Title: Southwestern Lamb Kebabs
Categories: None
Yield: 1 Servings

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

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