|
Cozumel Lamb Kabobs
Courtesy of American Lamb Board
Serve With:
Servings: 8
Saffron rice salad and grilled pita pockets Prep Time: 20 Min. Cook Time: 10 Min. Chill Time: 8 Hrs. What you need:
(click + to add ingredients to your shopping list)
+ 1 fennel bulb
+ 1 c. tomato vegetable juice + 1 c. orange juice + 1/4 c. finely chopped onion + 1/4 c. chopped cilantro or parsley + 2 Tbsp. fennel seed + 1 tsp. salt + 1/2 tsp. pepper + 2 lb. American Lamb boneless leg, cut into 1 in. cubes + 1 c. small boiled onions + 2 oranges, cut into chunks ( with skin) + 12 in. skewers, soaked in water What to do:
1. Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. 2. Finely chop remaining fennel. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.
3. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers. 4. Broil 4 to 6 in. from source of heat for about 10 to 14 min. turning once. * Nutritional information does not include suggested side dishes Wine pairings:
Pinot Noir, Shiraz/Syrah, Zinfandel
Nutritional information:
Calories: 227; Total Fat: 6g; Cholesterol: 73mg; Total Carbs: 19g; Fiber: 3g; Protein: 27g; Sodium: 636mg;
|
