North African Orange and Lamb Kebabs

Ingredients

• 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

Directions

Preheat grill to high.

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.

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

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.

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.)