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Andalusian Lamb Kabobs
Yield: Makes 5 servings
Ingredients:
2
tablespoons orange juice concentrate
1
tablespoon olive oil
1
clove garlic, thinly sliced
1/2
teaspoon dried oregano
1/2
teaspoon ground cumin
1/2
teaspoon paprika
1/4
teaspoon salt
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper
12
ounces lean lamb, cut into 1-inch cubes
4
asparagus spears, diagonally cut crosswise into 2-inch pieces
1
navel orange, cut into segments
3-1/3
cups hot cooked white or brown rice
Preparation:
1.
To make marinade, combine orange juice concentrate, oil, garlic, oregano, cumin, paprika, salt, black and red peppers in large heavy-duty resealable food storage bag. Add lamb; seal bag tightly. Turn bag to coat pieces thoroughly. Refrigerate at least 1 hour or up to 8 hours, turning occasionally.
2.
Alternately thread lamb, asparagus and orange sections onto skewers. Brush with marinade.
3.
Grill kabobs 5 minutes on covered grill over medium-hot coals. Turn, kabobs; brush with marinade. Discard remaining marinade. Grill kabobs 5 to 7 minutes more for medium or until desired doneness. Serve with rice.
Andalusia is a region of southern Spain where kabobs like this are served as appetizers, but they can easily become a complete meal when accompanied by white or brown rice and a crisp green salad.
Nutritional Information:
| Serving Size: | |
| Sodium | 73 mg |
| Protein | 21 g |
| Fiber | 1 g |
| Carbohydrate | 35 g |
| Cholesterol | 55 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 19 % |
| Calories | 280 |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 2 |
| Meat | 2 |
This recipe appears in:
Lamb
