Skewers with Lamb Meatballs, Fried Rice with Coriander, and Yogurt Dressing

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Juicy grilled lamb meatballs on skewers served with fried rice and a freshly yogurt dressing – a fresh and flavorful twist on outdoor dining

Serves 4 people

Rice

  • 250 g jasmine rice
  • 500 ml water
  • 2 handfuls fresh coriander
  • Finely grated zest of 1 organic lime
  • Oil for frying

    • Lamb

  • 400 g ground lamb
  • 1 onion
  • 1 clove garlic
  • 1 egg
  • 4 tbsp breadcrumbs
  • 1 tsp ground cumin
  • 1 tsp ground rosemary
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ tsp coarse salt
  • 1 handful flat-leaf parsley (about 2–3 tbsp coarsely chopped)

    ‍
  • Grill Skewers

    • Dressing

  • 300 ml yogurt
  • 1 clove garlic
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • Finely grated zest of ¼ organic lemon
  • Sea salt
  • Freshly ground pepper

    • This is the way To make it...

    Method

    • Start by preheating your combo plancha-grill.
    • Cook the rice on low heat with the lid on for about 12 minutes. Let it rest off the heat for 10 minutes, then cool completely.
    • Grate the onion and garlic, and mix with the egg, breadcrumbs, lamb, and spices.
    • Form the mixture into meatballs and thread them onto skewers.
    • Press garlic into the yogurt and season the dressing with parsley, lemon zest, salt, and pepper.
    • Grill the lamb meatballs on the grill side.
    • Fry the cooled rice in oil on the hot plancha.
    • Toss the finished rice with fresh coriander and lime zest.
    • Serve the skewers and rice with the yogurt dressing.

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