Ingredients Weight Measure
Olive oil 4 Tbsp.
Onion, diced 6 oz.
Salt and pepper to taste
Allspice 1 Tbsp.
Brown rice 9 cups
Water 4-1/2 qts.
Chickpeas, canned, cooked 3 cups


Ingredients Weight Measure
TABASCO® brand Original Red Sauce 4 oz.
Tomato paste 2 Tbsp.
Cumin seed 1 Tbsp.
Coriander seed, crushed 2 Tbsp.
Onion, medium, grated 1 ea.
Lemon juice 2 oz.
Extra virgin olive oil 1/4 cup
Black pepper, cracked 1 Tbsp.


Ingredients Weight Measure
Leg of lamb, trimmed, cut into 1" cubes 5-1/2 lbs.
Bamboo skewers, 6" long 24 pieces

To Plate

Ingredients Weight Measure
Clementines, peeled and segmented 12 pieces
Plain low-fat yogurt 1 cup
Cilantro sprigs, for garnish 1 bunch


  1. To make the Rice, heat a large pot over medium to high heat. Add the oil and allow it to get hot. Saut├ę the onions until golden and season with salt, pepper and allspice. Add rice and stir to coat with the oil. Place the water in the pot and bring to a boil. Lower the heat to a simmer and cover for about 15 minutes. Add chickpeas and allow to cook for 5 minutes or until all water has been absorbed. Let sit covered for 10 minutes before serving.
  2. To make the Marinade, combine all ingredients in a mixing bowl and stir until mixed well.
  3. Place the cubed lamb in the marinade and mix well. Skewer the lamb, about 3 to 4 pieces per skewer, and let sit for at least 1 hour, or up to 1 full day.
  4. Remove lamb from marinade and reserve marinade. Grill the lamb over high heat until your preferred temperature, about 3 minutes each side for medium rare.
  5. To assemble, for each serving, place a serving spoon of rice in the center of the plate. Lay 2 skewers against the rice. Place 1 Tbsp. yogurt in front of the skewers, topped with the clementine segment. Use sprigs of cilantro for garnish, along with 1 tsp. marinade.

Yield: 12 servings