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Рецепт Lamb And Vegetable Kabobs On Saffron Rice
by Global Cookbook

Lamb And Vegetable Kabobs On Saffron Rice
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  Порций: 8

Ингредиенты

  • 2 lb lean boneless lamb cut 1 1/2" cubes
  • 1 x lime
  • 1 x lemon
  • 1 x orange
  • 1/2 c. apple juice
  • 1/4 c. white wine vinegar
  • 2 x garlic cloves sliced
  • 1 sm onion minced
  • 1 tsp grnd cumin
  • 2 sm zucchini cut 1" pcs
  • 8 lrg pcs fresh pineapple
  • 2 sm onions quartered
  • 1 can reduced-sodium chicken broth - (14 1/2 ounce)
  • 1 1/2 c. uncooked rice
  • 1/8 tsp grnd saffron

Инструкции

  1. Place lamb in resealable plastic food storage bag. Finely grate lime, lemon and orange peels. Combine grated peels, apple juice, vinegar, garlic, minced onion and cumin in medium bowl. Pour half the marinade over lamb, turning to coat. Seal bag. Reserve other half of marinade. Marinate in refrigerator 4 hrs or possibly overnight, turning several times.
  2. Place zucchini, pineapple and quartered onions in resealable plastic food storage bag. Pour reserved marinade over vegetable mix, turning to coat. Seal bag. Marinate at room temperature 20 min, turning twice.
  3. Combine chicken broth and sufficient water to equal 3 1/3 c. liquid in medium saucepan; add in rice and saffron. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 20 min or possibly till rice is tender.
  4. Remove lamb from marinade; throw away marinade. Remove vegetables from marinade; reserve marinade. Thread lamb on 8 skewers, alternating with zucchini, pineapple and quartered onions. Brush with reserved vegetable marinade.
  5. Arrange kabobs on rack of broiler pan sprayed with nonstick cooking spray. Broil, 4 inches from heat, 15 min or possibly till desired doneness is reached, brushing with reserved marinade and turning every 5 min.
  6. Serve kabobs over rice. Garnish, if you like.
  7. This recipe yields 8 servings.