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Shish Kabob with Rice Pilaf Recipe
|Tarragon||1⁄4 Cup (4 tbs)|
|Mixed pickling spice||2 Tablespoon|
|Crushed rosemary||1⁄4 Teaspoon|
|Boned lamb shoulder||2 Pound|
|Salad oil||2 Tablespoon|
|Tomatoes||2 , quartered (Choose Firm)|
|Butter||1⁄4 Cup (4 tbs)|
|Rice||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
Calories 1021 Calories from Fat 601
% Daily Value*
Total Fat 67 g103.2%
Saturated Fat 28.5 g142.5%
Trans Fat 0.1 g
Cholesterol 191.3 mg
Sodium 448.8 mg18.7%
Total Carbohydrates 55 g18.5%
Dietary Fiber 4.5 g18.1%
Sugars 3.7 g
Protein 44 g88.9%
Vitamin A 21.8% Vitamin C 66.2%
Calcium 8.2% Iron 27.9%
*Based on a 2000 Calorie diet
Cut lamb in 1 1/2-inch cubes; place in bowl.
Pour vinegar mixture over lamb; mari- nate 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 pep- per, 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.