Skewers with Lamb Meatballs, Fried Rice with Coriander, and Yogurt Dressing

• Start by preheating your combo plancha-grill.
• Cook the rice on low heat with the lid on for about 12 minutes. Let it rest off the heat for 10 minutes, then cool completely.
• Grate the onion and garlic, and mix with the egg, breadcrumbs, lamb, and spices.
• Form the mixture into meatballs and thread them onto skewers.
• Press garlic into the yogurt and season the dressing with parsley, lemon zest, salt, and pepper.
• Grill the lamb meatballs on the grill side.
• Fry the cooled rice in oil on the hot plancha.
• Toss the finished rice with fresh coriander and lime zest.
• Serve the skewers and rice with the yogurt dressing.