(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesLamb Recipes pg 2 >  Lamb Kabobs with Rice



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Yield: Makes 2 servings.


    • 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


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


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages