Lamb Kabob Recipe

Cooking Directions

1. 1

   Marinate the Lamb

   In a large bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, salt, black pepper, and lemon juice. Add the cubed lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

2. 2

   Prepare the Rice

   In a saucepan, bring 2 cups of water to a boil. Add 1 cup of basmati rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork.

3. 3

   Prepare the Vegetables

   In a bowl, toss the bell peppers, red onion, and zucchini with a drizzle of olive oil, salt, and pepper. Set aside.

4. 4

   Skewer the Lamb and Vegetables

   Thread the marinated lamb and prepared vegetables onto skewers, alternating between lamb and vegetables.

5. 5

   Grill the Skewers

   Preheat the grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender.

6. 6

   Serve

   Serve the grilled lamb kabobs over a bed of basmati rice with extra grilled vegetables on the side.