Cozumel Lamb Kabobs

Servings:
8
Marinate Time:
12 hrs.
Prep Time:
20 mins.
Cook Time:
10 mins.

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 Catelli Brothers American lamb, boneless leg, cut into 1" cubes
  • 1 cup small boiled onions
  • 2 oranges, cut into chunks (with skin)
  • 12" bamboo skewers, soaked in water

Preparation

  1. Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1" squares; reserve. Finely chop remaining fennel.
  2. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt, and pepper.
  3. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.
  4. Use a 12" bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares, and onions. Repeat, making all skewers.
  5. Broil 4" to 6" from source of heat for about 10 to 14 minutes, turning once.


Source: American Lamb Board