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Low Fat North African Orange Lamb Kebabs Recipe
Ingredients
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh parsley leaves
3 cloves garlic, peeled and crushed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup nonfat plain yogurt
2 tablespoons fresh lemon juice
1 pound lean leg of lamb, trimmed, cut into 1-inch cubes
2 seedless oranges, unpeeled, quartered , cut into 1/4-inch-thick slices
Method
Prepare a charcoal fire or preheat a gas grill.
In a food processor, combine cilantro, parsley, garlic, paprika, cumin, salt and pepper; process until 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.
Thread lamb and orange slices alternately onto 4 or 8 skewers.
Discard marinade.
Using a long-handled barbecue brush, coat the grill rack lightly with oil.
Grill kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare.
Serve immediately.
Makes 4 servings.
Calories per serving; 27 grams protein; 7 grams fat 2 grams saturated fat; 21 grams carbohydrate; 350 mg sodium; 76 mg cholesterol; 4 grams fiber
