Print
ShareThis
Old World Chicken and Vegetables
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
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
