| 3/4 | pound boneless lamb, but into 1-inch pieces |
| 1/4 | cup Caesar or French dressing |
| 8 | frozen small whole onions, from 1-pound bag, thawed and drained |
| 8 | pineapple chunks, about 1 inch |
| 1/2 | medium green bell pepper, cut into 1-inch pieces |
| 1/2 | medium red bell pepper, cut into 1-inch pieces |
| 1 1/2 | cups hot cooked rice |
| 1 | tablespoon chopped fresh parsley, if desired |
Serve with...
Greek Salad
Total Time:
20 min
| 1. | Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours. |
| 2. | Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. |
| 3. | Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley. |
|
| Metal skewers that are a square shape (instead of round) help keep food from turning or spinning when skewers are turned. |
|
| Not fond of lamb? Use beef or boneless pork loin, cut into 2-inch cubes. |
Nutrition Information:
545 ( 205 ); 23 g ( 6 g); 120 mg; 380 mg; 47 g ( 3 g); 40 g 70 %; 98 %; 6 %; 26 % 2 ; 1/2 ; 2 ; 4