Lamb and Pork Kabobs with Yellow Mole and Mint Rice

1. 1

   Thread meats alternately onto eight 10-inch wooden skewers, cut in half; place in shallow dish.

2. 2

   Mix dressing and half of the mint.

3. 3

   Remove 2 Tbsp.of the dressing mixture; set aside for later use.

4. 4

   Pour remaining dressing mixture over kabobs; cover.

5. 5

   Refrigerate 1 hour to marinate.

6. 6

   Meanwhile, pour broth into blender.

7. 7

   Add peppers, almonds and raisins; cover.

8. 8

   Blend 5 min.

9. 9

   or until smooth.

10. 10

    Press through fine-mesh strainer into small saucepan; cook on medium heat until heated through, stirring occasionally.

11. 11

    (Do not let sauce come to boil.)

12. 12

    Remove kabobs from marinade; discard marinade.

13. 13

    Cook kabobs in large skillet or griddle pan in 2 batches on medium-high heat 6 to 7 min.

14. 14

    or until meat is cooked through, turning occasionally and brushing with the remaining dressing mixture.

15. 15

    Meanwhile, mix rice and remaining mint; cover.

16. 16

    Let stand until ready to serve.

17. 17

    Spoon 1/2 cup of the rice mixture onto each of eight serving plates.

18. 18

    Top each with 2 kabobs and about 3 Tbsp.

19. 19

    of the mole sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.