Friday, April 22, 2016

Mike Connors' Shish Kebab and Rice Pilaf

Mike Connors' Shish Kebab and Rice Pilaf

2 lbs. boned leg of lamb, cut in 1 1/2-inch cubes
1/2 cup dry white wine
1/3 cup salad oil (or olive oil)
1 small yellow onion, peeled, thinly sliced
1 small clove garlic, pressed
Handful of minced fresh parsley
1/4 tsp. freshly ground black pepper
3/4 tsp. salt
1/4 tsp. ground paprika
Pinch of dried herbs (thyme, marjoram or basil)
12 small onions, parboiled
4 small frying peppers, cut in half and seeded
6 bay leaves
16 cherry tomatoes

Arrange lamb in shallow glass dish. Prepare marinade by combining in bowl wine, salad oil (or olive oil), onion, garlic, parsley, pepper, salt, paprika and herbs. Mix well. Pour over lamb cubes. Cover and let marinate in refrigerator 4-5 hours. Alternate lamb cubes and bay leaves on skewers. Brush with marinade and broil 4 or 5 inches from source of heat 5-7 minutes on each side (or longer if desired). Place vegetables on separate skewers, allowing 1 pepper, 3 onions and 4 tomatoes per serving. Brush with marinade and broil 2-3 minutes on each side. Serve lamb and vegetables on rice pilaf.

For the rice pilaf:

1/4 cup butter (or margarine)
1/2 cup white roce
1/2 cup brown rice
2 tbsps. minced white onion
2 cups canned chicken stock or homemade lamb stock (made by simmering lamb
shank in salted water)

Melt butter (or margarine) in saucepan. Add white and brown rice with onion. Cook, stirring constantly, until rice is lightly browned. Add broth. Cover and simmer 20-25 minutes (or until all liquid is absorbed and rice is tender). Serves 4.

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