If you are looking for a kabob with a kick, this is it! Lamb is marinated in a spicy blend of herbs, creating a flavorful lamb kabob.
This recipe is:
Quick & Healthy
4 Servings
Prep: 25 min. + marinating Grill: 10 min.
Ingredients
1-1/4 cups grapefruit juice
1/3 cup honey
2 tablespoons minced fresh mint
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon pepper
1 pound lamb stew meat, cut into 1-inch pieces
CITRUS SALSA:
4 medium navel oranges, divided
2 medium pink grapefruit
1/2 cup mango chutney
1 to 2 tablespoons minced fresh mint
2 medium onions, cut into wedges
1 large sweet red pepper, cut into 1-inch pieces
Directions
- In a large bowl, combine the first six ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade.
- For salsa, peel and section two oranges and grapefruit; chop fruit. In a large bowl, combine the fruit, chutney and mint. Cover and refrigerate.
- Peel remaining oranges; cut each into eight wedges. Drain and discard marinade. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb.
- Grill, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning and basting occasionally with reserved marinade. Serve kabobs with salsa. Yield: 4 servings.
Nutritional Analysis:
- One serving (2 kabobs with 1/2 cup salsa) equals 367 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 282 mg sodium, 56 g carbohydrate, 7 g fiber, 24 g protein.
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