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southwestern grilled lamb kabobs recipe

Written on Wednesday, August 31, 2016 | 9:58:00 PM



makes: 4 servings (1 kabob, ½ cup rice, and 1⁄3 cup sauce each)

prep: 30 minutes       grill: 10 minutes

Ingredients : 
- 1 tablespoon ground ancho chile pepper
- 1½ teaspoons ground cumin
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1¼ pounds boneless lamb sirloin roast
- 2 cups hot cooked brown rice
- 1 recipe Southwest Tomato Sauce
- Snipped fresh cilantro

southwest tomato sauce: In a large saucepan cook ½ cup chopped onion and 1 clove garlic, minced, in 1 teaspoon hot olive oil over medium heat for 4 to 6 minutes or until tender, stirring occasionally. Stir in one 14.5- to 15-ounce can crushed tomatoes, undrained; ½ teaspoon ground ancho chile pepper; ½ teaspoon dried oregano, crushed; ¼ teaspoon ground cumin; ¼ teaspoon dried thyme, crushed; and ¼ teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until slightly thickened. Process sauce with an immersion blender or cool slightly and process in a blender until smooth. Keep warm.

Preparation Method :
1) In a medium bowl stir together the ground ancho chile pepper, cumin, olive oil, garlic powder, onion powder, salt, and black pepper; set aside. Trim fat from meat. Cut meat into 1¼- to 1½-inch pieces. Place meat in bowl with spice mixture; stir to coat. Thread meat onto four 10-inch skewers,* leaving a ¼-inch space between pieces. Set aside.

2) For gas or charcoal grill, place kabobs on the grill rack directly over medium heat. Grill, covered, for 10 to 12 minutes or until meat reaches desired doneness, turning once halfway through grilling. Divide rice among four serving plates and spoon tomato sauce over rice. Sprinkle with cilantro. Place one kabob on each serving plate.

*test kitchen tip: If using wooden skewers, soak them in enough water to cover for at least 30 minutes before using.




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