Pineapple Herb Glazed Shish Kabobs

Chef.Jim.Manzi's picture

Sep. 19, 2011

Ingredients

Boneless lamb chunk 4 Pound
For marinade
Crushed pineapple 8 1/2 Ounce (1 Can)
Seasoned salt 1 Teaspoon
Rosemary 1 Teaspoon
Seasoned pepper 1/2 Teaspoon
Dill weed 1/2 Teaspoon
Garlic powder 1/8 Teaspoon
White wine 1/2 Cup (8 tbs)
Wine vinegar 3 Tablespoon
Cooking oil 2 Tablespoon

Directions

MAKING

1. In a bowl combine all ingredients and toss the lamb chunks to coat well with marinade.

2. With cover refrigerate several hours, turning lamb occasionally.

3. Onto skewers string lamb cubes and grill over hot coals or broil under broiler to desired degree of doneness, brushing lamb occasionally with marinade.

SERVING

4. Serve the kabobs on a serving plate spooning the gravy around.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1178Calories from Fat 849

 % Daily Value*

Total Fat 94 g144.6%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 799 mg33.29%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 5 g

Protein 67 g134%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet