Gilled Lamb Kebabs With Cumin-Spiced Rice

1. 1

   Cut the lamb into cubes. The smaller the cubes, the fast it will grill. Once cut, add the Penzey's Lamb Seasoning liberally. You want a healthy coating on you lamb. Put lamb pieces onto skewer (which should be soaking in water for at least an hour or so). Don't pack the skewers tightly. Put lamb on grill (should be very hot). Depending on heat of fire, they should cook very quickly, at the most 3 minutes.

2. 2

   In the meantime, in a rice pot or small heavy duty pot with a tight fitting lid, take 1 cup rice (not instant) and rinse it thoroughly. Once rinsed, add the 2cups water to pot. Add a pinch of salt and cumin seeds. Turn stove onto high - med high and boil water. Once the water is boiling vigorously, lift lid and turn stove down to a low - low simmer. Return lid to pot and allow rice to cook slowly for 20 - 30 minutes. Rice is done when it is soft. Add the fresh mint to the top of the plate when serving. Keep a bowl of olives on the side as compliment.

3. 3

   This recipe is done to taste. So, feel free to adjust the recipe. I've never measured anything when I made this recipe and I generally cook in large batches. The lamb seasoning has more of a Middle Eastern flavor.

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