Adventure to Greece with this lamb dish, marinated for supreme flavor and tenderness.
Lamb Shish Kabobs
- Prep Time 15 min
- Total 8 hr 26 min
- Servings 2
- Ingredients 8
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
Instructions
-
Step1Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours.
-
Step2Remove 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.
-
Step3Set 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.
Nutrition
545
Calories
23 g
Total Fat
40 g
Protein
47 g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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