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North African Orange & Lamb Kebabs

:  July/August 1997, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (6 votes)

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.


READER'S COMMENT:
"Love it, a good change of pace. I try to stay away from the same old steak and chicken dishes. "
North African Orange & Lamb Kebabs Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: 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

Per serving: 199 calories; 5 g fat ( 2 g sat , 2 g mono ); 73 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 377 mg sodium; 514 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Selenium (39% dv), Zinc (30% dv), Vitamin A (25% dv), Folate (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 3 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Entertaining, casual
Type of Dish
Main dish, meat
Ethnic/Regional
African
Moroccan
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
45 minutes or less
Servings
4
Main Ingredient
Lamb
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Kwaanza
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
July/August 1997
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