Persian Lamb Kebabs with Minted Pilaf
4

Serves 4

The lamb for these kebabs marinates in lemon juice, garlic and spices overnight, guaranteeing tender, juicy meat right off the grill.

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    Ingredients: 
    • Kebobs
    • 2 small yellow onions (1 whole, 1 cut into wedges)
    • 1/4 cup extra virgin olive oil
    • 1/4 teaspoon pepper
    • 1 1/2 tablespoon lemon juice
    • 3/4 teaspoon ground cinnamon
    • 1 teaspoon oregano
    • 1 teaspoon garlic, finely chopped
    • 1 small dried bay leaf, crumbled
    • 3/4 teaspoon ground cumin
    • 3/4 teaspoon paprika
    • 1 pound lean boneless leg of lamb, cut into 1 1/2-inch cubes
    • 1 yellow bell pepper, cored, seeded, and cut into large pieces
    • 1 orange bell pepper, cored, seeded, and cut into large pieces
    • 8 large cherry tomatoes
    • Minted Pilaf
    • 1 tablespoon extra virgin olive oil
    • 3/4 teaspoon finely chopped garlic
    • 1 cup uncooked basmati rice
    • 1 1/2 cup vegetable broth
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/2 tablespoon finely chopped mint
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    Method: 

    For the kebobs, grate whole onion and transfer onion and its juice to a fine mesh strainer set over a large bowl. Press firmly to remove all juice. Transfer onion pulp to a small bowl, cover and refrigerate to use later in the pilaf.

    Combine onion juice with oil, pepper, lemon juice, cinnamon, oregano, garlic, bay leaf, cumin, and paprika to make a marinade. Add lamb, turn to coat, cover and refrigerate for 12 hours, stirring occasionally.

    Thread lamb, peppers, tomatoes and onion wedges alternately onto metal skewers and set aside.

    For the pilaf, heat oil in a small pot over medium heat, add garlic and reserved grated onion pulp and cook for 3 minutes. Add rice and stir. Add broth and bring to a boil. Add salt, reduce heat to low, cover, and cook 16 to 18 minutes or until all liquid is absorbed. Add pepper and mint and transfer pilaf to a serving platter.

    Meanwhile, heat charcoal grill. 

    Cook kebobs over a medium hot fire for 15 to 20 minutes, turning to cook evenly. Arrange kebabs over pilaf and serve.

    Nutritional Info: 
    Per Serving:540 calories (210 from fat), 24g total fat, 5g saturated fat, 75mg cholesterol, 400mg sodium, 56g carbohydrate (4g dietary fiber, 5g sugar), 27g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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