Shish Kabob

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Aetna Intelihealth InteliHealth Aetna Intelihealth Aetna Intelihealth
 
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Harvard Medical School

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Shish Kabob

Weight Management
14220
Wine
Shish Kabob
Shish Kabob
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These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when wine, lemon juice, rosemary and garlic are added.
5589
National Institute of Health
2004-06-23
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National Heart, Lung, and Blood Institute
2006-06-23
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Shish Kabob

These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when wine, lemon juice, rosemary and garlic are added.

2 T. olive oil
1/2 t. rosemary
1/2 C. chicken broth
1/8 t. black pepper
1/4 C. red wine
juice of 1 lemon
1 t. chopped garlic
1/4 t. salt
2 lb. lean lamb, cut into 1-inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions

  1. Combine oil, broth, wine, lemon juice, garlic, salt, rosemary and pepper.
  2. Pour over lamb, tomatoes, mushrooms and onions.
  3. Marinate in refrigerator several hours or overnight.
  4. Assemble separate skewers of lamb, onions, mushrooms and tomatoes.
  5. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember lamb and onions take longer to cook than mushrooms and tomatoes.

 


YIELD: 8 servings SERVING SIZE: 1 kabob with 3 ounces meat

NUTRITION ANALYSIS PER SERVING: Calories, 274; Total fat, 12 grams; Saturated fat, 3 grams; Cholesterol, 75 milligrams; Sodium, 207 milligrams

14210, 21067, 21077, 21078, 21085, 21092, 21121, 21127,
 
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dmtSimple
Last updated June 23, 2004


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