Lamb Kabobs with Rice
Recipe Description
Makes 2 servings.Ingredients
- 8 ounces lean boneless lamb shoulder tip, cut into 1½-inch cubes
- ? cup low-sodium chicken broth
- 2 tablespoons finely chopped onion
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 clove garlic, crushed
- ¼ teaspoon oregano
- ¼ teaspoon marjoram leaves, crushed
- ? teaspoon ground black pepper
- ½ large green bell pepper|green pepper, cut into eight 1-inch squares
- 4 cherry tomatoes
- 4 large mushroom caps
- 1 cup hot cooked rice, cooked in low sodium chicken broth
- Combine lamb, broth, onion, lemon juice, oil, garlic, oregano, marjoram and black pepper in medium bowl. Cover; refrigerate several hours or overnight, stirring occasionally.
- Drain meat. Reserve marinade.
- Arrange cubes of meat alternately with 2 squares of green bell pepper|green pepper, one tomato, and 1 mushroom cap on each of four 8-inch skewers. Baste with marinade.
- Broil 6 minutes on each side 5 inches from heat. Turn; baste again.
- Broil 6 minutes longer or until lamb is of desired doneness.
- Serve over beds of fluffy rice.
This article uses material from the "Lamb Kabobs with Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
