Lamb Kebab Basmati Bowl

Ingredients

• 170 g lean lamb kebab
• 160 g cooked basmati rice
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Cut the 170 g lean lamb into 3 cm cubes and season with baharat, garlic, lemon and salt.
2. Rinse about 55 g basmati rice, simmer covered in 1½ times its volume of water for 12 minutes, then rest for 5 minutes — about 160 g cooked.
3. Thread onto skewers and grill over high heat for 8–10 minutes, turning, to medium (63 °C) or longer to taste. Rest for 3 minutes.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked basmati rice first, the Lamb Kebab on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.