“Elegant Turkish Lunch: Aromatic Lamb Kebabs & Fresh Herbed Rice”

Allergens

N/A

Ingredients

• 800g lamb shoulder, cut into 3cm cubes
• 2 cups basmati rice
• 4 cups water
• 1 small onion, thinly sliced
• 1 cup chopped parsley
• 1/2 cup chopped dill
• 1/2 cup olive oil
• Salt and pepper, to taste
• Lemon sauce:
• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine lamb cubes with half of the chopped parsley and dill, along with 2 tablespoons of olive oil, salt, and pepper. Marinate for at least 30 minutes.
2. Rinse basmati rice under cold water until the water runs clear, then drain well.
3. In a large pot, bring water to a boil and add the drained rice. Stir in remaining parsley and dill, onion slices, salt, and pepper. Cover and simmer for 10 minutes. Remove from heat and let stand, covered, for another 5 minutes. Fluff with a fork.
4. Preheat a grill or broiler to high heat. Thread marinated lamb onto skewers and cook, turning occasionally, until cooked through (about 3 4 minutes per side).
5. In a small bowl, whisk together lemon juice, olive oil, minced garlic, cumin, paprika, salt, and pepper to make the lemon sauce.
6. To serve, arrange freshly cooked rice on plates, top with lamb kebabs, and drizzle with lemon sauce.

Chef’s Insight

The secret to tender lamb is marinating it for a sufficient amount of time before cooking. Use fresh herbs for a vibrant, aromatic flavor.

Notes

The lamb cubes should be marinated for at least 30 minutes to ensure maximum flavor absorption.