Recipe: Weight Watchers Lamb Souvlaki with Rice (Greek)

LAMB SOUVLAKI WITH RICE

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 pounds boneless leg of lamb, trimmed of visible fat, cut into 30 cubes
3/4 cup uncooked long-grain white rice
Nonstick cooking spray
2 small red onions, root end left intact and cut into 6 wedges each
1 large green bell pepper, seeded and cut into 12 pieces

Combine oil, garlic, oregano, thyme, salt and pepper in a large zip-close plastic bag; mix well. Add the lamb, seal the bag and turn several times to coat. Marinate the lamb at room temperature 30 minutes or refrigerate overnight.

WHEN READY TO COOK:
Cook rice according to package directions. Keep warm.

Preheat broiler. Coat a broiler pan with nonstick spray.

Drain lamb, discarding marinade. Thread 5 lamb cubes, 2 onion wedges and 2 bell pepper pieces onto each of 6 (12-inch) metal skewers, alternating the ingredients. Arrange skewers on the broiler pan.

Broil the skewers 4 inches from the heat, turning at least once, until the vegetables are tender and the lamb is cooked through, 8 to 10 minutes.

Serve with rice.

Servings: 6

PER SERVING (1 skewer plus 1/4 cup rice): 291 calories; 9g fat (29 percent calories from fat); 3g saturated fat; 73mg cholesterol; 26g protein; 25g carbohydrate; 1g fiber; 252mg sodium.

Source: Weight Watchers Take-Out Tonight