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Lamb Shish Kabobs

Adventure to Greece with this lamb dish, marinated for supreme flavor and tenderness.

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Prep Time 15 min
Total Time 8 hr 26 min
Servings 0

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 545
Calories from Fat: 205 ),

% Daily Value

Total Fat: 23 g; 23 %
(Saturated Fat 6 g, 6 % ),
Cholesterol: 120 mg; 120 %;
Sodium: 380 mg; 380 %;
Total Carbohydrate: 47 g; 47 %
(Dietary Fiber 3 g 3 % ),
Protein: 40 g; 40 %

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 98%;
Calcium: 6%;
Iron: 26%;

Exchanges:

2 Starch; 1/2 Fruit; 2 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 4/23/2007 10:34:32 AM REPORT ABUSE mama -sam said:

Rating:

serve with wild rice. place lamb in italian dressing over nite, next morning rinse & seasoned with crushed rosemary,crush ment,mrs.dash, crush thyme, garlic powder, & paprika. using the dried herbs crush them to bring out their flavor.

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