| 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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