Lamb Shish Kabobs

Lamb Shish Kabobs

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

Prep Time

15

Minutes

Total Time

8:26

Hrs:Mins

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Metal skewers that are a square shape (instead of round) help keep food from turning or spinning when skewers are turned.
Variation
Not fond of lamb? Use beef or boneless pork loin, cut into 2-inch cubes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 545
    • (Calories from Fat 205 ),
  • Total Fat 23 g
    • (Saturated Fat 6 g,),
  • Cholesterol 120 mg;
  • Sodium 380 mg;
  • Total Carbohydrate 47 g
    • (Dietary Fiber 3 g,
  • Protein 40 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Fruit;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.