Name: Lamb Skewers with Olive Rice Pilaf
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 3 tbsp (15 mL) vegetable oil, separated; 1 medium red onion, finely diced, separated; 1 tbsp (10 g) fresh garlic, minced; 1 tbsp (15 mL) preserved hot peppers (use fresh if preferred); 1 cup (250 mL) U.S.-grown long grain brown rice, rinsed under cold water; 1 ½ cup (340 mL) chicken stock; ⅔ cup (150 mL) California Ripe Green Olive brine; 600g boneless fresh lamb, cut into ¾” cubes; 1 tbsp (15 mL) curry powder; ½ tbsp (7.5 mL) dried oregano; ½ tsp (2.5 mL) granulated garlic powder; 1 tbsp (15 mL) fresh lemon juice; Sea salt, to taste; 1 can (170 g) green California Ripe Olives, sliced; ⅛ bunch cilantro, leaves picked and chopped (separate stems and finely chop); 1 ½ cups (340 grape tomatoes, halved (sub in regular diced tomato if preferred); 1 can (170 g) black California Ripe Olives, roughly chopped; ½ cup (100 g) feta cheese, crumbled

These pan-roasted, spiced lamb skewers are served with a green olive and brown rice pilaf, topped with fresh tomato, feta cheese and more ripe black olives. The recipe serves four, or enjoy for dinner and then again as a bowl for lunch the next day.

Recipe by Chef Laura Maxwell

Ingredients

3 tbsp (15 mL) vegetable oil, separated

1 medium red onion, finely diced, separated

1 tbsp (10 g) fresh garlic, minced

1 tbsp (15 mL) preserved hot peppers (use fresh if preferred)

1 cup (250 mL) U.S.-grown long grain brown rice, rinsed under cold water

1 ½ cup (340 mL) chicken stock

⅔ cup (150 mL) California Ripe Green Olive brine

600g boneless fresh lamb, cut into ¾” cubes

1 tbsp (15 mL) curry powder

½ tbsp (7.5 mL) dried oregano

½ tsp (2.5 mL) granulated garlic powder

1 tbsp (15 mL) fresh lemon juice

Sea salt, to taste

1 can (170 g) green California Ripe Olives, sliced

⅛ bunch cilantro, leaves picked and chopped (separate stems and finely chop)

1 ½ cups (340 grape tomatoes, halved (sub in regular diced tomato if preferred)

1 can (170 g) black California Ripe Olives, roughly chopped

½ cup (100 g) feta cheese, crumbled

Directions

Heat a 2-4 L saucepot over medium heat and add 1 tbsp oil. Add ½ red onions and cook 2 minutes. Add in minced garlic and gently sweat 1 minute more, then stir in hot peppers.

Add rinsed long-grain grown rice to your pot, stir to coat well with oil, and add chicken stock and olive brine. Turn heat to high, cover with a lid, and bring to a boil.

Lower rice temperature down to a low simmer, keeping covered with a lid, and set a timer for 45 minutes.

Meanwhile, prepare the lamb skewers. In a bowl, toss together the lamb with curry powder, oregano, granulated garlic, 1 tbsp oil, lemon juice, and a pinch of salt. Mix well to combine, then distribute meat between 8-10 bamboo skewers. Set aside to marinate for 20 minutes.

After 40 minutes of cooking, check rice for doneness. Meanwhile, place a large frying pan on med-high heat to sear the lamb skewers.

Once rice is almost done, stir in green olives and chopped cilantro stems. Cover and let steam for ten minutes while you prepare the rest of the dish.

Add 1 tbsp vegetable oil to pre-heated hot frying pan, then add in lamb and sear the skewers on all sides, about 90 seconds or until desired doneness is reached. Remove lamb from pan and let rest on a plate nearby.

While the frying pan is still warm and full of tasty bits, add in the rest of the diced red onion, quickly sauté, then finish with tomatoes. Remove from heat.

Fluff the steamed rice pilaf and place a large scoop on each plate, topping with 2-3 lamb skewers, warm tomatoes, crumbled feta, fresh cilantro, and sliced black olives. Enjoy!

Lamb Skewers with Olive Rice Pilaf

Ingredients

Directions

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