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Shish Kabobs Recipe
|Boneless lamb||2 Pound, cut into 1.5 inch cubes|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced (Use Small One)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry red wine/Burgundy||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Pepper red||1 Dash|
|Onion||1 Medium, cut into 1 inch pieces|
|Green pepper||1 Medium, cut into 1 inch pieces|
Serving size: Complete recipe
Calories 2885 Calories from Fat 1538
% Daily Value*
Total Fat 173 g265.9%
Saturated Fat 38.1 g190.3%
Trans Fat 0 g
Cholesterol 777.2 mg
Sodium 1652.2 mg68.8%
Total Carbohydrates 51 g16.9%
Dietary Fiber 9.8 g39.3%
Sugars 20.8 g
Protein 262 g524.6%
Vitamin A 30.9% Vitamin C 279.2%
Calcium 16% Iron 18%
*Based on a 2000 Calorie diet
Combine diced onion and next 7 ingredients, stirring mixture well; pour over lamb cubes.
Cover and marinate in refrigerator at least 8 hours, stirring lamb occasionally.
Remove lamb from marinade, reserving marinade.
Alternate lamb and vegetables on skewers.
Grill kabobs over medium coals 15 to 20 minutes or until desired degree of doneness.
Turn and baste frequently with marinade.