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About the Dish

  • Ground Beef

    Ground Beef

  • Butter


  • Basmati Rice

    Basmati Rice

  • Sliced Almonds

    Sliced Almonds

  • Dill


  • Cucumber


  • Shallot


  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

  • Sultanas


  • Spice Blend

    Spice Blend


Please read entire recipe before beginning.
Heat oven to 425 degrees. Rinse barberries under running water. Place in a mixing bowl and cover with several cups of water, so that the berries float and any sand can sink to the bottom. Let the berries stand in this water while you prepare the other ingredients.
Prepare your mise en place: Peel and mince garlic. Pick and chop dill fronds; save the stems. Quarter cucumbers lengthwise; thinly slice crosswise. Pick and chop mint leaves Peel and thinly slice shallot.
Rinse rice well in warm water. Drain barberries thoroughly.
Heat a saucepot over medium heat, and add butter. When butter is melted, stir in garlic and cook, stirring, 30 seconds. Stir in barberries and cook 2 minutes more. Add rice, almonds, dill stems, 1/2 teaspoon kosher salt, saffron and water. Bring to a simmer, then cover and reduce heat to low. Cook 8-10 minutes, or until most of the liquid is evaporated. Keep covered, and set aside.
While the rice cooks, prepare the creamy cucumbers: Combine cucumbers, yogurt, sultanas and mint in a small bowl, and season with salt and pepper to taste. Set aside at room temperature while you prepare the kebabs and finish the rice.
In a small mixing bowl, combine beef, curry spice and 1/2 teaspoon kosher salt. Divide the meat into four equal portions, and form the portions around the pointy ends of the skewers in your kit.
Lightly coat a heavy baking pan with 1 teaspoon cooking oil. Place skewers on the pan, and cook 9-11 minutes, or until lightly browned on the outside and cooked through, but still slightly pink in the center.
Remove dill stems from the rice. With a fork, fluff in chopped dill fronds. Taste and adjust seasoning as desired. Serve kebabs over rice with creamy cucumbers on the side. Enjoy!