Orange-Honey Lamb Shish Kabobs

SERVES: 4

PREP: 10 Min

COOK TIME: 8 Min

Have you ever tried the combination of orange and honey with your dinner? Well, if you haven't, you ought to because it's absolutely to-die-for. Our easy lamb recipe for Orange-Honey Lamb Shish Kabobs uses some unusual ingredients that turn into a winning combination. Serve these kabobs over some couscous and watch your concoction disappear before your very eyes.

What You'll Need

4 1/2 tablespoons chili-garlic sauce
3 tablespoons orange juice concentrate, thawed
1/4 cup plus 2 tablespoons honey
1 1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pound lamb top sirloin or boneless leg of lamb, cut into 1-1/2-inch pieces
1 large navel orange, quartered
2 scallions
Warm cooked couscous

What to Do

Stir together first 5 ingredients in a 2-cup glass measuring cup. Place lamb in a large bowl. Pour 1/4 cup marinade over lamb, and toss to coat. Set remaining marinade aside to serve with kabobs. Let lamb marinate at room temperature 5 minutes.
While lamb marinates, preheat the grill to medium-high heat (350 degrees to 400 degrees). Cut each orange quarter crosswise into 2 pieces. Cut each scallion into 4 (3-inch) pieces.
Remove lamb from marinade, leaving marinade in bowl. Thread orange pieces, lamb, and scallion pieces evenly onto skewers. Brush skewers with marinade remaining in bowl. Grill, covered, 4 minutes; turn and grill 4 more minutes. Serve over couscous and with reserved marinade.

Notes

Navel oranges are large, contain no seeds, and have a sweet, flavorful meaty flesh. Their thick, bring orange rind makes them ideal for grilling, as in this recipe.