Lamb Kabobs with Rice

Lamb Kabobs with Rice Recipe - Greek Cuisine

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Lamb kabobs with rice is a delicious and flavorful dish that combines tender pieces of lamb with a variety of vegetables, all grilled to perfection on skewers. This dish is perfect for a summer barbecue or a special dinner with family and friends.

History

Kabobs have been a popular dish in Middle Eastern and Mediterranean cuisine for centuries. The tradition of grilling meat on skewers dates back to ancient times, when it was a convenient way to cook meat over an open flame. Over the years, different regions have developed their own variations of kabobs, using different meats, vegetables, and seasonings.

Ingredients

8 oz (227 g) of lean boneless lamb shoulder tip, cut into 1.5 inch cubes
0.33 cup of low-sodium chicken broth
2 tbsp of finely chopped onion
2 tbsp of lemon juice
1 tbsp of vegetable oil
1 clove of garlic, crushed
0.25 tsp of oregano
0.25 tsp of crushed marjoram leaves
0.13 tsp of ground black pepper
0.5 large green pepper, cut into eight 1 inch squares
4 cherry tomatoes
4 large mushroom caps
1 cup of hot cooked rice, cooked in low sodium chicken broth

How to prepare

In a medium bowl, combine lamb, broth, onion, lemon juice, oil, garlic, oregano, marjoram, and black pepper. Cover and refrigerate for several hours or overnight, stirring occasionally.
Drain the meat and reserve the marinade.
On each of four 8-inch skewers, alternate cubes of meat with 2 squares of green pepper, one tomato, and 1 mushroom cap. Baste the skewers with the reserved marinade.
Broil the skewers for 6 minutes on each side, keeping them 5 inches away from the heat. Turn the skewers and baste them again.
Continue broiling for 6 more minutes or until the lamb reaches the desired doneness.
Serve the skewers over fluffy beds of rice.

Variations

Try using different vegetables on the skewers, such as zucchini, bell peppers, or red onion.
Experiment with different marinades and seasonings to customize the flavor of the dish.
Substitute the lamb with chicken, beef, or shrimp for a different twist on this recipe.

Cooking Tips & Tricks

Marinating the lamb overnight will help to tenderize the meat and infuse it with flavor.

- Make sure to soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.

- Basting the skewers with the reserved marinade while grilling will help to keep the meat moist and flavorful.

- Be sure to cook the lamb to your desired level of doneness, as overcooking can result in tough and dry meat.

Serving Suggestions

Serve the lamb kabobs with rice alongside a fresh salad or grilled vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling the kabobs over high heat will help to caramelize the meat and vegetables, adding a delicious charred flavor to the dish.

Ingredient Substitutions

If you don't have lamb, you can use beef or chicken instead. You can also use different vegetables or seasonings based on your personal preferences.

Make Ahead Tips

You can marinate the lamb and prepare the skewers ahead of time, then grill them when you're ready to eat. Leftover kabobs can be stored in the refrigerator and reheated for a quick and easy meal.

Presentation Ideas

Arrange the lamb kabobs on a platter with a bed of fluffy rice and garnish with fresh herbs or a squeeze of lemon juice for a beautiful presentation.

Pairing Recommendations

Pair this dish with a glass of red wine, such as a Cabernet Sauvignon or Merlot, to complement the rich flavors of the lamb.

Storage and Reheating Instructions

Store any leftover lamb kabobs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

Each serving of lamb kabobs with rice contains approximately 350 calories.

Carbohydrates

Each serving of lamb kabobs with rice contains approximately 30 grams of carbohydrates.

Fats

Each serving of lamb kabobs with rice contains approximately 15 grams of fat.

Proteins

Each serving of lamb kabobs with rice contains approximately 25 grams of protein.

Vitamins and minerals

Lamb is a good source of vitamins B12, B6, and niacin, as well as minerals like zinc and selenium. The vegetables in this dish also provide a variety of vitamins and minerals, including vitamin C and potassium.

Alergens

This recipe contains garlic and onion, which may be allergens for some individuals. Please check for any food allergies before preparing this dish.

Summary

Lamb kabobs with rice is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as vitamins and minerals. It is a nutritious and satisfying dish that can be enjoyed as part of a healthy diet.

Summary

Lamb kabobs with rice is a delicious and nutritious dish that is perfect for a special occasion or a casual meal with family and friends. With a flavorful marinade, tender pieces of lamb, and a variety of grilled vegetables, this dish is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I had been invited to a potluck barbecue at my neighbor's house. As I walked into the backyard, the delicious aroma of grilled meat filled the air, making my mouth water.

I scanned the buffet table and my eyes landed on a platter of succulent lamb kabobs with rice. The skewers were lined up perfectly, each piece of meat glistening with a rich, savory marinade. I couldn't resist grabbing one and taking a bite. The flavors exploded in my mouth - tender, juicy lamb, perfectly seasoned and grilled to perfection.

I had to know the secret behind this amazing dish. I made my way over to the grill where my neighbor, Mrs. Patel, was tending to the skewers. She smiled warmly at me and offered me a taste of her famous lamb kabobs.

"Mrs. Patel, these are absolutely delicious! How did you make them?" I asked, eager to learn the recipe.

Mrs. Patel chuckled and said, "Oh, it's a family recipe that has been passed down for generations. Would you like me to teach you how to make it?"

I nodded eagerly, and Mrs. Patel began to explain the process. She showed me how to marinate the lamb in a blend of spices and yogurt, which would tenderize the meat and infuse it with flavor. She then threaded the marinated meat onto skewers and grilled them over an open flame until they were charred and caramelized.

As the lamb cooked, Mrs. Patel prepared a fragrant basmati rice to serve alongside the kabobs. She added saffron, cardamom, and cloves to the rice, giving it a rich, aromatic flavor that complemented the meat perfectly.

Once the kabobs were done, Mrs. Patel plated them with the rice and a side of mint chutney. The combination of flavors and textures was simply divine - tender, juicy lamb, fluffy rice, and a tangy, refreshing chutney to cut through the richness.

I was in awe of Mrs. Patel's culinary skills and the way she effortlessly whipped up such a delicious and complex dish. She explained that she had learned the recipe from her grandmother, who had brought it with her from India when she immigrated to America many years ago.

Mrs. Patel's grandmother had taught her the importance of using fresh, high-quality ingredients and taking the time to marinate the meat properly. She had instilled in her a love for cooking and a passion for sharing her cultural heritage through food.

After that day, I knew I had to add Mrs. Patel's lamb kabobs with rice to my repertoire of recipes. I practiced making them at home, tweaking the marinade and adjusting the cooking time until I had perfected the dish to my taste.

Now, whenever I make lamb kabobs with rice, I think of Mrs. Patel and her generous spirit in sharing her family recipe with me. I am grateful for the opportunity to learn from her and carry on the tradition of this delicious dish for generations to come. And every time I take a bite of those tender, flavorful kabobs, I am transported back to that warm summer day in Mrs. Patel's backyard, surrounded by friends, family, and the mouthwatering scent of grilled meat.