Andalusian Lamb Kabobs
Makes 5 servings
|2||tablespoons orange juice concentrate|
|1||tablespoon olive oil|
|1||clove garlic, thinly sliced|
|1/2||teaspoon dried oregano|
|1/2||teaspoon ground cumin|
|1/4||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|
- 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.
- Alternately thread lamb, asparagus and orange sections onto skewers. Brush with marinade.
- 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.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||19 %|
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