INGREDIENTS

For the Lamb Kebabs

• 2 TSP Organic Ground Cumin
• 2 TSP Organic Ground Coriander
• ¼ TSP Organic Ground Cinnamon
• 1/8 TSP Organic Ground Smoked Paprika or Red Pepper
• TSP Organic Lemon Zest
• ½ TSP Celtic Grey or Himalayan Pink Sea Salt
• ½ TSP Fresh Cracked Organic Pepper
• 1 TBSP Fresh Organic Lemon Juice
• 2 TSP Organic Olive Oil
• 1 LB Cubed Organic Boneless Lamb Kebab Meat
• 1 Organic Yellow Bell Pepper, Cut into Pieces
• 1 Organic Red Bell Pepper, Cut into Pieces
• 1 Organic Sweet Onion, Cut into Pieces

For the Garnish

• 1 Organic Red Onion
• 1 Bunch Organic Parsley

For the Lebanese Rice

• 2 Cups Organic Long Grain or Medium Grain Rice
• 3 ½ Cups Filtered Water
• 1 Cup Broken Organic Vermicelli Pasta (or Capellini or Angel Hair)
• 2 ½ TBSP Olive Oil
• ½ TSP Celtic Grey or Himalayan Pink Sea Salt
• ½ Cup Toasted Pine Nuts or Organic Almonds, optional to finish

INSTRUCTIONS

How to make the Lamb Kebabs

1. Preheat grill to medium-high heat (350 to 400 degrees)
2. Combine first ten ingredients into a small bowl and let lamb marinate for 30 minutes
3. Thread lamb meat, bell peppers, and onion onto skewers (metal or wood), if using wood skewers be sure to soak in water for 20 minutes prior to cooking.
4. Brush excess seasoning mixture over kebabs and place on grill, turning every 5 – 10 minutes, until desired degree of cooking is achieved.

How to make the Garnish

1. Cut the organic red onion into long thin pieces and place into medium size mixing bowl
2. Chop the bunch of parsley and add to the mixing bowl alongside the onions
3. Add olive oil, salt and cracked pepper mixing together until all ingredients are coated
4. Set aside and add to plate once lamb kebabs and rice are complete

How to make the Lebanese Rice

1. Rinse the rice well through a colander until water runs clear, then place in a medium bowl and cover with filtered water. Soak for 15 to 20 minutes, until you can easily break a grain of rice with your thumb and index finger, drain well.
2. In a medium, non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli pasta and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it. If it does burn, you’ll need to throw the vermicelli away and start over as rice flavor and taste will be impacted.
3. Add the rice and continue to stir it in so that the rice will be well-coated with the olive oil, seasoning with salt.
4. Add 3 ½ cups water and bring it to a boil until the water significantly reduces, then turn the heat to low and cover, cooking for 20 minutes on low.
5. Once fully cooked, turn the heat off and leave the rice undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.
6. Transfer to a serving platter and top with the toasted pine nuts or almonds (optional)