Diabetes > Food, Diet and Recipes > Recipes > Lamb And Vegetable Kabobs On Saffron Rice
Lamb And Vegetable Kabobs On Saffron Rice

Lamb And Vegetable Kabobs On Saffron Rice

Serves: 8

Method

  • Place lamb in resealable plastic food storage bag
  • Finely grate lime lemon and orange peels
  • Combine grated peels apple juice vinegar garlic chopped onion and cumin in medium bowl
  • Pour half the marinade over lamb turning to coat
  • Seal bag
  • Reserve other half of marinade
  • Marinate in refrigerator 4 hours or overnight turning several times.
Nutrional Facts (Per Serving)
Calories 278, Calories from Fat 16%, Total Fat 5g, Saturated Fat 2g, Protein 19g, Carbohydrates 38g, Cholesterol 48mg, Sodium 56mg, Dietary Fiber 1g.
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Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
Ingredients
To make Lamb And Vegetable Kabobs On Saffron Rice, you'll need:
  • 2 lb lean boneless lamb cut
  • 1
  • 1/2" cubes
  • 1 lime
  • 1 lemon
  • 1 orange
  • 1/2 cup apple juice
  • 1/4 cup white wine vinegar
  • 2 garlic cloves sliced
  • 1 small onion chopped
  • 1 tsp ground cumin
  • 2 small zucchini cut
  • 1" pieces
  • 8 large pieces fresh pineapple
  • 2 small onions quartered
  • 1 can reduced-sodium chicken broth - (14
  • 1/2 oz)
  • 1
  • 1/2 cups uncooked rice
  • 1/8 tsp ground saffron