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LAMB KABOBS WITH RICE

Yield: Makes 2 servings.
 

INGREDIENTS

    • 8 ounces lean boneless lamb shoulder tip*, cut into 1½-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
     

DIRECTIONS

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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