North African Orange & Lamb Kebabs

4 Reviews
From: EatingWell Magazine July/August 1997

This spicy yogurt marinade tenderizes lamb beautifully—but it's not a long process, as with some marinades. Twenty minutes does the trick. Here, the lamb is paired with orange sections, which sear and turn slightly bitter, a bracing complement to the meat.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  1. Preheat grill to high.
  2. Combine cilantro, parsley, garlic, paprika, cumin, salt and pepper in a food processor; process until the 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 8 skewers. Discard marinade.
  4. Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare. Serve immediately.
  • Equipment: Eight 10-inch skewers (see Tip)
  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
  • To grill with wooden skewers: Wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

Nutrition information

  • Per serving: 200 calories; 6 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 25 g protein; 66 mcg folate; 73 mg cholesterol; 7 g sugars; 0 g added sugars; 1144 IU vitamin A; 56 mg vitamin C; 89 mg calcium; 3 mg iron; 380 mg sodium; 554 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 3 lean meat

Reviews 4

June 20, 2015
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By: EatingWell User
Really Delicious Used dried herbs instead of fresh and it was still fabulous. Would serve to guests. Pros: NULL Cons: NULL
August 06, 2010
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By: EatingWell User
Love it, a good change of pace. I try to stay away from the same old steak and chicken dishes. Pros: Cons:
November 16, 2009
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By: Cali4neagirl
This was really good. We used plain goat yogurt for the marinade. We had it we steamed vegetables and brown rice. I will definately be making this again. Pros: Cons:
September 23, 2009
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By: julie.labunski
This is super easy and quite fabulous. I was tired of the same old lamb and gave this a try. It was super tender and the spice was perfect. My whole family gave it an A++. Definite must try if you like lamb. Pros: Cons: