Name: North African Orange and Lamb Kebabs Jb
Ingredients: 1/2 c Loosely packed fresh cilantro leaves; 1/2 c Loosely packed fresh parsley leaves; 3 Cloves garlic, peeled and crushed; 1 ts Paprika; 1 ts Ground cumin; 1/2 ts Salt; 1/4 ts Freshly ground black pepper; 1/4 c Nonfat plain yogurt; 2 tb Fresh lemon juice; 1 lb Lean leg of lamb, trimmed and cut into 1-inch cubes; 2 Seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	North African	Main dish, African	4	Servings

INGREDIENTS

1/2	c	Loosely packed fresh cilantro leaves
1/2	c	Loosely packed fresh parsley leaves
3		Cloves garlic, peeled and crushed
1	ts	Paprika
1	ts	Ground cumin
1/2	ts	Salt
1/4	ts	Freshly ground black pepper
1/4	c	Nonfat plain yogurt
2	tb	Fresh lemon juice
1	lb	Lean leg of lamb, trimmed and cut into 1-inch cubes
2		Seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices

INSTRUCTIONS

1. Prepare a charcoal fire or preheat a gas grill.
2. 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.
3. Thread lamb and orange slices alternately onto 4 or 8 skewers. Discard
marinade.
4. 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.
255 Cal, 27 G Pro, 7.0 G Fat, 21 G Carb, 350 MG Sod, 76 MG Chol, 4.0 G
Fiber
Reprinted From Eating Well Magazine website.
Posted to MM-Recipes Digest V4 #287 by Julie Bertholf
<jewel1@ix.netcom.com> on Nov 03, 1997

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