Lamb Skewers with Spinach Orzo
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Ingredients
| 1 lb. | lean cubed boned leg of lamb | | 1/4 cup | lemon juice | | 1 tbsp. | ground cumin | | 1-1/4 tsp. | salt, divided | | 1 tsp. | dried thyme | | 3/4 tsp. | pepper, divided | | 5 cloves | garlic, minced and divided | | 1 cup | chopped onion | | 1 cup | diced red bell pepper | | 1 cup | hot cooked orzo | | 1 pkg. (10 oz.) | frozen chopped spinach, thawed, drained, and sqeezed dry |
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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.
Author's 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
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