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

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


  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.