Lamb Skewers with Olive Rice Pilaf


  • 3 tbsp Vegetable oil, separated
  • 1 Medium Red onion, finely diced, separated
  • 1 tbsp fresh garlic, minced
  • 1 tbsp Preserved Hot Peppers (use fresh if preferred)
  • 1 cup U.S. grown long grain brown rice, rinsed under cold water
  • 1 ½ cup Chicken Stock
  • ⅔ cup (150 mL) California Ripe Green Olive brine
  • 600 g boneless fresh lamb, cut into ¾” cubes
  • 1 tbsp Curry powder
  • ½ tbsp dried oregano
  • ½ tsp granulated garlic powder
  • 1 tbsp fresh lemon juice
  • Sea salt, to taste
  • 1 can (170 g) green California Ripe Olives, sliced
  • ⅛ Bunch Cilantro, leaves picked and chopped. Separate stems and finely chop.
  • 1 can (170 g) black California Ripe Olives, roughly chopped
  • 2 ½ cups grape tomatoes, halved (sub in regular diced tomato if preferred)
  • ½ cup feta cheese, crumbled


  1. Heat a 2-4 L saucepot over medium heat and add 1 Tbsp veg oil. Add ½ red onions and sweat 2
    minutes. Add in minced garlic and gently sweat 1 minute more then stir in hot peppers.
  2. Add rinsed long grain grown rice to your pot, stir to coat well with oil, add chicken stock and olive
    brine. Turn heat to high, cover with a lid, and bring to a boil.
  3. Lower rice temperature down to a low simmer, keeping covered with a lid, and set a timer for 45
  4. Meanwhile, prepare the lamb skewers. In a bowl toss together the lamb with curry powder,
    oregano, granulated garlic, 1 Tbsp oil, lemon juice, pinch of salt. Mix well to combine then distribute meat between 8-10 bamboo skewers. Set aside to marinate for 20 minutes.
  5. After 40 minutes of cooking check rice for doneness. Meanwhile, place a large frying pan on med-
    high heat to sear the lamb skewers.
  6. Once rice is almost done stir in green olives and chopped cilantro stems. Cover and let steam for
    ten minutes while you prepare the rest of the dish.
  7.  Add 1 Tbsp veg oil to pre-heated hot frying pan, then add in lamb and sear skewers on all sides,
    about 90 seconds, or until desired doneness is reached. Remove lamb from pan and let rest on a
    plate nearby.
  8. While the frying pan is still warm and full of tasty bits add in the rest of the diced red onion, quickly
    sauté, then finish with tomatoes. Remove from heat.
  9. Fluff steamed rice pilaf, serve a large scoop on each plate, topping with 2-3 lamb skewers, warm
    tomatoes, crumbled feta, fresh cilantro, and sliced black olives. Enjoy!
Recipe by:

Laura Maxwell

Developed in collaboration with USA Rice.