📖 Instructions

1. Prepare the Lamb: In a bowl, combine the diced lamb with olive oil, minced garlic, lemon zest, chopped rosemary, salt, and pepper. Mix well, ensuring the lamb is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours. I usually let it sit for an hour, perfect amount of time to get the flavor just right.
2. Cook the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. In a large pot, bring chicken broth to a boil. Add the rice, lemon zest, rosemary sprigs, and a pinch of salt. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and discard the rosemary sprigs. You want to make sure that you get all of the water out of the rice so it isn't soggy.
3. Thread the Kebabs: Thread the marinated lamb onto skewers. If using wooden skewers, make sure they've been soaked in water for at least 30 minutes to prevent them from burning during grilling.
4. Grill the Lamb: Heat a skillet or grill pan over medium-high heat. Add the lamb kebabs and cook for about 8-10 minutes, turning occasionally, until the lamb is cooked through and slightly charred. I love the smell of the lamb on the grill, it reminds me of my grandmother's house. Remember, cooking times depend on how well-done you like your lamb.
5. Combine and Serve: In a large bowl, gently mix the cooked rice with lemon juice and chopped fresh parsley. Serve the lemon rosemary rice with the grilled lamb kebabs on top. Garnish with extra lemon wedges and fresh rosemary sprigs, if desired. The colors alone make this dish so appealing!