California Lamb Kebabs Mediterranean-style
2 pounds boneless California lamb sirloin, cut into 48 pieces
1 bottle (16 ounces) Italian salad dressing or marinade, divided
2 red onions, divided into 24 pieces
1 red pepper, divided into 12 pieces
1 green pepper, divided into 12 pieces
12 fresh white or crimini mushrooms
1 package (6 ounces) rice pilaf
Place lamb in nonreactive pan. Reserve 1/4 cup dressing and pour remaining over lamb; cover and let stand in refrigerator for 6 to 8 hours.
To serve, prepare pilaf according to package directions; keep warm. Drain lamb; discard marinade. Divide and thread lamb, alternately with onion, pepper and mushrooms, onto skewers. Grill over medium-hot coals, basting with reserved dressing, 12 to 14 minutes or until medium rare (145˚F). Divide hot pilaf among 6 individual serving plates and arrange 2 kebabs on each.