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Andalusian Lamb Kabobs
Andalusian Lamb Kabobs
Yield: Makes 5 servings
Ingredients:
2tablespoons orange juice concentrate
1tablespoon olive oil
1clove garlic, thinly sliced
1/2teaspoon dried oregano
1/2teaspoon ground cumin
1/2teaspoon paprika
1/4teaspoon salt
1/4teaspoon black pepper
1/8teaspoon ground red pepper
12ounces lean lamb, cut into 1-inch cubes
4asparagus spears, diagonally cut crosswise into 2-inch pieces
1navel orange, cut into segments
3-1/3cups hot cooked white or brown rice
Preparation:
1.To make marinade, combine orange juice concentrate, oil, garlic, oregano, cumin, paprika, salt, black and red peppers in large heavy-duty resealable food storage bag. Add lamb; seal bag tightly. Turn bag to coat pieces thoroughly. Refrigerate at least 1 hour or up to 8 hours, turning occasionally.2.Alternately thread lamb, asparagus and orange sections onto skewers. Brush with marinade.3.Grill kabobs 5 minutes on covered grill over medium-hot coals. Turn, kabobs; brush with marinade. Discard remaining marinade. Grill kabobs 5 to 7 minutes more for medium or until desired doneness. Serve with rice.
Andalusia is a region of southern Spain where kabobs like this are served as appetizers, but they can easily become a complete meal when accompanied by white or brown rice and a crisp green salad.
Nutritional Information:
Serving Size:
Sodium
73 mg
Protein
21 g
Fiber
1 g
Carbohydrate
35 g
Cholesterol
55 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
19 %
Calories
280
Dietary Exchange:
Fruit
1/2
Starch
2
Meat
2
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