Cozumel Lamb Kabobs
Courtesy of American Lamb Board 8 Servings • 20 Min. Prep Time • 10 Min. Cook Time • 8 Hrs. Chill Time • Saffron rice salad and grilled pita pockets| Ingredients |
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| 1 fennel bulb |
| 1 c. tomato vegetable juice |
| 1 c. orange juice |
| 1/4 c. finely chopped onion |
| 1/4 c. chopped cilantro or parsley |
| 2 Tbsp. fennel seed |
| 1 tsp. salt |
| 1/2 tsp. pepper |
| 2 lb. American Lamb boneless leg, cut into 1 in. cubes |
| 1 c. small boiled onions |
| 2 oranges, cut into chunks ( with skin) |
| 12 in. skewers, soaked in water |
Directions:
1. Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. 2. Finely chop remaining fennel. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.
3. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers.
4. Broil 4 to 6 in. from source of heat for about 10 to 14 min. turning once.
* Nutritional information does not include suggested side dishes
Nutrition:
Calories: 227; Total Fat: 6g; Cholesterol: 73mg; Total Carbs: 19g; Fiber: 3g; Protein: 27g; Sodium: 636mg;Wine Pairings:
Pinot Noir, Shiraz/Syrah, Zinfandel