Lamb Kebab Platter

Ingredients

• 1½ lb boneless lamb leg
• 1 red onion
• 1 bell pepper
• 4 clove garlic
• 1 lemon
• ¼ cup fresh parsley
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp paprika
• 1½ tsp salt
• ½ tsp black pepper
• 4 tbsp olive oil
• 1½ cup basmati rice
• 3 cup water
• 1 cucumber
• 2 roma tomatoes
• 2 tbsp red wine vinegar
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill (optional)

Steps

1. Cut lamb into 1-inch cubes. Mince 2 cloves garlic and chop half of the red onion. In a bowl, combine lamb, minced garlic, chopped red onion, juice of half a lemon, 2 tbsp olive oil, oregano, cumin, paprika, 1 tsp salt, and pepper. Mix well and let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. While lamb marinates, prepare the rice: Rinse basmati rice thoroughly. In a saucepan, combine rice with 3 cups water and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
3. Prepare the cucumber-tomato salad: Dice cucumber and roma tomatoes. Finely chop the remaining half of the red onion. In a bowl, combine diced cucumber, tomatoes, and red onion. Whisk together 2 tbsp olive oil, red wine vinegar, and 0.5 tsp salt. Pour dressing over salad and toss to combine.
4. Prepare the tzatziki: Grate 2 cloves garlic. In a small bowl, combine Greek yogurt, grated garlic, juice of the remaining half lemon, and chopped fresh dill (if using). Stir well and season with salt to taste.
5. Preheat grill to medium-high heat. Thread marinated lamb cubes onto skewers. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.
6. Grill lamb kebabs for 3-4 minutes per side, turning occasionally, until cooked to desired doneness (internal temperature of 145°F for medium-rare).
7. Serve the grilled lamb kebabs immediately with the fluffy basmati rice, fresh cucumber-tomato salad, and a generous dollop of tzatziki.