Lamb and Veal Kebabs with Orzo Salad
Main Dishes • Arabian
Description
Lamb and veal kebabs with orzo salad
Ingredients
- Orzo Pasta 5 oz
- Olive Oil 2 teaspoons
- Citrus Zest Mix ½ teaspoon
- Balsamic Vinegar 2 teaspoons
- Meyer Lemon Juice 2 teaspoons
- Arugula 0 oz
- Fresh basil leaves 1½ tablespoons
- Rack of Lamb 10 oz
- Spanish onions ½ head
- Onion 1 head
- Boiled Veal 10 oz
- Garlic 2 cloves
- Spices 1 teaspoon
- Ground Cinnamon 1 teaspoon
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
For the salad, bring salted water to a boil in a large pot and cook the orzo for 12 minutes until tender. Drain, rinse under cold water, and dry well. Place the pasta in a bowl and add olive oil, vinegar, lemon zest, lemon juice, arugula, chopped basil, and finely chopped red onion. Mix well, season with salt, and refrigerate.
Step 2
In a food processor, combine the ground meat, onion, garlic, spices, and cinnamon. Season with salt. Process until well mixed but not pureed. Divide the mixture into 8 portions and shape them into long sausage-like patties. Thread the kebabs onto metal skewers and press gently to secure the meat to the skewers. Refrigerate for 30 minutes.
Step 3
Preheat the grill and lightly grease with vegetable oil. Grill the kebabs for 8-10 minutes, turning constantly. Serve warm with the orzo salad.
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