Lamb and Vegetable Kabob on Saffron Rice
Makes 8 servings
|2||pounds lean boneless lamb, cut into 1-1/2-inch cubes|
|1||each lime, lemon and orange|
|1/2||cup apple juice|
|1/4||cup white wine vinegar|
|2||cloves garlic, sliced|
|1||small onion, chopped|
|1||teaspoon ground cumin|
|2||small zucchini cut into 1-inch pieces|
|8||large pieces fresh pineapple|
|2||small onions, quartered|
|1||can (14-1/2 ounces) reduced-sodium chicken broth|
|1-1/2||cups uncooked rice|
|1/16||teaspoon ground saffron|
- Place lamb in resealable food storage bag. Finely grate lime, lemon and orange peels. Combine grated peels, apple juice, vinegar, garlic, chopped 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 hours or overnight, turning several times.
- Place zucchini, pineapple and quartered onions in resealable food storage bag. Pour reserved marinade over vegetable mixture, turning to coat. Seal bag. Marinate at room temperature 20 minutes, turning twice. Combine chicken broth and enough water to equal 3-1/3 cups liquid in medium saucepan; add rice and saffron. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 20 minutes or until rice is tender.
- Remove lamb from marinade; discard marinade. Remove vegetables from marinade; reserve marinade. Thread lamb on 8 skewers, alternating with zucchini, pineapple and quartered onions. Brush with reserved vegetable marinade. Arrange kabobs on rack of broiler pan sprayed with nonstick cooking spray. Broil, 4 inches from heat, 15 minutes or until desired doneness is reached, brushing with reserved marinade and turning every 5 minutes. Serve kabobs over rice. Garnish, if desired.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||16 %|
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