lamb shish kabob

lamb shish kabob

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 8 servings, 1 kabob each


  • 2 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup red wine or red wine vinegar
  • 1 lemon, juice only
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon rosemary
  • 1/8 teaspoon ground black pepper
  • 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. Place lamb, tomatoes, mushrooms and onions in a shallow glass or ceramic dish.
  2. Pour liquid over meat and vegetables and marinate in refrigerator for several hours or overnight.
  3. Assemble 8 skewers alternating lamb, onions, mushrooms and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes.

per serving: 270 calories, 12g total fat, 3g saturated fat, 75mg cholesterol, 210mg sodium, 16g carbohydrates, 3g dietary fiber, 26g protein

Recipe from National Heart, Lung and Blood Institute: Heart Healty Recipes, July 2003.

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.