Southwestern Lamb Kebabs

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Southwestern Lamb Kebabs Ingredients

2 tb Olive oil	1 Yellow bell pepper; seeded
1 Clove garlic; minced	1 Red bell pepper; seeded and
2 tb Lime juice	1 sm Yellow squash; cut into 1
2 tb Apple juice	8 sm Green chili peppers
1/2 ts Honey	1 c Rice
1/8 ts Chili powder	2 c Chicken stock
1/8 ts Hot pepper sauce	1 1/2 ts Unsalted butter
1 1/4 lb Leg of lamb; cubed	1 md Tomato; diced
Skewers	2 tb Cilantro; finely chopped

Instructions for Southwestern Lamb Kebabs

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 on Jan 28, 1998

Main Ingredient: LambCuisine: Uncategorized