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Main dishes

Spiced Lamb Kabobs & Orange, Onion & Arugula Salad

Spiced Lamb Kabobs & Orange, Onion & Arugula Salad recipe
photo by:kraft
Ground allspice and fresh-squeezed orange juice give these lamb kabobs their outstanding flavor.
15 min
30 min
4 servings
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What You Need

 navel oranges, divided
lb.  boneless leg of lamb, cut into 8 pieces
small  red onion, cut into 6 wedges
cup  KRAFT Original Barbecue Sauce
tsp.  ground allspice
pkg.  (5 oz.) arugula
cup  KRAFT Balsamic Vinaigrette Dressing

Make It

HEAT grill to medium-high heat.

CUT 2 oranges into 6 wedges each. Thread lamb and oranges alternately onto 4 skewers. Thread onions onto separate skewer. Squeeze juice from 1 of the remaining oranges into small bowl. Add barbecue sauce and allspice; mix well. Reserve half the barbecue sauce mixture.

GRILL skewers 15 min. or until lamb is done, turning and brushing with remaining barbecue sauce mixture for the last 5 min.

REMOVE onions from skewer; place in large bowl. Peel and section remaining oranges. Add to onions with arugula and dressing; mix lightly. Place on platter; top with kabobs. Serve with reserved barbecue sauce mixture.

Kraft Kitchens Tips

How to Prevent Wooden Skewers from Burning
If using wooden skewers, soak them in water for 30 min. before using to prevent them from burning on the grill.
Creative Leftovers
Refrigerate any leftovers; spoon onto 6-inch flour tortillas. Roll up; place on microwaveable plate. Microwave on HIGH 3 min. or until heated through. Or, spoon leftovers into pita pockets and microwave until heated through.
Substitute boneless beef top sirloin steak for the lamb.
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