Lamb and Veal Kebabs with Orzo Salad

Main Dishes | Arabian cuisine

⏳ Time

45 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb and veal kebabs with orzo salad

Ingredients

Orzo Pasta - 7.1 oz
Olive Oil - 2 teaspoons
Citrus Zest Mix - ½ teaspoon
Balsamic Vinegar - 2 teaspoons
Meyer Lemon Juice - 2 teaspoons
Arugula - 1.4 oz
Fresh basil leaves - 1½ tablespoons
Rack of Lamb - 8.8 oz
Spanish onions - ½ head
Onion - 1 head
Boiled Veal - 8.8 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.