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Main dishes

Lamb and Pork Kabobs with Yellow Mole and Mint Rice

Lamb and Pork Kabobs with Yellow Mole and Mint Rice recipe
photo by:kraft
This easy-to-make yellow mole, inspired by the traditional mole of Oaxaca served over meat kabobs, a favorite "street food", turns into dinnertime favorite!
20 min
1 hr 36 min
8 servings, 2 5-inch kabobs, 1/2 cup rice mixture and 3 Tbsp. mole sauce each
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What You Need

lb.  lamb shoulder or leg, cut into 16 cubes (about 1 inch)
lb.  pork loin, cut into 16 cubes (about 1 inch)
cup  KRAFT Zesty Italian Dressing
cup  mint leaves, finely chopped, divided
can   (10-1/2 oz.) chicken broth
 ancho peppers, stemed, seeded and hydrated
cup  PLANTERS Slivered Almonds, toasted
cup   golden raisins
cups  hot cooked rice

Make It

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.

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.)

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.

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.

Kraft Kitchens Tips

How to Hydrate Chiles
Cover ancho peppers with hot water; let stand 20 min. or until softened. Drain.
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.
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.

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