Lamb and Pork Kabobs with Yellow Mole and Mint Rice

• 1 lb. lamb shoulder or leg, cut into 16 cubes (about 1 inch) Safeway 1 lb For $5.99 thru 02/09
• 1 lb. pork loin, cut into 16 cubes (about 1 inch)
• 1/2 cup KRAFT Zesty Italian Dressing
• 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 PLANTERS Slivered Almonds, toasted
• 1/4 cup golden raisins
• 4 cups hot cooked rice

1. Thread meats alternately onto eight 10-inch wooden skewers, cut in half; place in shallow dish.
2. Mix dressing and half of the mint.
3. Remove 2 Tbsp.of the dressing mixture; set aside for later use.
4. Pour remaining dressing mixture over kabobs; cover.
5. Refrigerate 1 hour to marinate.
6. Meanwhile, pour broth into blender.
7. Add peppers, almonds and raisins; cover.
8. Blend 5 min.
9. or until smooth.
10. Press through fine-mesh strainer into small saucepan; cook on medium heat until heated through, stirring occasionally.
11. (Do not let sauce come to boil.)
12. Remove kabobs from marinade; discard marinade.
13. Cook kabobs in large skillet or griddle pan in 2 batches on medium-high heat 6 to 7 min.
14. or until meat is cooked through, turning occasionally and brushing with the remaining dressing mixture.
15. Meanwhile, mix rice and remaining mint; cover.
16. Let stand until ready to serve.
17. Spoon 1/2 cup of the rice mixture onto each of eight serving plates.
18. Top each with 2 kabobs and about 3 Tbsp.
19. of the mole sauce.

lamb shoulder, pork loin, italian dressing, mint, chicken broth, ancho chiles, golden raisins, rice

Taken from www.kraftrecipes.com/recipes/lamb-pork-kabobs-yellow-mole-mint-rice-108657.aspx (may not work)