Armenian Lamb Brochettes on Nutty Rice Pilaf - Fiery Foods & Barbecue Central

Ingredients

• 1 teaspoon cumin seeds
• 1⁄3 cup olive oil
• 2 tablespoons lemon juice, fresh preferred
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 1 cup finely chopped onion
• 3 tablespoons finely chopped parsley
• 1 tablespoon finely chopped ginger
• 2 cloves garlic, minced
• 2 teaspoons ground cayenne chile
• 1 teaspoon ground paprika
• 2 teaspoons fresh oregano
• ½ teaspoon cinnamon
• Freshly ground black pepper
• 1½ pounds boneless lamb, cut into 1 to1½-inch cubes, or substitute capybara
• 1 large bell pepper, stem and seeds removed, cut in1½-inch squares
• 1 small onion, cut in 1½-inch squares
• 12 cherry tomatoes
• 12 cremini mushrooms, stems removed
• 1⁄8 teaspoon saffron
• 2 tablespoons water
• 3 tablespoons blanched almonds
• 3 tablespoons pistachio nuts
• 2 tablespoons olive oil
• ½ cup vermicelli, broken into 1-inch pieces
• 1 cup long-grain rice
• ½ teaspoon ground cayenne
• 2 ½ cups chicken or beef broth
• 2 teaspoons Cayenne-Infused Meat Marinade