Shish Kebab With Rice

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Feb. 25, 2011


Lamb 2 1/2 Pound (Cut From Leg Or Shoulder)
Chopped parsley 1 Tablespoon
Onion 1 , chopped
Thyme 1 Teaspoon
Oregano 1 Teaspoon
Dry white wine 2 Teaspoon
Fresh mushrooms 6 Small
Bay leaves 4
Butter/Margarine 4 Tablespoon
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.

Recipe Summary

Nutrition Facts

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