| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | North African | African, Main dish | 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 | t | Paprika |
| 1 | t | Ground cumin |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1/4 | c | Nonfat plain yogurt |
| 2 | T | 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
1997 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. 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 144
Total Fat: 16g
Cholesterol: 76mg
Sodium: 510.4mg
Potassium: 881mg
Carbohydrates: 21.4g
Fiber: 5g
Sugar: 9g
Protein: 24.4g