Nan-e-Kabab with Persian Spices

Ingredients

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 1 large onion, grated 1 large onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
• Salt to taste Salt to taste
• Skewers, soaked in water Skewers, soaked in water

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the grated onion, minced garlic, olive oil, cumin, turmeric, paprika, cinnamon, black pepper, saffron (including the soaking water), and salt. Mix well to form a marinade.
2. 2.
   Add the cubed meat to the marinade and coat it evenly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto the soaked skewers, leaving a small space between each piece.
5. 5.
   Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked to your desired level of doneness.
6. 6.
   Remove the kebabs from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Nan-e-Kabab with saffron rice, fresh herbs, grilled tomatoes, and flatbread.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in hot water for at least 10 minutes before using them in the marinade.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of black pepper and spices in the marinade.
• Soaking the skewers in water before grilling helps prevent them from burning.
• For a smoky flavor, you can grill the tomatoes alongside the kebabs.

Serving advice

Serve Nan-e-Kabab with a side of fragrant saffron rice, fresh herbs like mint and parsley, grilled tomatoes, and warm flatbread. This dish is best enjoyed with a squeeze of lemon juice and a dollop of creamy yogurt.

Presentation advice

Arrange the grilled kebabs on a platter, garnished with fresh herbs and lemon wedges. Serve the saffron rice in a separate bowl, and place the grilled tomatoes and flatbread alongside the kebabs for an enticing presentation.