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Ingredients
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Lamb Kebab
Rice
Salad
Method
Marinate the Lamb
Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, and lemon juice. Mix well.
Marinate the Lamb
Add the cubed lamb shoulder to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Rice
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add the rinsed rice and salt. Stir once, cover, and reduce to a simmer. Cook for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Prepare the Salad
Combine Salad Ingredients
In a bowl, mix diced cucumber, diced tomatoes, and thinly sliced red onion.
Dress the Salad
Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste. Toss gently to combine.
Cook the Kebabs
Preheat Grill or Oven
Preheat your grill or oven (broiler) to medium-high heat.
Skewer the Lamb
Thread the marinated lamb pieces onto skewers, leaving a little space between each piece.
Grill the Kebabs
Place the skewers on the grill or in the oven. Cook for about 10-15 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness.
Serve
Plate the Dish
Serve the lamb kebabs hot, alongside the fluffy basmati rice and fresh salad. Garnish with chopped parsley.