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Shish Kabob with Rice Pilaf Recipe
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Mixed pickling spice||2 Tablespoon|
|Crushed rosemary||1⁄4 Teaspoon|
|Boneless lamb shoulder||2 Pound|
|Firm tomatoes||2 , quartered|
|Butter||1⁄4 Cup (4 tbs)|
|Rice||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
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
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.