Lemon-Thyme Glazed Rabbit Loin Kabobs
Grilled, delicious, and beautifully charred: Highlighting the essence of grilling season these flavorful kabobs feature tender rabbit loins skewered and grilled with a medley of summer veggies glazed with a...
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Prep Time |
Cook Time |
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Ingredients List
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Rabbit loin, trimmed and cut into 1-inch cubes or Boneless Chunks |
1.5 lb |
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Zucchini, cut into ½ inch rounds |
2 each |
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Red Onion, quartered, core removed |
2 each |
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Red Bell Pepper, cut into eighths, seeds removed |
2 each |
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Lemon Juice, freshly squeezed |
¼ cup |
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Thyme leaves, freshly picked |
½ teaspoon |
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Sugar |
2 tablespoons |
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Long Grain Rice, |
1 cup |
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Chicken or Rabbit Stock |
2 cups |
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Butter |
2 tablespoons |
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Olive Oil |
2 tablespoons |
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Red Wine Vinegar |
1 tablespoon |
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Parsley, finely chopped |
2 tablespoons |
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Salt & Pepper |
To Taste |
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12-inch Bamboo Skewers |
8 each |
Chef’s Mandatory Prep
Do this before cooking and skewering the loins and vegetables: In a bowl combine the rabbit loins, the vegetables, the olive oil and red wine vinegar. Season to taste with salt and pepper. Mix thoroughly and allow to marinate in the refrigerator for at least 45 minutes, up to 4 hours.
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Prep your grill |
Preheat the grill to a medium-high heat or use one chimney of charcoal, about 3lbs of briquets. Use a stiff bristled brush to clean the cooking grates and wipe with a small amount of oil to prevent sticking. |
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Soak your skewers |
Soak your bamboo skewers in water for 15 minutes, prior to skewering the vegetables and rabbit loin chunks. This will keep your skewers from burning. |
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Rinse your rice |
To create the fluffiest rice, rinse the rice under running water using a mesh strainer until the water runs clear. This rinses off the excess starches and prevents the rice from sticking. |
Step-by-Step Instructions
1. Prep: Using soaked skewers, carefully skewer your marinated vegetables and rabbit loin chunks. Alternating between the rabbit loin chunks, the zucchini, the bell pepper, and the onion. You will be able to fit 4 pieces of each vegetable and 4-6 pieces of rabbit loin chunks per skewer.
2. Make the Lemon-Thyme Glaze: In a small pot add the lemon juice and sugar. Heat over medium heat until the sugar dissolves. Turn off the heat and add your picked thyme leaves. Let this mixture steep for 15 minutes and reserve.
3. For the Rice Pilaf: In a pot with a lid, add your rinsed rice, chicken or rabbit stock, and butter. Over medium-high heat, bring the liquid to a simmer for 5 minutes uncovered. Then cover the pot with a lid and reduce the heat to low and cook for 25 minutes. Turn the heat off and allow the covered rice to sit untouched for 15 minutes. Use a fork to gently fluff the rice and then season with salt to taste. Cover and reserve.
4. Grill the Skewers: Working with a pre-heated grill or over an even layer of hot charcoal, use tongs to place the skewers directly of over the heat. Flip the skewers every 30 seconds for four to five minutes applying the lemon-thyme glaze liberally using a grill-safe brush after every turn. Use a thermometer to measure the temperature of the rabbit loins and remove from the grill when the rabbit reaches 155 degrees.
5. Assemble and Serve: On a plate, serve ¾ cup of cooked rice, spread evenly across the plate. Place two skewers on the bed of rice and brush once more with the lemon-thyme glaze, sprinkle with ½ tablespoon of parsley and serve.
