North African Orange & Lamb Kebabs

4.1 (7)
North African Orange & Lamb Kebabs

This spicy yogurt marinade tenderizes lamb beautifully--but it's not a long process, as with some marinades. Twenty minutes does the trick. Here, the lamb is paired with orange sections, which sear and turn slightly bitter, a bracing complement to the meat.

Yield: 4 servings
Active Time: 20
Total Time: 40


  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/2 cup loosely packed fresh parsley leaves
  • 3 cloves garlic, crushed and peeled
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup nonfat plain yogurt
  • 2 tablespoons lemon juice
  • 1 pound lean leg of lamb, trimmed of fat and cut into 1-inch cubes
  • 2 seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices


  1. Preheat grill to high.
  2. Combine cilantro, parsley, garlic, paprika, cumin, salt and pepper in a food processor; process until the 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 8 skewers. Discard marinade.
  4. Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare. Serve immediately.

Tips & Notes

  • Make Ahead Tip: Equipment: Eight 10-inch skewers (see Tip)
  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
  • To grill with wooden skewers: Wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)


Nutrition Per Serving

calories 199
fat 5 g (2 g sat, 2 g mono)
cholesterol 73 mg
carbohydrates 12 g
protein 25 g
fiber 2 g
sodium 377 mg
potassium 514 mg

Nutrition Bonus Vitamin C (90% daily value), Selenium (39% dv), Zinc (30% dv), Vitamin A (25% dv), Folate (16% dv).

Carbohydrate Serving 1

Exchanges 1/2 fruit, 3 lean meat

From EatingWell July/August 1997, The EatingWell Healthy in a Hurry Cookbook (2006)