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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

3 Reviews for North African Orange & Lamb Kebabs

08/06/2010
Anonymous

Love it, a good change of pace. I try to stay away from the same old steak and chicken dishes.

Comments
11/16/2009

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.

Comments
09/23/2009

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.

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