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8 servings
Preparation time: 20 minutes
Marinate time: 12 hours
Cook time: 10 minutes
| 1 |
fennel bulb |
| 1 |
cup tomato vegetable juice |
| 1 |
cup orange juice |
| 1/4 |
cup finely chopped onion |
| 1/4 |
cup chopped cilantro or parsley |
| 2 |
tablespoons fennel seed |
| 1 |
teaspoon salt |
| 1/2 |
teaspoon pepper |
| 2 |
pounds American Lamb, boneless leg, cut in 1-inch cubes |
| 1 |
cup small boiled onions |
| 2 |
oranges, cut into chunks (with skin) |
| |
12-inch bamboo skewers, soaked in water |
Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. Finely chop remaining fennel. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.
Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers. Broil 4 to 6 inches from source of heat for about 10 to 14 minutes, turning once.
Nutrition per serving: 227 calories, 26 g protein, 19 g carbohydrate, 6 g total fat (22 calories from fat), 73 mg cholesterol, 3 g fiber, 636 mg sodium, 8 mg niacin, 0.31 mg vitamin B6, 3 mcg vitamin B12, 3 mg iron, 5 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
