Wine Kebab with Saffron Rice

Ingredients

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 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 turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• For the saffron rice: For the saffron rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 tablespoon butter 1 tablespoon butter
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 0g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the red wine, olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper. Mix well.
2. 2.
   Add the meat cubes to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto 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.
   Meanwhile, prepare the saffron rice. Rinse the basmati rice under cold water until the water runs clear.
7. 7.
   In a separate pot, bring the water to a boil. Add the rinsed rice, saffron threads, butter, and salt. Stir well.
8. 8.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Fluff the rice with a fork before serving.
10. 10.
    Serve the Wine Kebab hot off the grill, accompanied by the fragrant saffron rice.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the rice.
• Basmati rice — Rinse the rice thoroughly under cold water to remove excess starch and achieve fluffy, separate grains when cooked.
• Red wine — Choose a dry red wine with medium body, such as Cabernet Sauvignon or Merlot, to enhance the flavor of the marinade.

Tips & Tricks

• Soak the wooden skewers in water for 30 minutes before threading the meat to prevent them from burning on the grill.
• For a smoky flavor, you can grill the kebabs over charcoal instead of a gas grill.
• If you prefer a milder taste, reduce the amount of spices in the marinade.
• Serve the kebabs with a side of yogurt sauce and a fresh salad for a complete meal.
• Leftover kebabs can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Wine Kebab with saffron rice on a large platter, garnished with fresh herbs such as parsley or cilantro. Accompany it with a side of yogurt sauce and a crisp salad for a well-rounded meal.

Presentation advice

Arrange the grilled kebabs on the platter, placing them in an alternating pattern for an appealing visual presentation. Place a mound of saffron rice in the center and sprinkle some saffron threads on top for an elegant touch. Add a pop of color with fresh herbs and serve with confidence.