North African Orange & Lamb Kebabs
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.
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.)
$0.50 off when you buy 8 cups any variety Yoplait® Yogurt
Today's no cook idea is from Longhorn Steakhouse. You can print a coupon for a $4.00 discount when you purchase 2 adult entrees, the coupon expires on June 17, 2011 so be sure to act quickly for this deal. They also have the option to get a free appitizer when you join their Longhorn Club and sign up to recieve their emails.
Hope you are all having a great Tuesday!
C.Q.
again to pick a fun place to visit. My random spot in the book came up as Portland, Oregon, a place I have never been to but it is high on my wish list of places I want to see.
