Lamb Kebob Recipe
Two skewers of marinated lamb, grilled and served with rice.
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Ingredients
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Marinade
Rice
For Grilling
Method
Marinade Preparation
- 1
Marinate the Lamb
In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, black pepper, lemon juice, and chopped fresh parsley. Mix well.
- 2
Add Lamb to Marinade
Add the cubed lamb shoulder to the marinade. Toss until all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
Cooking Rice
- 3
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and salt. Stir once, cover, and reduce the heat to low. Cook for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.
Grilling Kebobs
- 5
Prepare Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, they are ready to use.
- 6
Assemble Kebobs
Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece for even cooking.
- 7
Preheat the Grill
Preheat your grill to medium-high heat.
- 8
Grill the Kebobs
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
Serving
- 9
Serve the Dish
Once grilled, remove the kebobs from the grill and let them rest for a few minutes. Serve hot with the cooked rice on the side.
