Prep the onion and jalapeño

• Grate the Spanish onion and the jalapeño.
• Squeeze out all the excess juice from the grated mixture.

Make the kebab mixture

• Add the drained onion and jalapeño to a bowl with the ground beef.
• Add crushed garlic, ghee, 7 spice, smoked paprika, salt, pepper and fresh parsley.
• Mix everything together until fully combined.

Form and chill the patties

• With wet hands, form the meat mixture into small patties.
• Place them in the fridge for at least 30 minutes to an hour before cooking.

Cook the kebab patties

• Cook the patties in a grill pan for about 2 to 3 minutes on each side.
• Cook until they reach an internal temperature of 165°F.

Make the chopped salad

• Chop the tomato, jalapeño, baby cucumber and white onion.
• Add fresh parsley, lemon juice, olive oil and salt, then toss together.

Make the white sauce

• Combine mayonnaise, grated garlic, dried parsley, white vinegar, a little water and salt.
• Mix until smooth.

Cook the yellow rice

• Add the basmati rice, water, bouillon cube and cardamom pods to a pot.
• Cook until the rice is tender and the liquid is absorbed.

Plate and serve

• Plate the kebabs over the yellow basmati rice.
• Brush the kebabs with melted butter.
• Top everything with fresh parsley and enjoy.