• 2 Tbs. olive oil
• 1 clove garlic, crushed
• 2 Tbs. lime juice
• 2 Tbs. apple juice
• 1/2 tsp. honey
• 1/8 tsp. chili powder
• 1/8 tsp. hot pepper sauce
• 1-1/4 lbs. leg of lamb, cubed
• skewers
• 1 yellow bell pepper, seeded and cut into 1 inch squares
• 1 red bell pepper, seeded and cut into 1 inch squares
• 1 small yellow squash, cut into 1 inch cubes
• 8 small green chili peppers
• 1 cup rice
• 2 cups chicken stock
• 1-1/2 tsp. unsalted butter
• 1 medium tomato, diced
• 2 Tbs. cilantro, finely chopped

Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Add next 5 ingredients and salt and pepper to taste. Cook 3 minutes, until heated through. Cool to room temperature and pour into a glass baking dish. Add lamb cubes to marinade and toss to coat. Cover and marinate 2-24 hours in refrigerator.

Turn on broiler or prepare grill. Remove lamb from marinade, reserving marinade. Alternate 3 cubes lamb, 2 cubes each of red and yellow peppers, 2 cubes squash and one cube small green pepper on small skewers. Baste with reserved marinade. Broil or grill 12-14 minutes, turning frequently. Meanwhile, combine stock and rice in a saucepan over medium high heat. Bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Stir in butter and pepper to taste. Toss with diced tomatoes and cilantro. Serve kebabs with rice.

Per serving: calories 619, fat 28.2g, 41% calories from fat, cholesterol 109mg, protein 37.1g, carbohydrates 53.2g, fiber 3.6g, sugar 7.9g, sodium 475mg, diet points 14.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.1, Bread: 2.3, Lean meat: 4.1, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Burgundy, Merlot, or Zinfandel.