Lamb Skewers With Pineapple-scallion Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
• 1 garlic clove, smashed
• 2 tablespoons soy sauce
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons vegetable oil
• salt and pepper
• 1 1/4 lbs lamb loin, cut into 1-inch cubes
• 4 scallions, cut into 1-inch pieces
• 1 1/2 cups long-grain rice

Recipe

• 1 in a resealable plastic bag, combine the pineapple juice, garlic, soy sauce, ginger and oil; season with salt and pepper.
• 2 add the lamb and scallions and let marinate at room temperature for 30 minutes.
• 3 preheat an outdoor grill or grill pan to medium-high. in a medium saucepan, bring 1 3/4 cups salted water to a boil. add the rice, cover and cook over low heat for 18 minutes.
• 4 meanwhile, thread the marinated lamb and two-thirds of the pineapple chunks onto four 10-inch skewers and the marinated scallions onto one 10-inch skewer.
• 5 grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes.
• 6 coarsely chop the remaining pineapple chunks and stir into the cooked rice. remove the grilled scallions from the skewer and stir into the rice.
• 7 serve the lamb kebabs with the pineapple-scallion rice.