|Lamb||2 1/2 Pound (Cut From Leg Or Shoulder)|
|Chopped parsley||1 Tablespoon|
|Onion||1 , chopped|
|Dry white wine||2 Teaspoon|
|Fresh mushrooms||6 Small|
|Raw rice||1 1/2 Cup (24 tbs)|
|Olive oil/Salad oil||1/4 Cup (4 tbs)|
In a medium casserole arrange a layer of chopped parsley to cover the bottom, cover the parsley with a thin layer of chopped onion, and sprinkle with chopped thyme and oregano.
Cut the lamb into 1- or 1/2-inch cubes and arrange on top of the herbs in the casserole.
Pour over dry white wine just to cover the lamb, cover, and refrigerate anywhere from 1 to 3 days, stirring each day.
Drain the lamb dry, saving the marinade, and arrange the cubes on skewers, alternating lamb with mushrooms.
Put a small piece of bay leaf next to each lamb piece.
Strain the marinade and add the solid part to a skillet with the butter.
Simmer until the onions are golden.
Stir in the dry rice and let it brown lightly 4-5 minutes, stirring almost constantly.
Add enough water to the liquid part of the marinade to make 3 cups, and add this to the rice.
Let it boil up, turn heat to low, cover, and simmer gently 20-25 minutes, until rice it tender.
While rice is cooking, put the shish kebab under the broiler, brush with oil, and broil about 4 inches from the heat 15 minutes, turning to brown on all sides.
Serving size Complete recipe
Calories 4380Calories from Fat 2401
% Daily Value*
Total Fat 269 g413.8%
Saturated Fat 117 g585%
Trans Fat 0 g
Sodium 699 mg29.13%
Total Carbohydrates 244 g81.3%
Dietary Fiber 7 g28%
Sugars 7 g
Protein 232 g464%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet