Lamb Shish Kabobs
Lamb Shish Kabobs takes approximately 8 hours and 26 minutes from beginning to end. This main course has 1973 calories, 75g of protein, and 115g of fat per serving. This recipe serves 1 and costs $7.56 per serving. This recipe is liked by 14 foodies and cooks. Head to the store and pick up caesar dressing, lamb, green bell pepper, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Betty Crocker. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. Try Sirloin Shish Kabobs, Meatball Shish Kabobs, and Build-Your-Own Shish Kabobs for similar recipes.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 491 minutes
Ingredients:
1/4 cup Caesar or French dressing
1 1/2 cups hot cooked rice
1/2 medium green bell pepper, cut into 1-inch pieces
3/4 pound boneless lamb, but into 1-inch pieces
8 frozen small whole onions, from 1-pound bag, thawed and drained
8 pineapple chunks, about 1 inch
1/2 medium red bell pepper, cut into 1-inch pieces
Equipment:
metal skewers
oven
broiler pan
skewers
Cooking instruction summary:
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.
Step by step:
1. 1
2. 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.
3. 2
4. 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.
5. 3
6. Set oven control to broil.
7. Place skewers on rack in broiler pan.
8. 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.
9. Serve kabobs on rice; sprinkle with parsley.
Nutrition Information:
covered percent of daily need
