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:
Ingredients
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
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.