* Exported from MasterCook *

NORTH AFRICAN ORANGE & LAMB KEBABS

Recipe By :Eating Well, July/August 1997
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Meat Lamb-Kebabs
Regional African Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cilantro leaves, whole -- loosely packed fresh
1/2 cup parsley -- loosely packed fresh
3 cl garlic -- peeled and crushed
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup plain yogurt
2 tbsp fresh lemon juice
1 lb lamb, cubed -- 500gr
cut into 1-inch cubes
2 oranges -- unpeeled quartered

1. Prepare a charcoal fire or preheat a gas grill.

2. In a food processor, combine cilantro, parsley, garlic, paprika, cumin, salt and pepper; process until herbs are finely chopped. Add yogurt and lemon juice; process until smooth. Scrape into a medium bowl, add lamb and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

3. Thread lamb and orange slices alternately onto 4 or 8 skewers. Discard marinade.

4. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare. Serve immediately.

Makes 4 servings.















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Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.6% calories from fat); 25g Protein; 12g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0