Shish Kabob with Rice Pilaf Recipe
In a few words, Shish Kabob With Rice Pilaf is described as heavenly, superb and outstanding. It is an effortless Side Dish. Surely, Shish Kabob With Rice Pilaf is a recipe one can try out any time.
Ingredients
1/4 c. tarragon
2 tbsp. mixed pickling spice
1/4 tsp. crushed rosemary
2 lb. boned lamb shoulder
1 green pepper
2 tbsp. salad oil
2 firm tomatoes, quartered
8 med. mushrooms
1/4 c. butter
1 c. rice
2 tbsp. minced onion
2 c. chicken broth
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.
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.
