LAMB SHISH KABOBS

Lamb Shish Kabobs image

Adventure to Greece with this lamb dish, marinated for supreme flavor and tenderness.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h26m

Number Of Ingredients 8

Ingredients

3/4 pound boneless lamb, but into 1-inch pieces
1/4 cup Caesar or French dressing
8 frozen small whole onions, from 1-pound bag, thawed and drained
8 pineapple chunks, about 1 inch
1/2 medium green bell pepper, cut into 1-inch pieces
1/2 medium red bell pepper, cut into 1-inch pieces
1 1/2 cups hot cooked rice
1 tablespoon chopped fresh parsley, if desired

Steps:

Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece.
Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley.

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