Lamb Kabobs with Rice

Description
Makes 2 servings.

Ingredients

 * 8 ounces lean boneless lamb shoulder tip, cut into 1½-inch cubes
 * ⅓ cup low-sodium chicken broth
 * 2 tablespoons finely chopped onion
 * 2 tablespoons lemon juice
 * 1 tablespoon vegetable oil
 * 1 clove garlic, crushed
 * ¼ teaspoon oregano
 * ¼ teaspoon marjoram leaves, crushed
 * ⅛ teaspoon ground black pepper
 * ½ large green pepper, cut into eight 1-inch squares
 * 4 cherry tomatoes
 * 4 large mushroom caps
 * 1 cup hot cooked rice, cooked in low sodium chicken broth

Directions

 * 1) Combine lamb, broth, onion, lemon juice, oil, garlic, oregano, marjoram and black pepper in medium bowl. Cover; refrigerate several hours or overnight, stirring occasionally.
 * 2) Drain meat. Reserve marinade.
 * 3) Arrange cubes of meat alternately with 2 squares of green pepper, one tomato, and 1 mushroom cap on each of four 8-inch skewers. Baste with marinade.
 * 4) Broil 6 minutes on each side 5 inches from heat. Turn; baste again.
 * 5) Broil 6 minutes longer or until lamb is of desired doneness.
 * 6) Serve over beds of fluffy rice.