North African Orange & Lamb Kebabs
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.
Source: EatingWell Magazine, July/August 1997
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Per Serving:
200 calories; protein 25.4g 51% DV; carbohydrates 12.3g 4% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 7.4g; fat 5.5g 9% DV; saturated fat 1.9g 9% DV; cholesterol 72.9mg 24% DV; vitamin a iu 1143.9IU 23% DV; vitamin c 55.8mg 93% DV; folate 66mcg 17% DV; calcium 88.7mg 9% DV; iron 2.9mg 16% DV; magnesium 46.8mg 17% DV; potassium 553.8mg 16% DV; sodium 380.4mg 15% DV; thiamin 0.2mg 23% DV.
Exchanges:
1/2 fruit, 3 lean meat
