Busters Recipes

Andalusian Lamb Kabob
 Makes 5 servings
 
  2 tablespoons orange juice concentrate
  1 tablespoon olive oil
  1 clove garlic, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
 12 ounces lean lamb, cut into 1-inch cubes
  4 asparagus spears, diagonally cut into 2-inch
       pieces
  1 navel orange, cut into segments
3 1/3 cups hot cooked white or brown rice
 
To make marinade, combine juice concentrate, oil,
garlic, oregano, cumin, paprika, salt, and black
and red peppers in large resealable food storage
bag.

Add lamb; seal bag tightly.

Turn bag to coat pieces thoroughly.

Refrigerate at least 1 hour or up to
8 hours, turning occasionally.

Alternately thread lamb, asparagus and
orange segments onto 5 skewers.

Brush with marinade.
 
Prepare grill for direct cooking.

Grill kabobs 5 minutes on covered
grill over medium-hot coals.

Turn kabobs; brush with marinade.

Discard remaining marinade.

Grill kabobs 5 to 7 minutes more
for medium or until desired
doneness.

Serve with rice.