You are here

Shish Kabob with Rice Pilaf

Diner.Americana's picture
  Tarragon 1⁄4 Cup (4 tbs)
  Mixed pickling spice 2 Tablespoon
  Crushed rosemary 1⁄4 Teaspoon
  Boned lamb shoulder 2 Pound
  Green pepper 1
  Salad oil 2 Tablespoon
  Tomatoes 2 , quartered (Choose Firm)
  Mushrooms 8 Medium
  Butter 1⁄4 Cup (4 tbs)
  Rice 1 Cup (16 tbs)
  Minced onion 2 Tablespoon
  Chicken broth 2 Cup (32 tbs)

Combine vinegar, wine, oil, garlic, pickling spice and rosemary; mix well.
Cut lamb in 1 1/2-inch cubes; place in bowl.
Pour vinegar mixture over lamb; mari- nate in refrigerator for several hours or overnight.
Drain lamb; reserve marinade.
Cut green pepper in 1 1/2-inch squares.
Alternate cubes of lamb, green pep- per, tomatoes and mushrooms on 4 large skewers; brush with reserved marinade.
Place on rack in broiler pan.
Broil 3 to 4 inches from heat for 8 to 10 minutes on each side.
Melt butter in saucepan; add rice and onion.
Cook, stirring constantly, until rice is lightly browned.
Add chicken broth; cover saucepan.
Simmer for 20 to 25 minutes or until all liquid is absorbed and rice is tender.
Place in serving dish; place kabobs on rice.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1021 Calories from Fat 601

% Daily Value*

Total Fat 67 g103.2%

Saturated Fat 28.5 g142.5%

Trans Fat 0.1 g

Cholesterol 191.3 mg63.8%

Sodium 448.8 mg18.7%

Total Carbohydrates 55 g18.5%

Dietary Fiber 4.5 g18.1%

Sugars 3.7 g

Protein 44 g88.9%

Vitamin A 21.8% Vitamin C 66.2%

Calcium 8.2% Iron 27.9%

*Based on a 2000 Calorie diet

Shish Kabob With Rice Pilaf Recipe