Cozumel Lamb Kabobs


  • 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

Remove green stems from fennel bulb.  Peel off 6 outer layers.  Cut into 1-inch squares; reserve.  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.

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

8 servings. Preparation time:  20 minutes. Marinate time:  12 hours. Cook time:  10 minutes

Nutrition per serving:  227 calories, 26 g protein, 19 g carbohydrate, 6 g total fat
(22 calories from fat), 73 mg cholesterol, 3 g fiber, 636 mg sodium, 8 mg niacin,
0.31 mg vitamin B6, 3 mcg vitamin B12, 3 mg iron, 5 mg zinc.

Recipe and image provided by the American Lamb Board