Recipe - Southwestern Lamb Kebabs

2 tablespoon Olive oil
1 Clove garlic; minced
2 tablespoon Lime juice
2 tablespoon Apple juice
One half teaspoon Honey
1/8 teaspoon Chili powder
1/8 teaspoon Hot pepper sauce
1 One fourth pound 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 small Yellow squash; cut into 1
inch cubes
8 small Green chili peppers
1 cup Rice
2 cup Chicken stock
1 One half teaspoon Unsalted butter
1 md Tomato; minced
2 tablespoon 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 224 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
1214 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 2025
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 minced tomatoes and cilantro. Serve kebabs with rice.

Posted to recipeludigest Volume 01 Number 620 by molony molony@scsn.net
on Jan 28, 1998