Serve With: Saffron rice salad and grilled pita pockets
Prep Time: 20 Min.
Cook Time: 10 Min.
Chill Time: 8 Hrs.
What you need:
* 1 fennel bulb * 1 c. tomato vegetable juice * 1 c. orange juice * 1/4 c. finely chopped onion * 1/4 c. chopped cilantro or parsley * 2 Tbsp. fennel seed * 1 tsp. salt * 1/2 tsp. pepper * 2 lb. American Lamb boneless leg, cut into 1 in. cubes * 1 c. small boiled onions * 2 oranges, cut into chunks ( with skin) * 12 in. skewers, soaked in water
What to do:
1. Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. 2. Finely chop remaining fennel. 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 in. from source of heat for about 10 to 14 min. turning once.
* Nutritional information does not include suggested side dishes