Lamb Skewers with Olive Rice Pilaf - California Ripe Olives

Ingredients

• 3 tbsp Vegetable oil, separated
• 1 Medium Red onion, finely diced, separated
• 1 tbsp fresh garlic, minced
• 1 tbsp Preserved Hot Peppers (use fresh if preferred)
• 1 cup U.S. grown long grain brown rice, rinsed under cold water
• 1 ½ cup Chicken Stock
• ⅔ cup (150 mL) California Ripe Green Olive brine
• 600 g boneless fresh lamb, cut into ¾” cubes
• 1 tbsp Curry powder
• ½ tbsp dried oregano
• ½ tsp granulated garlic powder
• 1 tbsp 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 can (170 g) black California Ripe Olives, roughly chopped
• 2 ½ cups grape tomatoes, halved (sub in regular diced tomato if preferred)
• ½ cup feta cheese, crumbled