North African Orange & Lamb Kebabs

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North African Orange & Lamb Kebabs

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.

Serves 4

Prep Time 20 min

Total Time 40 min.

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 tablespoon 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

Cooking Directions

Step 1

Preheat grill to high.

Step 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.

Step 3

Thread lamb and orange slices alternately onto 8 skewers. Discard marinade.

Step 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.


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