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Zesty Lamb Kabobs Recipe
|Dry red wine||1 1⁄3 Cup (21.33 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Cup (16 tbs), finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Dijon mustard||2 Tablespoon|
|Lamb||2 Pound, cut in 1 inch cubes|
|Green peppers||2 Large, cut in 1 inch squares|
|Red peppers||2 Large, cut in 1 inch squares|
|Onions||3 Medium, cut in eights|
|Cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3572 Calories from Fat 1496
% Daily Value*
Total Fat 167 g256.4%
Saturated Fat 67.4 g337.2%
Trans Fat 0 g
Cholesterol 598.7 mg
Sodium 2098.5 mg87.4%
Total Carbohydrates 241 g80.4%
Dietary Fiber 27.6 g110.4%
Sugars 55.9 g
Protein 189 g377.3%
Vitamin A 188.9% Vitamin C 1129.2%
Calcium 40.2% Iron 135.9%
*Based on a 2000 Calorie diet
Add lamb cubes.
Cover and marinate in refrigerator several hours or overnight.
Remove lamb from marinade.
On 8-inch wooden skewers, thread red or green pepper square, onion chunk and lamb cube.
Repeat, ending with onion chunk and pepper square.
Place 4 kabobs on microwave-safe plate.
Microwave at high (10) 4 to 5 minutes.
Repeat with remaining kabobs.
Place kabobs on a bed of cooked rice and keep warm.
In 4 cup glass measure, combine reserved marinade and cornstarch; stir until smooth.
Microwave at high (10) 4 to 5 minutes, until thickened, stirring every 2 minutes.
Remove bay leaf.
Pour sauce over kabobs