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Home/Recipes/Persian Lamb Kabobs with Minted Pilaf

Persian Lamb Kabobs with Minted Pilaf

Serves 4
Time 12 hr 40 min
The lamb for these kabobs marinates in lemon juice, garlic and spices overnight, guaranteeing tender, juicy meat right off the grill. Serve with tzatziki sauce and pita on the side, if you like.
Special Diets:
Dairy-Free
Ingredients
  • Kabobs
  • 2 small yellow onions (1 whole, 1 cut into wedges)
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoon lemon juice
  • 3/4 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 small 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
  • 2 yellow or orange bell peppers, seeded, and cut into large pieces
  • 8 large cherry tomatoes
  • Minted Pilaf
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 cup basmati rice
  • 1 1/2 cup low-sodium vegetable broth
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/2 tablespoon finely chopped fresh mint
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Method

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.

Nutritional Info:
Per serving: 540 calories (210 from fat), 24g total fat, 5g saturated fat, 75mg cholesterol, 400mg sodium, 56g carbohydrates (4g dietary fiber, 5g sugar), 27g protein.
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.
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Ingredients
  • Kabobs
  • 2 small yellow onions (1 whole, 1 cut into wedges)
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoon lemon juice
  • 3/4 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 small 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
  • 2 yellow or orange bell peppers, seeded, and cut into large pieces
  • 8 large cherry tomatoes
  • Minted Pilaf
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 cup basmati rice
  • 1 1/2 cup low-sodium vegetable broth
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/2 tablespoon finely chopped fresh mint
Shop with Prime

Exclusively for Prime members in select ZIP codes.