Mediterranean lamb kebabs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Chopped fresh mint OR 1 teaspoon dried mint leaves |
| 1 | teaspoon | Brown bouquet sauce |
| 1 | Minced small garlic clove | |
| ⅛ | teaspoon | Pepper |
| 1½ | pounds | Cubed boneless leg of lamb in 1 inch pieces |
| 1 | tablespoon | Butter/margarine |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground turmeric |
| 2 | cups | Uncooked long grain rice |
| 1 | medium | Onion cut into 8 wedges |
| 8 | Cherry tomatoes | |
Directions
In medium bowl, combine first six ingredients; toss to coat. Cover and let stand 1 hour. Meanwhile, in 1 quart casserole, place 1½ cup hot water, the butter, salt and turmeric. Stir in rice. COver and cook on high 5 minutes, then cook on medium, 50% power, 20-22 minutes until water is absorbed and rice is tender. Fluff with fork. Re-cover and let stand until ready to serve. For kebabs, place 2 onion wedges onto each skewer with lamb cubes. Place skewers on a large platter; cover with wax paper and cook on medium, 50% power, 12-14 minutes, turning kebabs once. Place cherry tomatoes on ends of skewers during last 3 minutes of cooking.