Yellow Mole Lamb and Pork Kabobs
1 Hr(s) 36 Min(s) (incl. marinating)
20 Min(s) Prep
1 Hr(s) 16 Min(s) Cook
Mix things up tonight with our Yellow Mole Lamb and Pork Kabobs. Italian dressing, mint, ancho chilies, almonds and more give this dish its unique flavor. Served with mint rice, these Yellow Mole Lamb and Pork Kabobs will be your new go-to.
What You Need
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8 servings
Original recipe yields 8 servings
1 lb. lamb shoulder or leg, cut into 16 cubes (about 1 inch)
1 lb. pork loin, cut into 16 cubes (about 1 inch)
1/2 cup mint leaves, finely chopped, divided
1 can (10-1/2 oz.) chicken broth
2 ancho chiles, stemed, seeded and hydrated
1/2 cup slivered almonds, toasted
1/4 cup golden raisins
4 cups hot cooked rice
Let's Make It
1
Thread meats alternately onto eight 10-inch wooden skewers, cut in half; place in shallow dish. Mix dressing and half of the mint. Remove 2 Tbsp.of the dressing mixture; set aside for later use. Pour remaining dressing mixture over kabobs; cover. Refrigerate 1 hour to marinate.
2
Meanwhile, pour broth into blender. Add peppers, almonds and raisins; cover. Blend 5 min. or until smooth. Press through fine-mesh strainer into small saucepan; cook on medium heat until heated through, stirring occasionally. (Do not let sauce come to boil.)
3
Remove kabobs from marinade; discard marinade. Cook kabobs in large skillet or griddle pan in 2 batches on medium-high heat 6 to 7 min. or until meat is cooked through, turning occasionally and brushing with the remaining dressing mixture. Meanwhile, mix rice and remaining mint; cover. Let stand until ready to serve.
4
Spoon 1/2 cup of the rice mixture onto each of eight serving plates. Top each with 2 kabobs and about 3 Tbsp. of the mole sauce.
Kitchen Tips
Tip 1
How to Hydrate Chiles
Cover ancho peppers with hot water; let stand 20 min. or until softened. Drain.
Tip 2
Food Facts
A mole sauce is typically a thick sauce with a silky smooth texture. When preparing this easy-to-make mole, be sure to strain the sauce as directed. If you don't have a fine-mesh strainer, you can strain the sauce through several layers of cheesecloth instead.
Tip 3
Shortcut
If using a large comale, griddle pan or grill pan, skewer meat on eight 10-inch skewers, but do not cut in half. Cook 12 to 14 min. or until meat is cooked through.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 300mg
13%
Total Carbohydrates 32g
12%
Dietary Fiber 3g
11%
Sugars 4g
8%
Protein 24g
48%
Vitamin A
25%
Vitamin C
2%
Calcium
4%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings, 2 5-inch kabobs, 1/2 cup rice mixture and 3 Tbsp. mole sauce each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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