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| Menu: Lamb & Vegetable Kabobs Meal
Lamb and Vegetable Kabobs
Artichoke Salad
Almond Rice
serves 6
Lamb and Vegetable Kabobs
1/2 cup of olive oil
1/4 cup of lemon juice
1 teaspoon of salt
1/2 teaspoon of onion powder
1/2 teaspoon of dried whole thyme
1/2 teaspoon of paprika
1 1/2 pounds of boneless lamb, cut into 1 1/4 inch cubes
12 large fresh mushrooms, about 1/2 pound
1 large green pepper, cut into 12 inch squares
3 medium onions, peeled and quartered
Combine olive oil, lemon juice, salt, onion powder, thyme, and paprika in a 12x8x2 inch baking dish. Add lamb; cover and refrigerate overnight.
Drain marinade from lamb; set marinade aside. Thread lamb, mushrooms, green pepper, and onion alternately on 6 skewers.
Arrange skewers on a lightly greased rack of a broiler pan. Broil 6 inches from heating element 4 to 5 minutes on each side or until desired degree of doneness; baste frequently with remaining marinade.
Serve warm. Yield 6 servings
Note: Kabobs may be grilled over medium coals until desired degree of doneness. Baste kabobs frequently with remaining marinade.
Artichoke salad
two 6 ounce jars of marinated artichoke hearts, undrained
one 1/2 pound head of Bibb lettuce, separated into leaves
3 tomatoes, cut into eights
3 tablespoons of capers
pimiento strips
Drain artichoke hearts and reserve 1/2 cup of marinade.
Arrange lettuce leaves on six salad plates; divide artichoke hearts and tomato wedges evenly among plates.
Spoon reserved marinade over artichokes and tomatoes; sprinkle with capers. Garnish with pimiento. Yield: 6 servings
Almond Rice
one 10 3/4 ounce can of chicken broth, undiluted
1 1/4 cups of water
1 cup of regular rice, uncooked
2 tablespoons of butter or margarine
1/2 cup of slivered almonds
Combine broth and water in a heavy saucepan; bring to a boil, and add rice. Reduce heat; cover and simmer 20 minutes or until liquid is absorbed.
Melt butter in a small skillet. Sauté almonds in butter until lightly browned; stir into rice.
Serve warm. Yield 4 to 6 servings
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