| BEEF KEBAB | ||||||
| Servings : 8 | ||||||
| Preparation Time : 20 minutes | ||||||
| Ingredients : | ||||||
| 1 fennel bulb | ||||||
| 1 cup tomato vegetable juice | ||||||
| 1 cup orange juice | ||||||
| 1/4 cup finely chopped onion | ||||||
| 1/4 cup chopped cilantro or parsley | ||||||
| 2 tablespoons fennel seed | ||||||
| 1 teaspoon salt | ||||||
| 1/2 teaspoon pepper | ||||||
| 2 pounds American Lamb boneless | ||||||
| 1 Tenderloin Beef, cut into 1-inch cubes | ||||||
| 1 cup small boiled onions | ||||||
| 2 oranges, cut into chunks (with skin) | ||||||
| 12 inch bamboo skewers, soaked in water | ||||||
| Cooking Procedure : | ||||||
| Remove green stems from fennel bulb. Peel off 6 | ||||||
| outer layers. Cut into 1-inch squares; reserve. | ||||||
| Finely chop remaining fennel. In large non-metal | ||||||
| bowl, stir together chopped fennel, juices, onion, | ||||||
| cilantro or parsley, fennel seed, salt and pepper. | ||||||
| Add lamb cubes, fennel cubes and onions; cover | ||||||
| and refrigerate overnight, turning occasionally. | ||||||
| Use a 12-inch bamboo skewer to make kabobs | ||||||
| by alternating lamb cubes, orange chunks, fennel | ||||||
| squares and onions. Repeat, making all skewers. | ||||||
| Broil 4 to 6 inches from source of heat for about | ||||||
| 10 to 14 minutes, turning once. | ||||||
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