Orange- And Lime-Marinated Lamb Kebabs

By á-170456

Ingredients

• 1 boneless leg of lamb - (3 1/2 lbs) all fat and sinew trimmed, meat cut 1 1/2" cubes
• 3/4 cup orange juice
• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped canned chipotle chilies see * Note
• 3 garlic cloves minced
• 2 teaspoons grated lime peel
• 2 teaspoons ground cumin
• 2 teaspoons freshly-ground black pepper
• 1 teaspoon salt
• 1 red onion cut 1" pieces
• 3 fresh poblano chilies seeded, and cut into 1" pieces
• 6 metal skewers - (12" long)

Preparation

Step 1

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally.

Drain lamb. Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.

This recipe yields 6 servings.