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Andalusian Lamb Kabobs
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the Editors of Publications International, Ltd.. "Andalusian Lamb Kabobs" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/andalusian-lamb-kabobs-recipe.htm> 11 February 2012.
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Andalusian Lamb Kabobs
YIELD Makes 5 servings
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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:
- 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.
This recipe appears in:
Lamb
NUTRITIONAL INFORMATION:
| 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 |
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