Marinated Lamb Skewers with Herbed Rice
This vibrant dish features marinated lamb skewers served over fragrant herbed rice, perfect for showcasing the seasonal produce of August in Belgium.
As August beckons with the height of summer, fresh herbs and vegetables abound, making this marinated lamb dish an ideal way to celebrate. The technique of marinating not only enhances the flavor of the lamb but also draws on the essence of seasonal cooking. Pairing it with herbed rice brings a refreshing balance, highlighting the abundance of the season. The dish serves as a reminder of the importance of nourishing our bodies, reflecting on health and well-being during this time. Inspired by What to Know About Jim O’Neill, the New Acting C.D.C. Director and What to Know About Secret Service Protection for Former Vice Presidents.
Instructions
- In a large bowl, combine lamb cubes, olive oil, minced garlic, cumin, paprika, salt, black pepper, and lemon juice. Mix well to coat the lamb evenly, cover, and marinate for at least 30 minutes.
- While the lamb is marinating, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the water and salt to a boil. Add the rice, reduce heat to low, cover, and cook for 15 minutes or until the water is absorbed.
- Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped parsley and mint.
- Preheat a grill or grill pan over medium-high heat. Thread the marinated lamb onto skewers, then grill for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
- Serve the grilled lamb skewers over the herbed rice, garnished with lemon wedges.