Andalusian Lamb Kabobs

Andalusian Lamb Kabobs

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
1/2 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


  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

Calories 280
Calories from Fat 19 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 55 mg
Carbohydrate 35 g
Fiber 1 g
Protein 21 g
Sodium 73 mg

Dietary Exchange

Starch 2
Fruit 1/2
Meat 2

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