A Flavourful Suhoor: Lamb Kebabs with an Omani Touch

As the quiet hours of Ramadhan stretch towards dawn, suhoor becomes a moment of both nourishment and reflection. For many households, the pre-dawn meal is about comfort and simplicity, yet chefs often find ways to transform familiar ingredients into dishes that are both satisfying and memorable. One such creation comes from renowned Indian chef Shabu Thambi, a hospitality trainer at the Oman Tourism Academy, who presents an Omani inspired lamb kebab recipe in his cookbook.
The dish reflects a fusion of culinary traditions that mirrors Oman’s rich cultural landscape. Tender cubes of lamb shoulder or leg are marinated in a fragrant mixture of chopped onion, garlic, fresh ginger and a blend of warm spices including cumin, coriander, turmeric, cinnamon and chili powder. Fresh coriander, lemon juice and olive oil bring brightness and balance to the marinade, allowing the flavours to soak deeply into the meat.

After several hours of marination, the lamb is threaded onto skewers and grilled until lightly charred on the outside while remaining tender and juicy within. The aroma that rises from the grill is unmistakably comforting, a blend of spices that feels perfectly suited to the calm atmosphere of Ramadhan nights.
Chef Thambi recommends serving the kebabs with Omani rice, often known as shuwa rice, creating a dish that is both hearty and flavourful, ideal for sustaining energy during the fasting day ahead.

For the chef, the recipe represents more than a meal. It is a celebration of shared culinary heritage, where Indian technique meets Omani flavours, resulting in a suhoor dish that is simple, nourishing and deeply rooted in the spirit of Ramadhan hospitality.
Recipe Card
Chef: Shabu Thambi
Omani-Style Lamb Kebabs
Ingredients
•500 g lamb shoulder or leg, cut into cubes
•1 onion, finely chopped
•4 garlic cloves, minced
•1 inch fresh ginger, grated
•1 tsp cumin
•1 tsp coriander
•½ tsp turmeric
•½ tsp cinnamon
•1 tsp chili powder
•¼ cup fresh coriander, chopped
•2 tbsp lemon juice
•2 tbsp olive oil
•Salt and pepper
•Skewers
Method
1.In a bowl, mix lamb with onion, garlic, ginger, spices, fresh coriander, lemon juice, olive oil, salt and pepper.
2.Cover and marinate in the refrigerator for at least 2 hours.
3.Thread the lamb onto skewers.
4.Grill on medium high heat for about 10–15 minutes, turning occasionally, until browned and cooked through.
5.Rest for a few minutes before serving.
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Omani Rice (Shuwa Rice)
Ingredients
•2 cups basmati rice
•4 cups water
•2–3 cardamom pods
•2–3 cloves
•1 small cinnamon stick
•Salt to taste
•Fried onions, raisins and slivered almonds (optional)
Method
1.Rinse rice and soak for 30 minutes, then drain.
2.Bring water to a boil, add rice, spices and salt.
3.Cook 8–10 minutes until partially done, then drain.
4.Cover and steam on low heat for 15–20 minutes until fluffy.
5.Garnish with fried onions, raisins and almonds if desired.