Cooking - How to Make Lamb Shish Kebab and Rice Pilaf

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more accessible and have a longer shelf life.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is often cheaper.

Cut lamb into cubes, removing excess fat.

Prepare a marinade with onions, parsley, coriander, black pepper, salt, red wine, olive oil, and chive vinegar.

Add cubed lamb to the marinade and toss well. Marinate overnight in the refrigerator.

The next day, chop onions and bell peppers for skewering.

Thread lamb onto skewers separately from the vegetables to keep lamb rare and cook veggies longer.

Drizzle olive oil on the vegetables to prevent sticking and enhance charring.

Preheat gas grill and place skewers on it, starting with the vegetables to get a nice char.

Cook vegetables until charred, then add lamb skewers, cooking for a couple of minutes on each side until rare.

Fluff the cooked rice pilaf with a fork and serve with lamb and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary