Chef's Plate Lamb Recipe
two skewers of lamb kabob with hummus & salad, rice & pita
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Ingredients
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Lamb Skewers
Hummus
Salad
Rice & Pita
Method
Lamb Skewers
- 1
Marinate the Lamb
In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Add the cubed lamb shoulder and mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Prepare Skewers
After marinating, soak wooden skewers in water for 15 minutes to prevent burning. Thread the marinated lamb onto skewers, about 4-5 pieces per skewer.
- 3
Hummus
- 4
Blend Ingredients
In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, olive oil, water, salt, and ground cumin. Blend until smooth and creamy. Adjust the consistency with more water if needed.
- 5
Serve
Transfer the hummus to a serving bowl and drizzle with olive oil. You can sprinkle some paprika on top for garnish.
Salad
- 6
Prepare the Salad
In a mixing bowl, combine diced cucumber, diced tomato, thinly sliced red onion, and chopped parsley. Drizzle with lemon juice and olive oil, then add salt and black pepper.
- 7
Toss and Serve
Toss the salad gently to combine all ingredients. Serve immediately alongside the lamb skewers.
Rice & Pita
- 8
Cook the Rice
Rinse the long-grain rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water, bringing to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed.
- 9
Warm the Pita
While the rice is cooking, warm the pita bread in a dry skillet over medium heat for about 1-2 minutes on each side until soft and pliable.
