked rice (approx. 1/2 of the rice portion per person), place two skewers (one lamb cube skewer and one kofta skewer) beside rice, arrange a selection of grilled vegetables, and add small spoonfuls of tahini and yogurt sauces.

Garnish with 1 tbs chopped fresh parsley, lemon wedges and a few toasted almonds from the rice. Serve pickles on the side and offer extra sumac and lemon wedges.