North african orange and lamb kebabs jb

4 Servings

Ingredients

Quantity Ingredient
½ cup Loosely packed fresh cilantro leaves
½ cup Loosely packed fresh parsley leaves
3 Cloves garlic, peeled and crushed
1 teaspoon Paprika
1 teaspoon Ground cumin
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
¼ cup Nonfat plain yogurt
2 tablespoons Fresh lemon juice
1 pounds Lean leg of lamb, trimmed and cut into 1-inch cubes
2 Seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices

Directions

1. Prepare a charcoal fire or preheat a gas grill.

2. In a food processor, combine cilantro, parsley, garlic, paprika, cumin, salt and pepper; process until herbs are finely chopped. Add yogurt and lemon juice; process until smooth. Scrape into a medium bowl, add lamb and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

3. Thread lamb and orange slices alternately onto 4 or 8 skewers. Discard marinade.

4. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until cooked to desired doneness - 7 to 10 minutes for medium-rare. Serve immediately.

255 Cal, 27 G Pro, 7.0 G Fat, 21 G Carb, 350 MG Sod, 76 MG Chol, 4.0 G Fiber

Reprinted From Eating Well Magazine website.

Posted to MM-Recipes Digest V4 #287 by Julie Bertholf <jewel1@...> on Nov 03, 1997

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