Grilled American Lamb Kabobs with Orzo

4 servings
Preparation time:  20 minutes
Marinate time:  1 hour
Cook time:  14 minutes

1-1/2  pounds American Lamb boneless leg, cut into 1-1/2-inch cubes
1/4     cup olive oil, divided
4        teaspoons lemon juice
2        cloves garlic, finely chopped
1        tablespoon chopped fresh rosemary leaves
1        medium zucchini, cut into 1-inch-thick slices
1        small red onion, cut into small wedges
4        wooden skewers, soaked in water
Salt and pepper to taste
1        cup orzo pasta, cooked according to package directions
1/2     cup coarsely chopped roasted red bell peppers
1/3     cup pitted kalamata olives, quartered
1        teaspoon shredded lemon peel

In large sealable plastic bag, combine lamb, 3 tablespoons olive oil, lemon juice, garlic and rosemary.  Refrigerate and marinate for 1 hour or overnight.  Remove lamb from marinade and discard marinade.  Alternately thread lamb, zucchini and red onion onto skewers.  Season kabobs with salt and pepper. 

Grill over medium-hot coals 7 minutes per side or until desired degree of doneness:  145ºF for medium-rare, 160ºF for medium and 170ºF for well.  Remove lamb from grill, cover and let stand 5 minutes.

Toss cooked pasta with remaining 1 tablespoon olive oil, roasted red peppers, olives and lemon peel. 

Nutrition per serving:  536 calories, 40 g protein, 49 g carbohydrates, 19 g total fat (33% calories from fat), 98 mg cholesterol, 3 g fiber, 420 mg sodium, 0.31 mg niacin, 2.89 mg vitamin B6, 2.89 mcg vitamin B12, 5 mg iron, 6 mg zinc.

Recipe and image provided by the American Lamb Board