Lamb Skewers with Spinach Orzo

by Amanda Blevins

Servings: 4 servings

INGREDIENTS

1 lb Lean cubed boned leg of lamb
1/4 c Lemon juice
1 tb Ground cumin
1 1/4 ts Salt, divided
1 ts Dried thyme
3/4 ts Pepper, divided
5 Garlic cloves, minced and
-divided
1 c Chopped onion
1 c Diced red bell pepper
1 c Hot cooked orzo (about 1/2 c
-uncooked rice-shaped pasta)
10 oz Package frozen chopped
-spinach, thawed, drained,
-and sqeezed dry

INSTRUCTIONS

Combine lamb, juice, cumin, 1 ts salt, thyme, 1/2 ts pepper and 3 garlic cloves in a zip-top plastic bag. Seal bag and marinate in the refrigerator for 8 hours or overnight. Remove lamb from bag, reserving marinade. Thread lamb cubes onto 4 skewers and set aside. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add remaining 2 garlic cloves, onion and bell pepper. Saute for 3 minutes. Add remaining 1/4 ts salt, 1/4 ts pepper, orzo and spinach. Saute over low heat for 4 minutes. Remove from heat. Set aside and keep warm. Prepare grill. Place skewers on rack. Grill for 8 minutes or until desired degree of doneness, turning and basting occasionally with reserved marinade. Serve with orzo mixture.

CHEF COMMENTS

Selections: 3 P/M, 1 B, 1 FR/V Per serving (3 oz lamb and 3/4 c orzo mixture): CAL 282 (20% from fat), PRO 29.4g, FAT 6.2g, CARB 27.3g, FIB 4.3g, CHOL 73mg, IRON 5.4mg, SOD 421mg, CALC 11mg

Tagged: lamb, lambskewers, maincourses add tags

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