| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Clove garlic; minced | |
| 2 | tb | Lime juice |
| 2 | tb | Apple juice |
| 1/2 | ts | Honey |
| 1/8 | ts | Chili powder |
| 1/8 | ts | Hot pepper sauce |
| 1 1/4 | lb | 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 | sm | Yellow squash; cut into 1 inch cubes |
| 8 | sm | Green chili peppers |
| 1 | c | Rice |
| 2 | c | Chicken stock |
| 1 1/2 | ts | Unsalted butter |
| 1 | md | Tomato; diced |
| 2 | tb | Cilantro; finely chopped |
INSTRUCTIONS
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@scsn.net> on Jan 28, 1998
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