How To Make Shark Kabobs Over Spiced Cashew Rice
These shark kabobs are brushed with lemon juice and oil before grilled into tender meat and served atop flavorful spiced rice.
Rinse the rice until the water runs clear.
Put the rice in a medium saucepan with water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of salt.
Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
In a small frying pan, melt the butter with 2 tablespoons of oil over moderately high heat.
Add the mustard seeds and cook for about 30 seconds, stirring, until they begin to pop.
Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork.
Heat a grill pan or large heavy frying pan over moderately high heat.
Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, lemon juice, and garlic. Sprinkle with the remaining ½ teaspoon salt and pepper.
Cook the kabobs for about 8 minutes, turning until just done.
Add the cilantro to the rice and mound it on plates.
Top with the shark kabobs and serve with lemon wedges.
- Calories: 689.66kcal
- Fat: 29.36g
- Saturated Fat: 5.29g
- Trans Fat: 0.17g
- Monounsaturated Fat: 15.15g
- Polyunsaturated Fat: 7.03g
- Carbohydrates: 61.84g
- Fiber: 2.59g
- Sugar: 1.01g
- Protein: 42.91g
- Cholesterol: 94.38mg
- Sodium: 969.23mg
- Calcium: 115.48mg
- Potassium: 461.86mg
- Iron: 3.14mg
- Vitamin A: 149.60µg
- Vitamin C: 6.62mg
Have your own special recipe to share? Submit Your Recipe Today!