North African Orange & Lamb Kebabs
Preheat grill to high.Advertisement
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.
Thread lamb and orange slices alternately onto 8 skewers. Discard marinade.
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.)
1/2 fruit, 3 lean meat