Grilled Red Kabsa with Lemon and Herbs

1.In a large bowl, combine the lean red meat cubes with 1 tablespoon olive oil, minced garlic, lemon zest, half of the chopped parsley and cilantro, ground cumin, coriander, cinnamon, cardamom, black pepper, turmeric, cloves, nutmeg, smoked paprika, chili flakes (if using), and salt to taste. Mix well to coat the meat evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably 2 hours for deeper flavor.

2.Preheat a grill or grill pan over medium-high heat. Thread the marinated meat cubes onto skewers, leaving a little space between pieces for even cooking.

3.Grill the meat skewers for about 8-10 minutes, turning every 2-3 minutes, until the meat is cooked through and has a nice charred exterior. Remove from grill and set aside, keeping warm.

4.While the meat is grilling, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.

5.Add the chopped tomato and tomato paste to the onions. Cook for another 3-4 minutes until the tomato breaks down and the mixture thickens slightly.

6.Drain the soaked basmati rice and add it to the saucepan. Stir to coat the rice with the tomato and onion mixture.

7.Pour in the low-sodium broth and add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.

8.Once the rice is cooked, remove from heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork.

9.To serve, place a generous portion of the tomato-infused rice on each plate. Arrange the grilled red meat skewers on top or alongside the rice.

10.Drizzle the lemon juice over the meat and rice, then sprinkle with the remaining chopped parsley, cilantro, and fresh mint leaves for garnish.

11.Serve immediately with a wedge of lemon on the side for extra zest if desired.