• 40minutes
  • 265calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) boneless lamb leg , from shank

  2. 1/3 cup(s) chili sauce

  3. 2 tablespoon(s) teriyaki sauce

  4. 1/4 head(s)

  5. red cabbage

  6. 1 head(s)

  7. romaine lettuce

  8. 1 bunch(es) green onions

  9. 1 large navel orange

  10. 1/4 cup(s) orange juice

  11. 2 tablespoon(s) low-fat mayonnaise dressing

  12. 1 tablespoon(s) cider vinegar

  13. 1 teaspoon(s) prepared mustard

  14. 1/4 teaspoon(s) cracked black pepper

  15. 1/8 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Trim all fat from lamb. Cut lamb into 12 chunks. In medium bowl, mix lamb, chili sauce, and teriyaki sauce; set aside.

  2. Thinly slice cabbage; discard any tough ribs. Cut romaine cross-wise into 1/4-inch-thick slices. Cut green onions into 2-inch pieces. Cut orange in half; cut each half into 3 wedges; cut each wedge crosswise in half.

  3. In large bowl, stir orange juice, mayonnaise dressing, vinegar, mustard, pepper, and salt until blended. Add cabbage and lettuce; toss salad slaw well.

  4. Preheat broiler if manufacturer directs. On 4 all-metal skewers, alternately thread lamb chunks, green-onion pieces, and orange pieces.

  5. Place kabobs on rack in broiling pan. Brush lamb with any chili sauce mixture remaining in bowl. Place pan in broiler at closest position to source of heat; broil kabobs 10 minutes or until lamb is medium-rare or until of desired doneness, turning skewers once.

  6. Serve kabobs with salad slaw.


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