Shish Kabob with Rice Pilaf Recipe

Shish Kabobs Over Rice
submitted by bahuja2001 at


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Tarragon vinegar1⁄4 Cup (4 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Salad oil2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Mixed pickling spice2 Tablespoon
 Crushed rosemary1⁄4 Teaspoon
 Boneless lamb shoulder2 Pound
 Green pepper1
 Firm tomatoes2 , quartered
 Mushrooms8 Medium
 Butter1⁄4 Cup (4 tbs)
 Rice1 Cup (16 tbs)
 Minced onion2 Tablespoon
 Chicken broth2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4178 Calories from Fat 2398

% Daily Value*

Total Fat 268 g412%

Saturated Fat 113.9 g569.5%

Trans Fat 0.5 g

Cholesterol 765.1 mg

Sodium 1798.6 mg74.9%

Total Carbohydrates 222 g74.1%

Dietary Fiber 17.7 g70.7%

Sugars 16 g

Protein 176 g352.9%

Vitamin A 80.9% Vitamin C 261.2%

Calcium 26.4% Iron 100.3%

*Based on a 2000 Calorie diet


Combine vinegar, wine, oil, garlic, pickling spice and rosemary; mix well.
Cut lamb in 1 1/2-inch cubes; place in bowl.
Pour vinegar mixture over lamb; marinate in refrigerator for several hours or overnight.
Drain lamb; reserve marinade.
Cut green pepper in 1 1 /2-inch squares.
Alternate cubes of lamb, green pepper, tomatoes and mushrooms on 4 large skewers; brush with reserved marinade.
Place on rack in broiler pan.
Broil 3 to 4 inches from heat for 8 to 10 minutes on each side.
Melt butter in saucepan; add rice and onion.
Cook, stirring constantly, until rice is lightly browned.
Add chicken broth; cover saucepan.
Simmer for 20 to 25 minutes or until all liquid is absorbed and rice is tender.
Place in serving dish; place kabobs on rice.