Name: Lamb Shish Kabobs
Prep time: 15 min
Total time: 8 h 26 min
Yield: 1
Cuisine: greek
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

Lamb Shish Kabobs

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Prep Time:
15 minutes

Total Time:
8 hours 26 minutes

Transport your taste buds to Greece with succulent marinated lamb, bursting with incredible flavor and tenderness.

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

Instructions:

Marinate the lamb in dressing in a shallow glass or plastic dish, cover, and refrigerate for at least 8 hours, up to 24 hours.
Pat the lamb dry, keeping the marinade aside for later. Skewer the lamb, onions, pineapple, and bell pepper onto metal skewers, alternating them while leaving a 1/4-inch gap between each piece.
Preheat oven to broil. Arrange skewers on broiler pan. Coat skewers with half of the marinade. Broil 4 to 5 inches from heat for 6 minutes until lamb is browned. Flip kabobs; brush with rest of marinade. Broil for an additional 5 minutes until lamb is tender. Serve over rice and garnish with parsley.

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