Adventure to Greece with this lamb dish, marinated for supreme flavor and tenderness.
pound boneless lamb, but into 1-inch pieces
cup Caesar or French dressing
frozen small whole onions, from 1-pound bag, thawed and drained
pineapple chunks, about 1 inch
medium green bell pepper, cut into 1-inch pieces
medium red bell pepper, cut into 1-inch pieces
cups hot cooked rice
tablespoon chopped fresh parsley, if desired
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 205 ),
% Daily Value
- Total Fat
- 23 g
- 23 %
- (Saturated Fat
- 6 g,
- 6 %
- 120 mg
- 120 %;
- 380 mg
- 380 %;
- Total Carbohydrate
- 47 g
- 47 %
- (Dietary Fiber
- 3 g
- 3 %
- 40 g
- 40 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1/2 Fruit; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.