Grilled Lamb Kebabs with Cauliflower Rice
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Lamb Kebabs
1 pound lamb shoulder, cut into 1-inch cubes
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Wood or metal skewers 
For the Cauliflower Rice
1 medium head of cauliflower, grated or riced
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
2. In a large bowl, combine the lamb cubes with olive oil, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure the lamb is evenly coated.
3. Thread the marinated lamb onto skewers, leaving a little space between each piece to ensure even cooking.
4. For the cauliflower rice, start by removing the leaves and stem from the cauliflower. Cut it into florets and use a food processor or box grater to pulse or grate until it resembles rice.
5. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
6. Add the riced cauliflower to the skillet, stirring to combine with the garlic. Season with salt and pepper. Cook for about 5 to 7 minutes, or until the cauliflower is tender but not mushy. Remove from heat and set aside.
7. Place the kebabs on the grill and cook for 8 to 10 minutes, turning occasionally, until the lamb is browned and cooked to your desired level of doneness.
8. Serve the grilled lamb kebabs over the cauliflower rice, garnished with fresh parsley. Enjoy your healthy and diabetic-friendly dinner!
