Side Pannel
North African Orange and Lamb Kebabs Jb
North African Orange and Lamb Kebabs Jb
- Recipe Submitted by ADMIN on 09/26/2007
Category: African, Main Dish
Ingredients List
- 1/2 c Loosely packed fresh
- -cilantro leaves
- 1/2 c Loosely packed fresh parsley
- -leaves
- 3 Cloves garlic, peeled and
- -crushed
- 1 ts Paprika
- 1 ts Ground cumin
- 1/2 ts Salt
- 1/4 ts Freshly ground black pepper
- 1/4 c Nonfat plain yogurt
- 2 tb Fresh lemon juice
- 1 lb Lean leg of lamb, trimmed
- -and cut into 1-inch cubes
- 2 Seedless oranges, unpeeled,
- -quartered and cut into
- -1/4-inch-thick slices
Directions
1. Prepare a charcoal fire or preheat a gas grill.
2. In a food processor, combine cilantro, parsley, garlic, paprika, cumin,
salt and pepper; process until 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 4 or 8 skewers. Discard
marinade.
4. Using a long-handled barbecue brush, coat the grill rack lightly with
oil. Grill kebabs, turning occasionally, until cooked to desired doneness -
7 to 10 minutes for medium-rare. Serve immediately.
255 Cal, 27 G Pro, 7.0 G Fat, 21 G Carb, 350 MG Sod, 76 MG Chol, 4.0 G
Fiber
2. In a food processor, combine cilantro, parsley, garlic, paprika, cumin,
salt and pepper; process until 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 4 or 8 skewers. Discard
marinade.
4. Using a long-handled barbecue brush, coat the grill rack lightly with
oil. Grill kebabs, turning occasionally, until cooked to desired doneness -
7 to 10 minutes for medium-rare. Serve immediately.
255 Cal, 27 G Pro, 7.0 G Fat, 21 G Carb, 350 MG Sod, 76 MG Chol, 4.0 G
Fiber
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