Close up view of Moroccan lamb and rice on a blue plate.

Moroccan Lamb and Rice

Lamb kabobs are served with gluten-free rich rice full of onion, pine nuts, white rice, lemon, cinnamon, cumin, allspice, clove coriander, ginger, pistachios and raisins and accompanied by yogurt, tomatoes and mint.

  • Serving Size
    ½ cup
  • Prep Time
    45 min
  • Cook Time
    30 min
  • Total Time
    1 hr 15 min


  • 3 tablespoons olive oil
  • 3 cups red onion
  • 1 cup pine nuts
  • 1 tablespoon olive oil
  • 3 cups long grain or parboiled rice
  • 3 cups water
  • 3 cups chicken stock
  • 2 tablespoons fresh lemon zest
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon and cumin
  • ¼ teaspoon allspice, clove, coriander and ginger
  • 1 cup toasted pistachios
  • ½ cup dark seedless raisins
  • 2 ½ pounds lamb chunks
  • 36 whole cherry tomatoes
  • 1 ½ cups plain yogurt
  • 3 tablespoons fresh mint
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  • In large skillet heat oil over medium high heat; add onion and sauté 1 minute. Add pine nuts and continue cooking until onion softens and nuts are browned.
  • Add oil and rice and continue cooking 5 minutes until rice is transparent. Add boiling water and stock; bring to a boil, reduce heat, cover and simmer 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and keep warm.
  • Stir lemon zest, salt, pepper and remaining spices into rice mixture; mix well.
  • Add pistachios and raisins and mix. Keep warm and hold until ready to use as directed.
  • To serve: Thread grilled lamb chunks onto soaked bamboo skewers with tomatoes. Place ½ cup rice mixture on plate and top with skewer of lamb and rice. Dollop with 2 tablespoons yogurt and a sprinkling of mint, salt and pepper.