Ground allspice and fresh-squeezed orange juice give these lamb kabobs their outstanding flavor.
What You Need
Original recipe yields 4 servings
5 navel orange s, divided
1 lb. boneless leg of lamb, cut into 8 pieces
1 small red onion, cut into 6 wedges
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. ground allspice
1 pkg. (5 oz.) arugula
1/4 cup KRAFT Balsamic Vinaigrette Dressing
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.