Lamb Skewers with Olive Rice Pilaf | Think Rice (Canada)

Ingredients

• 3 tbsp (15 mL) vegetable oil, separated
• 1 medium red onion, finely diced, separated
• 1 tbsp (10 g) fresh garlic, minced
• 1 tbsp (15 mL) preserved hot peppers (use fresh if preferred)
• 1 cup (250 mL) U.S.-grown long grain brown rice, rinsed under cold water
• 1 ½ cup (340 mL) chicken stock
• ⅔ cup (150 mL) California Ripe Green Olive brine
• 600g boneless fresh lamb, cut into ¾” cubes
• 1 tbsp (15 mL) curry powder
• ½ tbsp (7.5 mL) dried oregano
• ½ tsp (2.5 mL) granulated garlic powder
• 1 tbsp (15 mL) fresh lemon juice
• Sea salt, to taste
• 1 can (170 g) green California Ripe Olives, sliced
• ⅛ bunch cilantro, leaves picked and chopped (separate stems and finely chop)
• 1 ½ cups (340 grape tomatoes, halved (sub in regular diced tomato if preferred)
• 1 can (170 g) black California Ripe Olives, roughly chopped
• ½ cup (100 g) feta cheese, crumbled