Shish Kabob with Rice Pilaf
|Tarragon||1⁄4 Cup (4 tbs)|
|Mixed pickling spice||2 Tablespoon|
|Crushed rosemary||1⁄4 Teaspoon|
|Boned lamb shoulder||2 Pound|
|Salad oil||2 Tablespoon|
|Tomatoes||2 , quartered (Choose Firm)|
|Butter||1⁄4 Cup (4 tbs)|
|Rice||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
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.