Yield: 1 Servings
|2 tablespoons||Olive oil|
|1 \N||Clove garlic; minced|
|2 tablespoons||Lime juice|
|2 tablespoons||Apple juice|
|⅛ teaspoon||Chili powder|
|⅛ teaspoon||Hot pepper sauce|
|1¼ pounds||Leg of lamb; cubed|
|1 \N||Yellow bell pepper; seeded and cut into 1 inch squares|
|1 \N||Red bell pepper; seeded and cut into 1 inch squares|
|1 small||Yellow squash; cut into 1 inch cubes|
|8 smalls||Green chili peppers|
|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