Our friend Mark came to spend the night with us, so by the time he got to our place and all the supplies needed were shopped for, we made lamb kabobs til 2am and got up at 6:00am for tailgating for the NCSU vs Carolina game (State Won! 31-27). Gary and Mark sat together, and I sat with my friend Sean. I think I was holding my breath for the last minutes of the 4th quarter!
one of the chairs we sat in
the skewers we made before grilling in the back of the truck
Mark turning the meat on the grill
I just thought this was a funny message on the bathroom walls at the Carter
and since the skewers were so good, here is the marinade we used for you to try and for us not to lose! I think when we make the marinade again, I’m going to add a little brown sugar, but it was so yummy!
Persian Lamb Kebabs with Minted Pilaf
- 1 small yellow onion
- 1/4 cup organic extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1 teaspoon oregano
- 1 teaspoon garlic, minced
- 1 small bay leaf, minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1 pound lean leg of lamb, cut into 1 1/2-inch cubes
- 1 small yellow onion
- 1 yellow bell pepper
- 1 orange bell pepper
- 8 large firm cherry tomatoes
- 1 tablespoon organic extra virgin olive oil
- 3/4 teaspoon garlic, minced
- 1 cup basmati rice
- 1 1/2 cups vegetable stock
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1/2 tablespoon 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 teaspoon black pepper, lemon juice, cinnamon, oregano, 1 teaspoon 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.
Prepare pilaf: Heat 1 tablespoon olive oil and sauté the grated onion and 3/4 teaspoon garlic over medium heat for 3 minutes. Add basmati rice and stir. Add vegetable stock and bring to a boil. Add 1/8 teaspoons 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 teaspoon fresh ground black pepper, and mint. Serve kebabs over pilaf.
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
Original Recipe Link: http://www.wholefoodsmarket.com/recipes/meat-poultry/lamb_kebobs.html