Serves: 4
Prep Time: 205 minutes
Meal Occasion: Appetizer, Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: Middle Eastern
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 1/2 | lb. lamb |
| 4 | oz. red bell peppers cubed |
| 4 | oz. onion cut for skewers |
| 4 | oz. green bell peppers cubed |
| 2 | tsp. fresh cilantro |
| 5 | oz. yogurt |
| 1 | clove garlic crushed |
| 1/2 | tsp. fresh parsley chopped |
| lemon slices |
| 2 | tsp. fresh ginger grated |
| salt and pepper to taste |
Instructions
1. Cut lamb into 1 inch cubes.
2. Mix together yogurt, ginger, garlic, cilantro, salt and pepper. Stir lamb into yogurt and leave in a refrigerator for at least 3 hours.
3. Peel the rind from the lemon with a potato peeler. Squeeze the juice.
4. Cook rice according to package instructions, but add lemon juice and rind to the water. When rice is cooked, remove peel and stir in parsley.
5. Thread the lamb onto kebab skewers with the onions, and peppers. Grill for 10-15 minutes turning occasionally to prevent burning.
6. Serve with lemon rice, garnished with lemon slices.
You may use beef, or chicken to make kabobs in the same way. Experiment with other vegetables as well, tomatoes, zucchini, or even fruit.
