Grilled Spiced Lamb Skewers with Fragrant Rice

Ingredients

In this Jordanian-inspired adaptation of Mshikaki, we incorporate the flavors and spices commonly found in Jordanian cuisine. The original Tanzanian Mshikaki typically uses a different combination of spices and may not include fragrant rice as a side dish. By infusing the lamb with Jordanian spices and serving it alongside spiced rice, we create a unique fusion dish that celebrates the culinary traditions of both Tanzania and Jordan. We alse have the original recipe for Mshikaki, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Wooden skewers, soaked in water Wooden skewers, soaked in water
• For the fragrant rice: For the fragrant rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well.
2. 2.
   Add the lamb cubes to the marinade and toss until they are evenly coated. Allow the lamb to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb cubes onto the soaked wooden skewers.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. 6.
   While the lamb is grilling, prepare the fragrant rice. Rinse the basmati rice under cold water until the water runs clear.
7. 7.
   In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
8. 8.
   Add the cardamom, turmeric, cloves, and salt to the saucepan. Stir well to combine.
9. 9.
   Add the rinsed basmati rice to the saucepan and stir to coat the grains with the spices.
10. 10.
    Pour in the water and bring it to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
11. 11.
    Fluff the rice with a fork before serving.
12. 12.
    Serve the grilled spiced lamb skewers alongside the fragrant rice.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb leg or shoulder cuts. Trim any excess fat before cutting into cubes.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• Soaking the wooden skewers in water before grilling helps prevent them from burning.
• For added flavor, you can brush the lamb skewers with a mixture of olive oil, lemon juice, and honey before grilling.
• Serve the Mshikaki with a side of yogurt sauce or a fresh cucumber and tomato salad for a refreshing contrast.

Serving advice

Serve the grilled spiced lamb skewers on a platter alongside the fragrant rice. Garnish with fresh herbs such as parsley or mint for an extra pop of color and flavor.

Presentation advice

Arrange the skewers in an alternating pattern on the platter, with the fragrant rice placed in the center. Drizzle some olive oil over the rice and sprinkle with a pinch of ground cinnamon for an elegant touch.