Greek Kebabs With Walnut Pilaf
- Recipe Yield : 4 Servings
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground pepper
- 12 ounces lean boneless American lamb leg or round
- 1 small yellow squash or zucchini, cut into 1/4-inch slices
- 1 red bell pepper, cut into squares
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1-3/4 cups water
- 1 package (6-ounces) Near East Long Grain and Wild Rice pilaf mix
- 1 cup broccoli flowerets
- 1/4 cup chopped toasted walnuts
Preparation Steps
- In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1-inch pieces and toss with oil mixture. Refrigerate 4-6 hours, stirring occasionally.
- In medium saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add water and bring to a boil. Stir in rice and contents of Spice Sack. Cover and reduce heat to low. Simmer 25 minutes. Stir in broccoli; simmer 5 minutes longer. Stir in walnuts. Set aside.
- Meanwhile, thread lamb, squash and bell pepper onto 4 skewers. Grill or broil kebabs 4-5 inches from heat 5 minutes per side, to desired doneness.
- Serve kebabs over rice pilaf mixture.
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