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Lamb Shish Kabobs

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By Betty Crocker Kitchens
Updated Oct 8, 2024
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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
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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