Persian Lamb Kabobs with Minted Pilaf

For the kabobs, 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.

When ready to cook, 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. Cover to keep warm.

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