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Shish Kabob

Low Fat Recipe

Egg substitute knocks out the fat in this fifteen minute fried rice with vegetables, soy sauce, bouillon and white rice.

Shish Kabob


2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup red wine
1 lemon, juice only
1 teaspoon chopped garlic
1/4 teaspoon salt
1/2 teaspoon rosemary
1/8 teaspoon black pepper
2 pounds lean lamb, cut into 1-inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions

Recipe Directions

Combine oil, broth, wine, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions. Marinate in refrigerator for several hours or overnight.

Put together skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes.

Nutrition Information

Yield: 8 servings
Serving size: 1 kabob, with 3 oz of meat
Calories: 274; Total Fat: 12g; Saturated fat: 3g; Cholesterol: 75mg; Sodium: 207mg; Total fiber: 3g; Protein: 26g; Carbohydrates: 16g;
Potassium: 728mg

Shish Kabob Skewers

  • If you sometimes turn a barbecue skewer and find that the food doesn't turn with it, solve the problem by using two pronged skewers. Or simply thread the ingredients onto two skewers instead of one.
  • You've prepared the ingredients for shish kebab but the skewers can't be found? Cut new ones from unpainted wire coat hangers. Or look in the toolbox for some heavy-gauge wire. Or slice the food into small pieces and stir-fry it instead. Just be sure to cook the meat – especially pork and chicken – longer than the vegetables.