TCC's faux-Moby Kabobs and Polow

Submitted by The Cynical Cook

Inspired by a favorite Persian fast food chain in DC, Moby Dick's House of Kabob.

Prior to starting, I would suggest obtaining metal skewers. They are generally useful for baking potatoes as well as replicating grill effects in one's oven. Also, bamboo will catch on fire in your oven.

Note: this recipe is notably bad for you. Schedule pre-dinner exercises accordingly.


  • Kabobs
  • 1 pound of lamb or beef, cut into cubes (for beef, preferably a nicely marbled cut like sirloin or even a ribeye. Most lamb cuts are already soft enough for this)
  • 2 medium onions, cut into eighths
  • 1 green bell pepper, cut into reasonably sized chunks
  • handful of cherry tomatoes
  • Spice Rub (all volumes approximate)
  • 1 part paprika
  • 1 part of cumin
  • 1 part salt
  • 1/2 part black pepper.
  • Polow (Persian rice):
  • 1 cup washed white rice
  • 1.5 cups of water
  • 1 tablespoon of unsalted butter
  • healthy pinch of salt
  • Structural supports:
  • Lots and lots of tin foil


  1. Start rice in rice cooker. Add rice, water, butter, and pinch of salt.
  2. Change oven racks to the second highest elevation. Set oven to Broil. Pre heat oven at 475 degrees.
  3. Line baking sheet with tin foil.
  4. Blend spices in rub together until well incorporated. Rub spices into the meat until coated well but not caked on.
  5. Prepare skewers. Alternate meat, tomatoes, peppers, and onions on skewers. Be sure to leave enough room at the beginning and the end (maybe 3/4 of an inch).
  6. Construct structural supports. The purpose of these supports is to hold either side of the skewer up, just enough so that the skewer doesn't rest on the baking sheet. I usually construct long, triangular blocks that I can mount the kabobs on. It usually works if you wad up a good bit of tinfoil to give it just enough structural integrity to take the weight. Place supports on baking sheet so they can hold up kabobs.
  7. Line kabobs on supports and put in oven for 12-15 minutes (10-12 minutes if you like yours on the rarer side). Flip halfway through.
  8. Serve kabobs over polow to the amazement of guests who just saw you build a tinfoil structure inside your oven.


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