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Shish Kabob With Rice Pilaf

Diner.Americana's picture
Ingredients
  Tarragon 1⁄4 Cup (4 tbs)
  Mixed pickling spice 2 Tablespoon
  Crushed rosemary 1⁄4 Teaspoon
  Boned lamb shoulder 2 Pound
  Green pepper 1
  Salad oil 2 Tablespoon
  Tomatoes 2 , quartered (Choose Firm)
  Mushrooms 8 Medium
  Butter 1⁄4 Cup (4 tbs)
  Rice 1 Cup (16 tbs)
  Minced onion 2 Tablespoon
  Chicken broth 2 Cup (32 tbs)
Directions

Combine vinegar, wine, oil, garlic, pickling spice and rosemary; mix well.
Cut lamb in 1 1/2-inch cubes; place in bowl.
Pour vinegar mixture over lamb; mari- nate in refrigerator for several hours or overnight.
Drain lamb; reserve marinade.
Cut green pepper in 1 1/2-inch squares.
Alternate cubes of lamb, green pep- per, tomatoes and mushrooms on 4 large skewers; brush with reserved marinade.
Place on rack in broiler pan.
Broil 3 to 4 inches from heat for 8 to 10 minutes on each side.
Melt butter in saucepan; add rice and onion.
Cook, stirring constantly, until rice is lightly browned.
Add chicken broth; cover saucepan.
Simmer for 20 to 25 minutes or until all liquid is absorbed and rice is tender.
Place in serving dish; place kabobs on rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
4

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