Lamb Shish Kabobs

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

  • 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

  • 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

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

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.