Southwestern lamb kebabs

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
1 Clove garlic; minced
2 tablespoons Lime juice
2 tablespoons Apple juice
½ teaspoon Honey
⅛ teaspoon Chili powder
⅛ teaspoon Hot pepper sauce
1¼ pounds Leg of lamb; cubed
Skewers
1 Yellow bell pepper; seeded and cut into 1 inch squares
1 Red bell pepper; seeded and cut into 1 inch squares
1 small Yellow squash; cut into 1 inch cubes
8 smalls Green chili peppers
1 cup Rice
2 cups Chicken stock
1½ teaspoon Unsalted butter
1 medium Tomato; diced
2 tablespoons Cilantro; finely chopped

Prep: 20 min, Marinate: 2:00, Cook: 20 min, plus cooling time.

Heat oil in a heavy nonstick skillet over medium high heat. Saut‚ garlic 30 seconds. Add next 5 ingredients and salt and pepper to taste. Cook 3 minutes, until heated through. Cool to room temperature and pour into a glass baking dish. Add lamb cubes to marinade and toss to coat. Cover and marinate 2-24 hours in refrigerator. Turn on broiler or prepare grill.

Remove lamb from marinade, reserving marinade. Alternate 3 cubes lamb, 2 cubes each of red and yellow peppers, 2 cubes squash and one cube small green pepper on small skewers. Baste with reserved marinade. Broil or grill 12-14 minutes, turning frequently.

Meanwhile, combine stock and rice in a saucepan over medium high heat.

Bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Stir in butter and pepper to taste. Toss with diced tomatoes and cilantro. Serve kebabs with rice.

Posted to recipelu-digest Volume 01 Number 620 by molony <molony@...> on Jan 28, 1998

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