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North African Orange & Lamb Kebabs

Categories:
main dishes, lamb, bbq & grilling

1/2 cup loosely packed fresh cilantro leave
1/2 cup loosely packed fresh parsley leaves
3 cloves garlic; peeled and crushed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup nonfat plain yogurt
2 tablespoons fresh lemon juice
1 pound lean leg of lamb; trimmed
--cut into 1-inch cubes
2 seedless oranges; unpeeled
--quartered
--cut into 1/4-inch-thick slices

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.

Makes 4 servings.

255 calories per serving; 27 grams protein; 7 grams fat (2.4 grams saturated fat); 21 grams carbohydrate; 350 mg sodium; 76 mg cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00




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