North African Orange and Lamb Kebabs Recipe

North African Orange and Lamb Kebabs Recipe

  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/2 cup loosely packed fresh parsley leaves
  • 3 cloves garlic, crushed and peeled
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup nonfat plain yogurt
  • 2 tablespoons lemon juice
  • 1 pound lean leg of lamb, trimmed of fat and cut into 1-inch cubes
  • 2 seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices
  • 8 (10 inch) wooden skewers
  1. Preheat grill to high.
  2. Combine cilantro, parsley, garlic, paprika, cumin, salt and pepper in a food processor; process until the 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 8 skewers. Discard marinade.
  4. Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare. Serve immediately.
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