Persian Lamb Kebabs with Minted Pilaf

Serves 4

Marinade

• 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
  
  Kebabs
  
• 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
  
  Rice
  
• 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.

Start charcoal.

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.