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
Preparation
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.
