Homemade kebabs are always a hit with the family.
- 500 grams boneless chicken thighs
- 500 grams mutton backstrap
- zest & juice of 1 lemon & 1 lime
- ½ bunch finely chopped coriander
- 50ml olive oil
- 2 teaspoons sumac
- Sea salt & cracked black pepper
- 200grams aged basmati rice
- 2 tablespoons oil
- 3 cups chicken or vegetable stock
- 2 finely grated carrot
- ½ cup Mildura raisins
- 2 tablespoons honey
- Cut the lamb and mutton into 1.5cm large dice and place into separate bowls.
- Mix the oil, zest & juice, chopped coriander, sumac and salt & pepper together into a bowl and then marinate the chicken and lamb for around 2-3 hours.
- Place the basmati rice in an oven tray, season with salt & pepper. Stir through the oil to coat each grain of rice, then pour over the hot stock till 1cm above the line of the rice. Sprinkle through some threads of saffron. Cover with aluminium foil tightly.
- Bake in a 180C preheated oven for approximately 35-40 minutes. Rice should be pointing upwards when cooked.
- In a frypan, gently fry the carrot in a little oil, then add the raisins and honey and a touch of stock to loosen the mix.
- Preheat a flat grill for 10 minutes, or over a coal pit that has burned down to just hot embers then cook for approximately 10 minutes or until cooked through. Turn once during the time.
- Shake over some sumac once they are cooked and serve them on the pilou and some Afghani style flat bread.