Authentic Andalusian Lamb Kabobs Recipe | Delicious & Easy

Andalusian Lamb Kabobs

YIELD Makes 5 servings

INGREDIENTS

2 tablespoons orange juice concentrate 1 tablespoon olive oil 1 clove garlic, thinly sliced 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 12 ounces lean lamb, cut into 1-inch cubes 4 asparagus spears, diagonally cut crosswise into 2-inch pieces 1 navel orange, cut into segments 3‑1/3 cups hot cooked white or brown rice

PREPARATION:

1. To make marinade, combine orange juice concentrate, oil, garlic, oregano, cumin, paprika, salt, black and red peppers in large heavy-duty resealable food storage bag. Add lamb; seal bag tightly. Turn bag to coat pieces thoroughly. Refrigerate at least 1 hour or up to 8 hours, turning occasionally.
2. Alternately thread lamb, asparagus and orange sections onto skewers. Brush with marinade.
3. Grill kabobs 5 minutes on covered grill over medium-hot coals. Turn, kabobs; brush with marinade. Discard remaining marinade. Grill kabobs 5 to 7 minutes more for medium or until desired doneness. Serve with rice.

Andalusia is a region of southern Spain where kabobs like this are served as appetizers, but they can easily become a complete meal when accompanied by white or brown rice and a crisp green salad. This recipe appears in: Lamb NUTRITIONAL INFORMATION: Sodium 73 mg Protein 21 g Fiber 1 g Carbohydrate 35 g Cholesterol 55 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 19 % Calories 280 DIETARY EXCHANGE: Fruit 1/2 Starch 2 Meat 2