Persian Lamb Kebabs with Minted Pilaf Serves 4 Marinade · 1 small yellow onion · 1/4 cup organic extra virgin olive oil · 1/4 tsp freshly ground black pepper · 1 1/2 TB fresh lemon juice · 3/4 tsp ground cinnamon · 1 tsp oregano · 1 tsp garlic, minced · 1 small bay leaf, minced · 3/4 tsp ground cumin · 3/4 tsp paprika Kebobs · 1 lb lean leg of lamb, cut into 1 1/2 " cubes · 1 small yellow onion · 1 yellow bell pepper · 1 orange bell pepper · 8 large firm cherry tomatoes Rice · 1 TB organic extra virgin olive oil · 3/4 tsp garlic, minced · 1 cup basmati rice · 1 1/2 cups vegetable stock · 1/8 tsp freshly ground black pepper · 1/8 tsp salt · 1/2 TB mint, minced Grate one yellow onion, place in a fine mesh strainer, press out and save the juice. Set aside onion pulp for pilaf. Combine onion juice, 1/4 cup olive oil, 1/4 tsp black pepper, lemon juice, cinnamon, oregano, 1 tsp garlic, bay leaf, cumin, paprika. Pour over the lamb and marinate 12 hours, stirring the meat occasionally. Cut bell peppers into quarters length-wise, and remove the seeds. cut each piece into 3 cubes. Peel onion, cut in 4 wedges, cut each wedge in half. Separate into pieces 2 layers thick. Alternate meat and vegetables on metal skewers. Start charcoal. Prepare pilaf: Heat 1 TB olive oil and sauté the grated onion and 3/4 tsp garlic over medium heat for 3 minutes. Add basmati rice and stir. Add vegetable stock and bring to a boil. Add 1/8 tsp salt, reduce heat to low, cover, and cook 16-18 minutes or until all liquid is absorbed. While rice is cooking, place kebabs over medium hot fire. Cook 15-20 minutes, turning to cook evenly. When the rice is finished cooking season with 1/8 tsp fresh ground black pepper, and mint. Serve kebabs over pilaf. Nutrition Info Per Serving: 537 calories, 25g fat (5g saturated), 29g protein, 51g carbohydrates, 73mg cholesterol, 136mg sodium Exchanges: 2 bread, 3 high fat meat, 4 vegetable
Posted on: Mon, 23 Sep 2013 23:02:20 +0000
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