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Cozumel Lamb Kabobs
Courtesy of American Lamb Board
Serve With:
Saffron rice salad and grilled pita pockets
Servings: 8
Prep Time: 20 Min.
Cook Time: 10 Min.
Chill Time: 8 Hrs.
What you need:
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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
What to do:
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
Wine pairings:
Pinot Noir, Shiraz/Syrah, Zinfandel
Nutritional information:
Calories: 227;   Total Fat: 6g;   Cholesterol: 73mg;   Total Carbs: 19g;   Fiber: 3g;   Protein: 27g;   Sodium: 636mg;