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Prep 15min
Total8hr26min
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
545
Calories from Fat
205
Total Fat
23 g
Saturated Fat
6 g
Cholesterol
120 mg
Sodium
380 mg
Potassium
650 mg
Total Carbohydrate
47 g
Dietary Fiber
3 g
Protein
40 g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
98%
98%
Calcium
6%
6%
Iron
26%
26%
Exchanges:
2 Starch; 1/2 Fruit; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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