Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 ounces lean boneless lamb shoulder tip*, cut into 1-1/2-inch cubes
- 1/3 cup low-sodium chicken broth
- 2 tablespoons finely chopped onion
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 clove garlic, crushed
- 1/4 teaspoon oregano
- 1/4 teaspoon marjoram leaves, crushed
- 1/8 teaspoon ground black pepper
- 1/2 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.