North African Orange and Lamb Kebabs Jb

Categories: Main dish, African
Yield: 4 Servings

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

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

Reprinted From Eating Well Magazine website.
Posted to MM-Recipes Digest V4 #287 by Julie Bertholf
on Nov 03, 1997

-----

----------