Lamb Kabobs and Salad Slaw with Peppery Orange Dressing

This is a delicious meal in one.

PREP: 25 minutes GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

1 pound boneless leg of lamb, from shank

13 cup chili sauce

2 tablespoons teriyaki sauce

¼ cup orange juice

2 tablespoons low-fat mayonnaise dressing

1 tablespoon cider vinegar

1 teaspoon prepared mustard

¼ teaspoon cracked black pepper

18 teaspoon salt

¼ head red cabbage, thinly sliced

1 head romaine lettuce, cut crosswise into 34-inch ribbons

1 bunch green onions, cut into 2-inch pieces

1 large navel orange, cut into 6 wedges, each wedge halved crosswise to make 12 pieces

4 (12-inch) metal skewers (see box, below)

1. Trim all fat then cut lamb into 12 chunks.

In medium bowl, mix lamb, chili sauce, and teriyaki sauce until lamb is coated; set aside.

2. In large bowl, stir orange juice, mayonnaise dressing, vinegar, mustard, pepper, and salt until blended. Add cabbage and lettuce; toss well.

3. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

4. On skewers, alternately thread lamb, green onion, and orange pieces. Place on hot grill rack or pan. Cook 10 to 12 minutes for medium-rare, or to desired doneness, turning once.

5. Transfer skewers to platter. Serve kabobs with salad slaw and orange wedges.

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EACH SERVING: About 265 calories, 28g protein, 20g carbohydrate, 9g total fat (3g saturated), 74mg cholesterol, 810mg sodium

SKEWER KNOW-HOW

box If you use metal skewers, look for the kind that are twisted or square—not round. Food twirls around when you try to turn it on a round skewer. (Wooden and skinny bamboo skewers aren’t slippery, so their round shape is no problem.)

box Before using wooden or bamboo skewers, soak them in water for at least 20 minutes so they won’t burn when exposed to the grill’s heat and flames.

box For even cooking, don’t jam foods up against each other on the skewer—leave a space between items when you thread them.

box Use two parallel skewers for unwieldy items like thick, large slices of onion.

box Combine foods with similar cooking times on the same skewer.