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
Preheat grill to high.
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.
Thread lamb and orange slices alternately onto 8 skewers. Discard marinade.
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.
• Make Ahead Tip: Equipment: Eight 10-inch skewers (see Tip)
- 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
- 1/2 fruit
- 3 lean meat