Recipe - Mediterranean Lamb Kebabs

One fourth cup Lemon juice
2 tablespoon Vegetable oil
1 tablespoon Chopped fresh mint OR 1
teaspoon dried mint leaves
1 teaspoon Brown bouquet sauce
1 Minced small garlic clove
1/8 teaspoon Pepper
1 One half pound Cubed boneless leg of lamb
in 1 inch pieces
1 tablespoon Butter/margarine
One half teaspoon Salt
One half teaspoon Ground turmeric
2 cup Uncooked long grain rice
1 md Onion cut into 8 wedges
8 Cherry tomatoes

In medium bowl, combine first six ingredients; toss to coat. Cover and let
stand 1 hour. Meanwhile, in 1 quart casserole, place 1 One half cup hot water,
the butter, salt and turmeric. Stir in rice. COver and cook on high 5
minutes, then cook on medium, 50% power, 2022 minutes until water is
absorbed and rice is tender. Fluff with fork. Recover and let stand until
ready to serve. For kebabs, place 2 onion wedges onto each skewer with lamb
cubes. Place skewers on a large platter; cover with wax paper and cook on
medium, 50% power, 1214 minutes, turning kebabs once. Place cherry
tomatoes on ends of skewers during last 3 minutes of cooking.