Recipe - North African Orange And Lamb Kebabs Jb

One half cup Loosely packed fresh
cilantro leaves
One half cup Loosely packed fresh parsley
leaves
3 Cloves garlic, peeled and
crushed
1 teaspoon Paprika
1 teaspoon Ground cumin
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One fourth cup Nonfat plain yogurt
2 tablespoon Fresh lemon juice
1 pound Lean leg of lamb, trimmed
and cut into 1inch cubes
2 Seedless oranges, unpeeled,
quartered and cut into
1/4inchthick 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 longhandled barbecue brush, coat the grill rack lightly with
oil. Grill kebabs, turning occasionally, until cooked to desired doneness
7 to 10 minutes for mediumrare. 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 MMRecipes Digest V4 #287 by Julie Bertholf
jewel1@ix.netcom.com on Nov 03, 1997