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.