North African Orange & Lamb Kebabs

By Jeanette Terry

Ingredients
  • 1/2 cup loosely packed fresh cilantro leaves

  • 1/2 cup loosely packed fresh parsley leaves

  • 3 cloves garlic, crushed and peeled

  • 1 teaspoon paprika

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1/4 cup nonfat plain yogurt

  • 2 tablespoons lemon juice

  • 1 pound lean leg of lamb, trimmed of fat and cut into 1-inch cubes

  • 2 seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices

Directions
  1. Preheat grill to high.

  2. Combine cilantro, parsley, garlic, paprika, cumin, salt and pepper in a food processor; process until the herbs are finely chopped. Add yogurt and lemon juice; process until smooth. Scrape into a medium bowl, add lamb and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

  3. Thread lamb and orange slices alternately onto 8 skewers. Discard marinade.

  4. Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare. Serve immediately.

  5. • Make Ahead Tip: Equipment: Eight 10-inch skewers (see Tip)


Nutritional Facts

Servings
4
Serves 4
• Calories 199
• Fat 5 g
• Cholesterol 73 mg
• Carbohydrates 12 g
• Protein 25 g
• Fiber 2 g
• Sodium 377 mg
• Potassium 514 mg
Exchanges
1/2 fruit
3 lean meat

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