Lamb Shish Kabobs

 

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.