Ingredients

• 400 g lamb shoulder
• 400 g chicken breast
• 200 ml plain yogurt
• 4 tbsp olive oil
• 4 clove garlic
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp black pepper
• 2 tsp salt
• 300 g basmati rice
• 500 ml chicken stock
• 1 pinch saffron threads
• 30 g butter
• 1 piece red onion
• 2 piece tomatoes

Instructions

1. Prepare the marinade

   Cut lamb shoulder and chicken breast into 3cm cubes, removing excess fat. Mix yogurt, olive oil, minced garlic, paprika, cumin, black pepper, and 1 tsp salt in a large bowl over low heat for 2-3 minutes until fragrant. The marinade should smell aromatic and well-blended. Do not add the meat yet or the yogurt will curdle.

2. Marinate the meats

   Add the cubed lamb and chicken to the cooled marinade, ensuring all pieces are well-coated. Cover and refrigerate for minimum 2 hours or overnight for 8-12 hours until the meat feels firm and has absorbed the flavors. The longer marination will make the meat more tender. Do not marinate for more than 24 hours or the yogurt will make the meat mushy.

3. Prepare saffron rice

   Rinse basmati rice until water runs clear, then soak for 15 minutes. Heat chicken stock with saffron threads over medium heat for 3-4 minutes until it turns golden yellow. Add rice and 1 tsp salt, bring to boil, then reduce to low heat and simmer covered for 18-20 minutes until rice is tender and liquid absorbed. Do not lift the lid during cooking or steam will escape.

4. Thread the skewers

   Remove meat from marinade and thread onto separate metal skewers - lamb on some, chicken on others, leaving small gaps between pieces. Alternate with red onion slices cut into thick rings over medium heat for 2-3 minutes to soften slightly. Each skewer should have 5-6 pieces of meat. Do not pack the meat tightly or it will cook unevenly.

5. Preheat the grill

   Heat charcoal grill or gas grill to high heat for 10-15 minutes until the coals are white-hot and you can hold your hand 5cm above the grate for only 2-3 seconds. Oil the grill grates lightly to prevent sticking. The grill should be smoking hot for proper searing. Do not start cooking on a lukewarm grill or the meat will stick and tear.

6. Grill the kebabs

   Place lamb skewers on the hottest part of the grill over high heat for 8-10 minutes, turning every 2-3 minutes until all sides are browned and internal temperature reaches 60°C for medium-rare. Add chicken skewers after 2 minutes and cook for 10-12 minutes total, turning frequently until internal temperature reaches 75°C and juices run clear. Do not press down on the meat or you will squeeze out the juices.

7. Rest and serve

   Remove kebabs from grill and let rest on a warm plate covered loosely with foil for 3-5 minutes to allow juices to redistribute. Fluff the saffron rice with a fork and stir in butter over low heat for 1 minute until melted. Serve immediately with grilled tomato halves on the side. Do not let the meat rest for more than 10 minutes or it will become cold.

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