Lamb Kabobs with Rice

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== 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 ==
# Combine lamb, broth, onion, lemon juice, oil, garlic, oregano, marjoram and black pepper in medium bowl. Cover; refrigerate several hours or overnight, stirring occasionally.
# Drain meat. Reserve marinade.
# 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.
# Broil 6 minutes on each side 5 inches from heat. Turn; baste again.
# Broil 6 minutes longer or until lamb is of desired doneness.
# Serve over beds of fluffy rice.
Category:Cherry tomato Recipes
Category:Green bell pepper Recipes
Category:Lamb Recipes
Category:Main Dish Meat Recipes
Category:Side Dish Meat Recipes
Category:Mushroom Recipes
Category:Rice Recipes
Category:Skewer Recipes