Spice up mealtime with this lamb kebab recipe. All you need is five flavourful ingredients to make it happen.
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Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the onion, stirring, for 3-5 mins or until soft. Add the spice mix and rice and cook, stirring, for 1 min or until rice is coated in spice mix. Add 21/2 cups (625ml) water and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the rice is tender and the liquid is absorbed.
Meanwhile, cook the kebabs following packet directions.
Stir the peas into the rice mixture. Set aside, covered, for 5 mins to steam. Spoon the rice mixture onto a large serving platter and top with the kebabs.
COOK. STORE. SAVE.
Don't throw away the red onion skin! Pop it in a sealable bag in the freezer to use in homemade stock.