Kuwaiti-style İskender Kebap

Ingredients

In this Kuwaiti adaptation of İskender Kebap, we have incorporated the unique flavors of Kuwaiti cuisine. The marinade for the lamb kebabs includes traditional Kuwaiti spices, adding a distinct taste to the dish. Additionally, the tomato sauce is infused with Kuwaiti flavors, enhancing the overall flavor profile of the dish. We alse have the original recipe for İskender kebap, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons Kuwaiti spice blend (a mix of cinnamon, cardamom, cumin, and coriander) 2 tablespoons Kuwaiti spice blend (a mix of cinnamon, cardamom, cumin, and coriander)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Kuwaiti rice, for serving Kuwaiti rice, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb cubes, Kuwaiti spice blend, olive oil, salt, and pepper. Mix well to ensure the lamb is evenly coated. Let it marinate for at least 1 hour, or overnight for maximum flavor.
2. 2.
   Preheat the grill to medium-high heat. Thread the marinated lamb cubes onto skewers and grill for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
3. 3.
   In a separate pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the diced tomatoes and tomato paste to the pan, stirring well to combine. Cook for a few minutes until the tomatoes soften.
5. 5.
   Pour in the beef broth and season with salt and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
6. 6.
   To serve, place a bed of Kuwaiti rice on a plate. Arrange the grilled lamb kebabs on top of the rice and drizzle the tomato sauce over them. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful kebabs, choose lamb leg or shoulder cuts. Trim any excess fat before marinating.
• Kuwaiti spice blend — If you can't find a pre-made Kuwaiti spice blend, you can make your own by combining equal parts ground cinnamon, cardamom, cumin, and coriander.
• Kuwaiti rice — Prepare the Kuwaiti rice according to the package instructions or your preferred method. It should be fluffy and fragrant.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of chili powder or cayenne pepper to the Kuwaiti spice blend.
• For a smokier flavor, you can grill the lamb kebabs over charcoal instead of using a gas grill.
• Serve the İskender Kebap with a side of traditional Kuwaiti pickles for a tangy and refreshing contrast.
• If you don't have access to a grill, you can also cook the lamb kebabs in a hot skillet or under the broiler in your oven.
• Leftover İskender Kebap can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Kuwaiti-style İskender Kebap hot, with the tomato sauce generously drizzled over the grilled lamb kebabs and rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

For an elegant presentation, arrange the grilled lamb kebabs on a large platter, with the Kuwaiti rice forming a bed underneath. Drizzle the tomato sauce over the kebabs and rice, and sprinkle fresh parsley on top. Serve with a side of pickles and warm Arabic bread.