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Lamb Kabobs

PREP TIME: 20 MINUTES    COOK TIME: 12 MINUTES
 
INGREDIENTS:
  • 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

COOKING INSTRUCTIONS:
  1. Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. Finely chop remaining fennel.
  2. 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.
  3. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers.
  4. Broil 4 to 6 inches from source of heat for about 10 to 14 minutes, turning once.