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Home RECIPES Coconut Rice with Lamb Kabobs and Mint Sauce

Coconut Rice with Lamb Kabobs and Mint Sauce

Total Time: 30 mins.
Prep Time: 20 mins.
Cook Time: 10 mins.
Serves: 4

Ingredients

3 tbsp (45 mL) olive oil
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) chopped fresh oregano
1 tbsp (15 mL) chopped fresh thyme
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1 1/2 lb (750 g) boneless leg of lamb, cut into 1-inch (2.5 cm) cubes
2 pkg (250 g each) Tilda Coconut Steamed Basmati Rice  
 
Mint Sauce:
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) chopped fresh mint
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) chopped fresh cilantro
1 tbsp (15 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
1 clove garlic, minced
Pinch hot pepper flakes

Star Product

Coconut Steamed Basmati Rice
Coconut Steamed Basmati Rice

Directions

  1. Mix together olive oil, red wine vinegar, oregano, thyme, garlic and salt; transfer to resealable bag. Add lamb; refrigerate for about 2 hours or up to overnight.
  2. Remove lamb from marinade, discarding any leftover marinade. Thread lamb onto soaked bamboo or metal skewers.
  3. Preheat grill to medium-high; grease grate well. Grill lamb, turning occasionally, for 8 to 10 minutes or until well marked and internal temperature reaches 160°F (71°C).
  4. Mint Sauce: Mix together olive oil, mint, vinegar, cilantro, parsley, salt, garlic and hot pepper flakes.
  5. Cook rice according to package directions. Serve lamb over rice and drizzle with sauce.