Lamb and veal kebabs with risoni salad
4 servings
45 minutes
Lamb and veal kebabs with risotto salad embody Arab culinary tradition, where meat combines with aromatic spices and fresh herbs. Tender and flavorful kebabs gain a special spiciness from ground cinnamon and spices, highlighting the richness of the meat duo. Their serving with a refreshing risotto salad soaked in lemon juice and olive oil creates a perfect balance of flavors – juicy, spicy, and refreshing. This dish is suitable for festive gatherings as well as cozy family dinners, merging the warm atmosphere of Eastern cuisine with the lightness of Mediterranean notes. Grilling gives the meat an appetizing crust, while fragrant herbs enhance the flavor even more. Lamb and veal kebabs with risotto are a harmony of tastes and traditions that captivate from the first bite.
1
For the salad, bring salted water to a boil in a large pot and cook the orzo for 12 minutes until tender. Drain, rinse under cold water, and dry well. Place the pasta in a bowl and add olive oil, vinegar, lemon zest, lemon juice, arugula, chopped basil, and finely chopped red onion. Mix well, season with salt, and refrigerate.
- Risoni: 200 g
- Olive oil: 2 teaspoons
- Balsamic vinegar: 2 teaspoons
- Lemon zest: 0.5 teaspoon
- Lemon juice: 2 teaspoons
- Arugula: 40 g
- Basil leaves: 1.5 tablespoon
- Red onion: 0.5 head
2
In a food processor, place the minced meat, onion, garlic, spices, and cinnamon. Add salt. Chop well, but not to a puree consistency. Divide the minced meat into 8 portions and shape them into long sausage-like patties. Thread the kebabs onto metal skewers and press slightly to ensure the meat adheres to the skewers. Refrigerate for 30 minutes.
- Minced lamb: 250 g
- Onion: 1 head
- Ground veal: 250 g
- Garlic: 2 cloves
- Spices: 1 teaspoon
- Ground cinnamon: 1 teaspoon
3
Preheat the grill and lightly brush with vegetable oil. Grill the kebabs for 8-10 minutes, turning constantly. Serve warm with a risotto salad.
- Vegetable oil: to taste