Ingredients

• 500 gms (1.11 lbs) lamb
• 3 tbsps olive oil
• 3 garlic cloves
• 2 tbsps lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cauliflower
• 0.5 onion
• 2 tbsps parsley
• 2 tbsps olive oil
• 0.5 tsp salt (for cauliflower rice)
• 0.25 tsp black pepper (for cauliflower rice)

Instructions

1. Cut the lamb into 1-inch cubes and place in a large bowl.
2. In a small bowl, mix olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and black pepper. Pour marinade over the lamb and mix well to coat. Cover and refrigerate for at least 1 hour.
3. If using wooden skewers, soak them in water for 30 minutes before threading the lamb onto the skewers.
4. Preheat your grill to medium-high heat.
5. Thread the marinated lamb cubes onto the skewers.
6. Grill the lamb skewers for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
7. While the lamb is grilling, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
8. Finely chop the onion and parsley.
9. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
10. Add the cauliflower rice to the skillet and cook, stirring occasionally, for about 5-7 minutes until tender.
11. Stir in the chopped parsley, salt, and black pepper, and cook for an additional 2 minutes.
12. Serve the grilled lamb kebabs over a bed of cauliflower rice.

Notes

• Marinate the lamb for at least 1 hour for best flavor
• Soak wooden skewers in water for 30 minutes before using to prevent burning