mediterranean lamb kabobs

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Before you pack away that BBQ, consider the romance of dining outdoors under the stars on a Fall evening with a Mediterranean style feast. This seduction meal calls for grilled Lamb Kabobs and Fennel that marinate overnight in a blend of juices and herbs. The results? Bold enticing flavors and tender, succulent lamb. This can be served with a side dish of rice. End your romantic soiree with the sweet temptation of baklava–here is a recipe from SimplyRecipes.com that caught my eye.

lamb_kabobs.jpgMediterranean Lamb Kabobs
8 servings
Preparation time:  20 minutes
Marinate time:  12 hours
Cook time:  10 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

Directions

  1. Remove green stems from fennel bulb.  Peel off 6 outer layers.  Cut into 1-inch squares; reserve. 
  2. Finely chop remaining fennel. 
  3. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper.
  4. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.

To Grill the Kabobs

  1. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions.  Repeat, making all skewers. 
  2. Broil 4 to 6 inches from source of heat for about 10 to 14  minutes, turning once.

Recipe and image courtesy of the American Lamb Board