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Title: Lamb Skewers with Spinach Orzo
Categories: Lamb Vegetable Grill Main
Yield: 4 Servings
| 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 |
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.
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
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