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| 1/4 Tasse | lemon juice |
| 2 Esslöffel | vegetable oil |
| 1 Esslöffel | Chopped fresh mint Or 1 teaspoon dried mint leaves |
| 1 Teelöffel | Brown bouquet sauce |
| 1 | Minced small garlic clove |
| 1/8 Teelöffel | pepper |
| 1 1/2 x ca. 450 g | Cubed boneless leg of lamb in 1 inch pieces |
| 1 Esslöffel | Butter or margarine |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | turmeric ground |
| 2 Tasse | Uncooked long grain rice |
| 1 mittel | Onion cut into 8 wedges |
| 8 | Cherry tomatoes |
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In medium bowl, combine first six ingredients; toss to coat. Cover and let stand 1 hour. Meanwhile, in 1 quart casserole, place 1 1/2 cup hot water, the butter, salt and turmeric. Stir in rice. COver and cook on high 5 minutes, then cook on medium, 50% power, 20-22 minutes until water is absorbed and rice is tender. Fluff with fork. Re-cover and let stand until ready to serve. For kebabs, place 2 onion wedges onto each skewer with lamb cubes. Place skewers on a large platter; cover with wax paper and cook on medium, 50% power, 12-14 minutes, turning kebabs once. Place cherry tomatoes on ends of skewers during last 3 minutes of cooking.
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