Mediterranean Lamb Kebabs


1/4 cup Lemon juice
2 tablespoons Vegetable oil
1 teaspoon tbl Chopped fresh mint OR 1 dried mint leaves
1 teaspoon Brown bouquet sauce
1 Minced small garlic clove
1/8 teaspoon Pepper
1 1/2 pounds Cubed boneless leg of lamb in 1 inch pieces
1 tablespoon Butter/margarine
1/2 teaspoon Salt
1/2 teaspoon Ground turmeric
2 cups Uncooked long grain rice
1 medium Onion cut into 8 wedges


In medium bowl, combine first six ingredients; toss to coat. Cover and let stand 1 hour. Meanwhile, in 1 quart casserole, place 1 1/2 cup hot water, the butter, salt and turmeric. Stir in rice. COver and cook on high 5 minutes, then cook on medium, 50%% power, 20-22 minutes until water is absorbed and rice is tender. Fluff with fork. Re-cover 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, 12-14 minutes, turning kebabs once. Place cherry tomatoes on ends of skewers during last 3 minutes of cooking.




1.0 servings


Sunday, February 28, 2010 - 2:15am



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