Children love food on sticks, so spicy lamb kebabs are a great way to ignite your child’s interest in trying new foods. These delicious spicy kebabs and Persian rice make a fantastic, easy family supper that are sure to be gobbled up nice and quickly.
The lamb is marinated in paprika, cloves and coriander seeds, which as well as tasting delicious, are also good at soothing sore tummies. The rice is organic brown Basmati with added anti-inflammatory herbs turmeric, cardamom, bay leaf and saffron.
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Spicy Lamb Kebabs & Persian Rice
Persian Basmati Rice:
- Make the kebab marinade by grinding the paprika, coriander seeds, cloves, salt and pepper in a pestle and mortar or coffee grinder.
- Mix the marinade with the diced lamb and leave to infuse for at least half an hour.
- Whilst the lamb is marinading, chop each pepper into 16 pieces and cut the courgettes into thick coin shaped slices.
- Cook the rice as per the packet instructions, adding the turmeric, cardamom seeds, bay leaf and saffron to the water as it is cooking. Once it is cooked season to taste with salt and pepper. Sprinkle with sliced almonds when serving.
- Assemble the kebabs by spiking the lamb, peppers and courgettes onto the kebabs, in any order you like. Most people place a chunk of lamb in between each vegetable slice. Cook the kebabs for 10-12 minutes under a hot grill, turning half way through cooking.
- Make the Tzatziki by mixing the yoghurt, cucumber, lemon juice, garlic powder and hopped mint together. Season to taste.
- The grilled peppers and courgette tend to be more popular than steamed, so you may find you can win your children round to liking these two vegetables!
- You can also add a heaped tablespoon of lovely minty Tzatziki yoghurt sauce (or Cashew yoghurt if you are dairy free) when serving to give it a lovely creamy topping.