Kafta Kebabs with Dirty Rice
Welcome to fusion cooking,Β combining the flavors of the Mediterranean with the soulful essence of Louisiana Creole cuisine. Our recipe for Kafta Kebobs paired with Cast Iron Dirty Rice is a delightful bonding of two distinct culinary traditions, resulting in a harmonious and savory dish that is sure to satisfy your taste buds. Croix Valley seasoningsΒ make this the easiest journey through the aromatic spices and flavors of the Mediterranean, while also paying homage to the rich and diverse culinary heritage of the American South.
Kafta Kebobs are a cherished dish in Middle EasternΒ and East Mediterranean cuisine, known for their succulent ground meat, aromatic herbs, and warm spices. In this recipe, we'll guide you through the process of creating perfectly seasoned and tender Kafta Kebobs that are grilled to perfection. To complement the bold flavors of the Kafta, we'll introduce you to the world of Cast Iron Dirty Rice, a classic dish from Louisiana Creole culture. This rice-based side dish is a delightful blend of rice, savory meats, aromatic vegetables, and a medley of spices, offering a satisfying contrast to the Kafta Kebobs. Together, these two culinary traditions collide to create a memorable dining experience that celebrates the diversity and richness of global cuisine. So, prepare your taste buds for a flavor-packed adventure as we delve into the details of this delectable recipe.
Mediterranean Kafta Kebabs with Cast Iron Dirty Rice
One of our favorite fusions of flavor abounds in our Mediterranean Kafta Kebabs with Cast Iron Dirty Rice, combining the flavors of the Greek Isles with traditional Southern American flavors of a classic creole dish.
- Author
- Damon and Lu Holter
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Servings
- 4
- Cuisine
Fusion, Mediterranean, Creole
Ingredients
- 3 Tbsp. Butter
- 2 cups Long Grain White Rice
- 3 cups Chicken Stock
- 5-6 Chicken Livers, chopped
- 1 Green Bell Pepper, finely diced
- 1 Large Onion, finely diced
- 1 stalk Celery, finely diced
- 3 Tbsp. Croix Valley Southwest BBQ Booster
- 2 pounds ground Lamb
- 3 Tablespoons Croix Valley Garlic Barbecue Booster
- Croix Valley Greek Barbecue Booster
- Spray Cooking Oil
Directions
- Heat Butter in cast iron skillet, add the Pepper, Onion and Celery (the Holy Trinity), along with the Chicken Livers, and begin to cook the mixture down until vegetables become tender.
- Move mixture to the side of the pan, add rice and toast until rice takes on some color.
- Combine rice with the Trinity Mixture and livers, add chicken stock and Booster and cook until rice becomes tender and liquid has been absorbed, stirring occasionally )approximately 20-30 minutes).
- Combine Ground Lamb and Garlic Booster, mix well.
- Shape Ground meat around wooden skewer into a kebab shape.
- Season exterior or Kebabs with Greek Booster, spray with cooking oil and place on 350 degree grill.
- Grill Kebabs for approximately 10 minutes, turning on all sides occasionally until meat reaches an internal temperature of 160 degrees is reached.
- Drizzle with Garlic βN Herb Sauce, serve and enjoy.
