LAMB KABOBS WITH RICE
Yield: Makes 2 servings.
• 8 ounces lean boneless lamb shoulder tip*, cut into 1-1/2-inch cubes
• 1/3 cup low-sodium chicken broth
• 2 tablespoons finely chopped onion
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 1 clove garlic, crushed
• 1/4 teaspoon oregano
• 1/4 teaspoon marjoram leaves, crushed
• 1/8 teaspoon ground black pepper
• 1/2 large green pepper, cut into eight 1-inch squares
• 4 cherry tomatoes
• 4 large mushroom caps
• 1 cup hot cooked rice, cooked in low sodium chicken broth
*Or use beef sirloin
Combine lamb, broth, onion, lemon juice, oil, garlic, oregano, marjoram and black pepper in medium bowl.
Cover; refrigerate several hours or overnight, stirring occasionally.
Drain meat. Reserve marinade.
Arrange cubes of meat alternately with 2 squares of green pepper, one tomato, and 1 mushroom cap on each of four 8-inch skewers.
Baste with marinade.
Broil 6 minutes on each side 5 inches from heat.
Turn; baste again.
Broil 6 minutes longer or until lamb is of desired doneness.
Serve over beds of fluffy rice.
Nutrition Facts
Calories 401
Total Fat 19g
Cholesterol 84mg
Sodium 66mg
Total Carbohydrate 31g
Dietary Fiber 2g
Protein 26g
USA Rice Federation www.usarice.com
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