Lamb Skewers:

2 TbspMcCormick Coriander Seed Ground
1 tsp McCormick Cumin Seed Ground
3 tsp McCormick Lemon Pepper Seasoning
1 tsp McCormick Cloves Ground
500g Lamb steaks/boneless lamb shoulder/legs
1 tub Greek yogurt
1 bunch mint leaves
1/2 Tsp Iodized Salt
1 Tsp Brown Sugar


Turmeric Basmati Rice

1 tsp McCormick Turmeric
1 tspMcCormick Parsley flakes
2 Tbsp Unsalted Butter
1 pc Small white onion, chopped
1/2 cup Basmati Rice
1 cup Water
1 Tbsp Unsalted Butter
To taste Iodized Salt
Bamboo skewers


Lamb Skewers

1.Cut lamb into chunk bite sized pieces.


2.Place in a bowl and add the tub of yogurt and a bunch of mint leaves and add the spice blend. Mix to combine. Cover with plastic wrap and refrigerate for two hours or overnight.


3.Thread lamb onto skewers


4.On a hot grill, grill skewers until browned on all sides, 3-4 minutes per side. Remove to a platter, let rest for 5 minutes and serve immediately.


Turmeric Basmati Rice

1. Melt butter in a medium sized saucepan, sauté onions and allow to sweat


2. Add turmeric and sauté for 1-2 minutes then add in the rice and sauté to combine to allow turmeric to cover the rice fully.


3.Cover rice with water. Allow rice to cook over low heat for 8-10 minutes. Once rice is cooked, using a fork mix rice and sprinkle parsley flakes and add butter coat rice. Season with salt.

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